Alain Milliat Strawberry Jam

300g
$17.90

A exceptional strawberry jam made with Sengana strawberries.


Description

This exceptional French strawberry jam is made with Sengana strawberries, an old variety that is deep-red in colour, with great flavour and aroma. The jam is prepared with 63g of strawberries per 100g and has a lovely runny texture.

Fabulous on your baguette, croissant or toast for breakfast, warm scones or use to fill a classic Victoria sponge.

Producer

In 1983, Alain set up on the family farm in Orliénas, Lyon, planting new cherry, peach, pear and apple plots. In 1997, he created 6 fruit juices and earned praise for his creations from top French sommeliers. Since then, the business has flourished and Alain has developed an extensive range of fruit juices and nectars through passion, research, replanting ancient fruit varieties and testing unusual products.

The goal of Alain Milliat is to "transcribe the thrill of fresh fruit", which is achieved by processing fruit quickly after harvest; apricots are processed in July, vineyard peaches in September and apples in November. This exquisitely captures the seasonal variations of colour and flavour in the final product.

Alain Milliat Strawberry Jam 300g | New Zealand Delivery | Sabato Auckland
SabatoNZ

Alain Milliat Strawberry Jam

$17.90
Description

This exceptional French strawberry jam is made with Sengana strawberries, an old variety that is deep-red in colour, with great flavour and aroma. The jam is prepared with 63g of strawberries per 100g and has a lovely runny texture.

Fabulous on your baguette, croissant or toast for breakfast, warm scones or use to fill a classic Victoria sponge.

Producer

In 1983, Alain set up on the family farm in Orliénas, Lyon, planting new cherry, peach, pear and apple plots. In 1997, he created 6 fruit juices and earned praise for his creations from top French sommeliers. Since then, the business has flourished and Alain has developed an extensive range of fruit juices and nectars through passion, research, replanting ancient fruit varieties and testing unusual products.

The goal of Alain Milliat is to "transcribe the thrill of fresh fruit", which is achieved by processing fruit quickly after harvest; apricots are processed in July, vineyard peaches in September and apples in November. This exquisitely captures the seasonal variations of colour and flavour in the final product.

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