Joannet uses the same blackcurrants of the 'Noir de Bourgogne' variety for this intense purple-black currant jam, which also give the crème de cassis its rich taste with subtle tart notes. Boiled down with sugar in copper containers according to a tried and tested recipe, the fruity jam is strained with a balanced sweetness and acidity, which is why it is seedless.

We owe the products from the house of Jean-Baptiste Joannet in Arcenant, Burgundy, to two hardships that were quickly turned into virtues. The first, historical one was the grapevine invasion, which destroyed large parts of the French wine-growing regions between 1865 and 1885 and as a result, Burgundy established a tradition in the cultivation of soft fruit, which still exists today and which found the best growing conditions there. The second, more immediate, was a major drought that devastated large areas of Joannet's vineyards in 1976. Convinced of the exceptional quality of his fruit, he replanted the areas. After the new start, however, he no longer limited himself to cultivation, but decided to refine the fruits of his labor himself from then on - into liqueur and jam. He began production in 1978 - and was the first in the region to do so. To this day, the company only processes its own fruit in order to guarantee the consistently high quality of its products.

Sales description:

Blackcurrant jam

Ingredients:

Blackcurrants, sugar Made from 50g of fruit per 100g. Total sugar content 60g per 100g.

Storage and preparation instructions:

Store in the refrigerator after opening.

Origin / provenance:

France

Responsible food business operator:

SARL Liqueurs Jean. Baptiste Joannet4 Rue Amyntas Renevey 21700 Arcentant France