L'Epicurien Jam - Apple Cider

The L'Epicurien jams use the most traditional cooking technique known to date: the open basin. It is the only one capable of sublimating the cooking process thanks to the natural evaporation of the water contained in the raw materials. We have adapted this cooking method by using a double-hulled cauldron in which water vapour circulates. With no direct flame, this technique allows us to preserve the brilliance of the colours. The temperature rise and cooking times are variable according to each recipe. It is easy to understand the complexity of cooking so many recipes... But it is this challenge that makes us get up in the morning, and this passion for taste that we want to pass on to you! Pairs excellent with cheese. 

This slightly sweet confit (jelly) made with apple cider and Calvados (Normandy's famous apple brandy) will do wonders on a refined cheese plate. It pairs beautifully with Camembert and Brie.

L'Épicurien, run by master jam maker Bernard Le Gulvout, combines fruit quality, traditional methods and creativity to make amazing jams, confits and chutneys.