In the heart of Morvan-Burgundy region, Trinquelinette makes homemade jams, all tastier than the others. Only 200,000 pots for the world!
The philosophy of the house is to pick the best fruits of the season and to preserve their quality by reducing the sugar content.
Thus, at the end of cooking, we obtain at least 55% of fruit for only 45% of sugar, but more than anything, a healthy jam, with less sugar than a classic one: more delicious and tasty !
All jams are cooked in a traditional copper cauldron.
Only unrefined cane sugar from Mauritius is used, and a hint of agar-agar as a natural gelling agent. The secret is not to overcook the jam: a too long boiling process might caramelise the sugar, and therefore mask the taste of the fruit.
The boiling lasts only a few minutes to maintain the truly flavor and inimitable color of the fruit.
Bernard, the owner and Master confiturier, acquired the experience to feel exactly when "to stop the fire".
The selection of fruits is guaranteed without fertilizer or chemical treatment.
They are 100% Bio and organic.
The other secret is to choose the best fruits of the best terroirs.
Trinquelinette remains faithful to its producers.
Nothing is chosen at random and if there is no fruit because of an unexpected frost, there will be simply no jam!
The fruits chosen are neither too ripe, nor not enough: just at the right point of balance between sugar and acidity.
At Trinquelinette, we don't use any damaged fruits.
Only the best fruits are picked, because it is essential to obtain the most excellent taste quality. That's the motto of the house.
Trinquelinette embodies simplicity and authenticity: Bernard's jars are like him, no frills, essential. Just an obvious, as we like it.
Now you just have to lick your fingers!