Jam Compote spread - 19 references for sale online - Page 2

APRICOT JAM


55% fruit and 45% unrefined sugar. Jam cooked according to tradition in a copper bowl.

Nestled in the heart of the Morvan near Vezelay, in the hamlet of Trinquelin in the town of Saint Léger Vauban, La Trinquelinette was created in 1982 by Bernard Berilley.
In 2018, La Trinquelinette was taken over by Céline Dubreuil. Its bias: the selection of tasty fruits, unrefined cane sugar, a reduced cooking time in order to preserve the quintessence of the fruit.

CHERRY COMPOTE



83% fruit and 17% unrefined sugar.

Nestled in the heart of the Morvan near Vezelay, in the hamlet of Trinquelin in the town of Saint Léger Vauban, La Trinquelinette was created in 1982 by Bernard Berilley.
In 2018, La Trinquelinette was taken over by Céline Dubreuil. Its bias: the selection of tasty fruits, unrefined cane sugar, a reduced cooking time in order to preserve the quintessence of the fruit.

CURRANT JELLY


55% fruit and 45% unrefined sugar. Jam cooked according to tradition in a copper bowl.

Nestled in the heart of the Morvan near Vezelay, in the hamlet of Trinquelin in the town of Saint Léger Vauban, La Trinquelinette was created in 1982 by Bernard Berilley.
In 2018, La Trinquelinette was taken over by Céline Dubreuil. Its bias: the selection of tasty fruits, unrefined cane sugar, a reduced cooking time in order to preserve the quintessence of the fruit.

STRAWBERRY JAM



55% fruit and 45% unrefined sugar. Jam cooked according to tradition in a copper bowl.

Nestled in the heart of the Morvan near Vezelay, in the hamlet of Trinquelin in the town of Saint Léger Vauban, La Trinquelinette was created in 1982 by Bernard Berilley.
In 2018, La Trinquelinette was taken over by Céline Dubreuil. Its bias: the selection of tasty fruits, unrefined cane sugar, a reduced cooking time in order to preserve the quintessence of the fruit.

A subtle blend of three varieties of strawberries. This strawberry jam is a must. It is referenced in the top 10 of the best French strawberry jams.

BLUEBERRY JAM
 

55% fruit and 45% unrefined sugar. Jam cooked according to tradition in a copper bowl.

Nestled in the heart of the Morvan near Vezelay, in the hamlet of Trinquelin in the town of Saint Léger Vauban, La Trinquelinette was created in 1982 by Bernard Berilley.
In 2018, La Trinquelinette was taken over by Céline Dubreuil. Its bias: the selection of tasty fruits, unrefined cane sugar, a reduced cooking time in order to preserve the quintessence of the fruit.

Made with blueberries from Auvergne.

FIG JAM

55% fruit and 45% unrefined sugar. Jam cooked according to tradition in a copper bowl.

Nestled in the heart of the Morvan near Vezelay, in the hamlet of Trinquelin in the town of Saint Léger Vauban, La Trinquelinette was created in 1982 by Bernard Berilley.
In 2018, La Trinquelinette was taken over by Céline Dubreuil. Its bias: the selection of tasty fruits, unrefined cane sugar, a reduced cooking time in order to preserve the quintessence of the fruit.

CHERRY JAM


55% fruit and 45% unrefined sugar. Jam cooked according to tradition in a copper bowl.

Nestled in the heart of the Morvan near Vezelay, in the hamlet of Trinquelin in the town of Saint Léger Vauban, La Trinquelinette was created in 1982 by Bernard Berilley.
In 2018, La Trinquelinette was taken over by Céline Dubreuil. Its bias: the selection of tasty fruits, unrefined cane sugar, a reduced cooking time in order to preserve the quintessence of the fruit.