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Recipes Preserves

Compote pomme/poire/coing en conserve

Apple/pear/canned quince compote

Wash, peel, remove the cores and cut the fruit into pieces. Cook the pieces of quince, apples and pears over medium heat, adding the two sugars, until you get the desired consistency. Stir regularly. To keep in a jar, immediately...

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Purée de carotte en conserve

Canned carrot puree

Wash and peel the carrots and the potato. Cut them into pieces. Cook the pieces of carrots and potatoes using the technique of your choice (steam, in a pressure cooker, in the microwave). Once cooked, pass them to the mixer,...

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Gelée coing/framboise

Quince/raspberry jelly

Wash, seed and cut the quinces in quarters. Cook the quinces with the raspberries until the pieces have become soft. Recover the juice (in Chinese or sieve). Weigh the raspberry and quince juice obtained and add the same weight in...

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Confiture mangue/ananas

Mango/pineapple jam

Peel and cut the mangoes and pineapple into pieces. Weigh the flesh of exotic fruits and add the same weight in sugar. Cook with a few drops of vanilla over high heat, until you get the right consistency. Check the...

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Confiture de potiron

Pumpkin jam

The day before, peel, seed and cut the pumpkin. Macerate the pumpkin flesh in a container with the sugar for 24 hours. The next day, cook this pumpkin recipe with lemon juice and ginger over medium heat until you get...

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Petit salé aux lentilles en conserve

Small salted with canned lenses

Dress the meat in cold water by changing the water 1 or 2 times. After 3 hours, drain it, put it in a Dutch oven, cover with water and start cooking the small salty, simmering with small broth for 2...

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Rhum arrangé aux figues, raisins et vanille

Rum arranged with figs, grapes and vanilla

Cut the fresh figs into quarters. Cut the grapes in half. Split the vanilla pods in half in length. In a clean container, arrange the figs, the grapes and the vanilla pods, then pour the rum over it. Add the...

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Oignons blancs aux raisins de Corinthe en conserve

White onions with canned Corinth grapes

Bring to a boil for 5 minutes 1 L of water with salt, sugar, pepper and cumin grains. Then reserve this preparation. Peel the onions (leave the little ones and cut the largest in half), then blanch them for 2...

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Petit pot de ratatouille

Small ratatouille jar

Wash the zucchini, peel them and dice them. Then wash the eggplants and dice them. Then wash the tomatoes and cut them into slices. Mince 30g of onions. Heat 60 cl of water in a saucepan. When it boils, throw...

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Curry de haricots verts

Green bean curry

Clean, hull and cut into pieces about 3 cm long the beans. Put a curry spoon in a large non -stick skillet and add the vegetables, coconut milk and water. Cook over medium heat for about 5 minutes. Taste and...

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Pâte de coing

Quince paste

Wash and peel the quinces. Remove the heart and seeds and cut them into small dice. Put the quinces in a saucepan and cover with water. Cook with a lid over low heat to medium for 30 minutes. Remove the...

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Chutney de pêches

Peach chutney

Wash and peel the peaches, then cut them into small dice. Peel and finely mince the onions. Put in a saucepan the peaches, the onions, the honey, the apple cider vinegar, the powdered ginger, the cinnamon stick, the cloves, the...

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Confiture de mirabelles et vinaigre balsamique

Mirabelle jam and balsamic vinegar

Rinse the mirabellers, dry them, cut them in 2 and remove the nuclei. In a saucepan, mix the mirabellers, sugar, cinnamon stick, lemon juice and 20 cl of water, then bring to a boil. Maintain the preparation at small broth...

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Confiture d'oignons au vin rouge (Bordeaux)

Red wine onion jam (Bordeaux)

Peel and cut the onions into small pieces. In a frying pan, cook the onions in a bottom of peanut oil, over low heat for ten minutes, mixing regularly. When the onions are translucent, add the wine, sugar and reduce...

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Coulis de tomates du jardin en conserve

Canned garden tomato coulis

Doubled the tomatoes for a few moments so that they can peel them more easily. Cut them into pieces while exhilarating them. Peel and chop the onions, peel the garlic cloves and remove the germ, wash and drain the herbs....

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Soupe de l'hiver en conserve

Canned winter soup

Mince the white of the leeks in thin rings and cut the green part into small pieces. Peel the carrots, turnips and potatoes then cut them into small dice. Chop the cabbage leaves. Melt the broth cube in 1 l...

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Chutney d'échalotes

Chutney

Peel and mince the shallots lengthwise. In the cooking container, over low heat, pour 3 tablespoons of olive oil (butter or fatty fat can also be suitable), add the minced shallots and sweat, without they colored, for about 1 min,...

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Soupe de petits pois en conserve

Canned pea soup

Leaf and wash the lettuce. Peel and cut into small potatoes. Peel and finely mince the onion. In a casserole dish, brown the onion in the butter without it colored then add the lettuce leaves, the diced potatoes, the bouillon...

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