Jams from Corsica

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Jams from Corsica

 

Corsican jams are a specialty of Corsican products.

Jams and jellies of Corsican tradition

Our jams are prepared with carefully selected, sweet and ripe fruits. They are then cooked according to traditional Corsican recipes in order to preserve their exceptional qualities and to make tasty jams full of delicacies. Discover without further a...

 

Corsican jams are a specialty of Corsican products.

Jams and jellies of Corsican tradition

Our jams are prepared with carefully selected, sweet and ripe fruits. They are then cooked according to traditional Corsican recipes in order to preserve their exceptional qualities and to make tasty jams full of delicacies. Discover without further ado the jelly or the extra Corsican jam "Orsini" and "Charles Antona".

Minnà's specialties

Minnà means "Grandma" in Corsica, these are jams from organic farming without dyes, preservatives or artificial aromas, reminding us of the flavors of jams of yesteryear.

Arbouse and myrtle jelly

Specialties of the Mediterranean regions, our jellies of arbouse and myrtle are prepared from wild berries of the scrub and the Corsican forest. They will deliciously accompany all your breakfast spreads as well as the making of your fruit pies. Arbousier and Myrtle are also known for their therapeutic virtues.

 

Arbousier : Also called the strawberry tree, fruits much appreciated for their sweetness, rich in vitamin C.

Myrtle : Small Mediterranean shrub, fruit with juniper flavours and rosemary-smelling leaves.

 

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Jams from Corsica There are 26 products.

Subcategories

  • Cedar Jam

    Corsican cedar jam

    Hummmm! A good cedar jam for breakfast! How do you like it? A delicate taste, a subtle bitterness, an intense aroma, this jam at all to surprise you and make you travel under the Corsican sun. The fruits used are selected among the most beautiful and the most walled in order to restore this unique taste and to obtain an exceptional cedar jam.

    Delicious ways to enjoy it

    The cedar jam is usually enjoyed on a generous slice of toast for breakfast. Yes, but not that! It can be enjoyed for dessert, for example, as an accompaniment to vanilla ice cream, plain yoghurt or cheesecake. You can also use it to make your pastries, pie bottom, muffins and cake topping. I would add that the combination of Corsican cheese (sheep or goat) and cedar jam is a pleasure for my taste buds, but that's personal.

    The sun, cedar and jam

    As you should know, the climate is the key to getting an exceptionally rich fruit of flavor, plus the variety used when making a jam will have a taste impact. This is why Corsica is recognized throughout the world, not only for its know-how and tradition but of course for the quality of these products. The cedar jam made by our enthusiasts, I named Charles Antona and Tony Orsini, is the assurance of an authentic product certified by the islanders.

    More than a fruit, a Corsican treasure

    The cedar, the fruit of the cedar tree, is a famous citrus fruit in Corsica that resembles a large lemon. Unlike other fruits, what is particularly common in him is not his pulp but his skin. Indeed, the cedar contains very little pulp and does not produce juice, this fruit is inedible if it is not processed, so it is used mainly in pastry. Measuring up to 20 cm long and reaching a weight of 3 kg, the cedar is mostly eaten candied, in jam, fruit pasta or liqueur. Namely that the Corsican cedar is known to be milder (less acidic) than its congeners.


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  • Arbouse Jam and Jelly

    Jam and Corsican arbouse jelly 

    Whether it's arbouse jam or arbouse jelly, it's a real delight with a subtle, delicate and sweet taste. Some people prefer jelly to jam because they don't like the little seeds of arbouse. Anyway, the jars of jam and jelly disappear very quickly at home, so do not leave the pot on the table by turning your back on the children because they love it. The fruits used to make these jams are selected among the most beautiful and the most walled in order to restore this unique taste and to obtain an exceptional jelly or arbouse jam.

    Delicious ways to enjoy it

    Corsican arbouse jam or jelly is usually enjoyed for breakfast on a generous slice of fluffy cake, a brioche or on a fresh or toasted country bread. It can also be enjoyed during the snack, with pancakes, pancakes or French toast, but in moderation. There are even many cake recipes using jam as an ingredient. After of course these are some ideas, anything is possible with jelly or arbouse jam, as long as you feast. To finish on the tasting, I advise you to try with Corsican cheese (goat or sheep), a very good discovery for me.

    The sun, arbouse and jam 

    As you should know, the climate is the key to getting an exceptionally rich fruit of flavor, plus the variety used when making a jam will have a taste impact. This is why Corsica is recognized throughout the world, not only for its know-how and tradition but of course for the quality of these products. The jelly or arbouse jam made by our enthusiast, I named Charles Antona, is the assurance of an authentic product certified by the islanders.

    The arbouse, the fruit of the strawberry tree

    The arbouse, fruit of the arbousier, is a pretty famous bay in Corsica, it looks very clearly like a strawberry or lychee by its shape, size, color and small tips. Its flesh is soft and floury and contains many small seeds. Raw, cooked or fermented arbouse is eaten. It has a sweet taste and a little tangy, but for lack of power in the mouth it is rather consumed processed and mainly in jam or jelly. Namely, arbouse is excellent for health, it is an antioxidant fruit rich in vitamin C.


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  • Chestnut jam

    Corsican chestnut jam

    The chestnut jam made in Corsica, deliciously sweet and fragrant, creamy and greedy, the very authenticity of the flavors of yesteryear. It will make nostalgic all those who knew the era of chestnuts grilled on the hair, yes, childhood memory when you hold us! The chestnuts used are selected from among the most beautiful in order to restore this unique taste and to obtain an exceptional chestnut jam.

    Delicious ways to enjoy it

    Chestnut jam is usually enjoyed like any jam, at lunch, at the snack, on a slice of bread, in a yogurt or on pancakes... There are, however, some interesting recipes with chestnut jam: the French cake called "L'ardéchois", the famous homemade ice cream, or the Christmas log. It also goes very well with dark chocolate, I tested chocolate macaroons with chestnut jam, it's a delight!

    Sun, chestnut and jam

    As you should know, climate, earth and space allow chestnut trees to grow properly. In addition, the variety used is the key to a good chestnut jam. This is why Corsica is recognized throughout the world, not only for its know-how and tradition but of course for the quality of these products. The chestnut jam made by our enthusiast, I named Tony Orsini, is the assurance of an authentic product certified by the islanders.

    The Corsican chestnut tree

    The chestnut tree belongs to the species "Castanea Sativa", it can measure up to 30 m high and can reach the age of 500 years. The flowering takes place in May and June and pollination takes place from June to July. After fertilization, the female flower turns into a fruit contained in an envelope called a bug. A fruit may contain one or more seeds, usually two. In the first case, the fruit will be called brown and in the second case chestnut.

    The chestnut and Corsica

    According to a famous Corsican proverb, it says: "A chà un ni hà, un ni mangna. Se tu voli a farina Va à coglia a castagna " / "He who has nothing does not eat. If you want flour, go pick chestnuts. "Indeed, the chestnut was for a long time the staple food of the Corsican people, commonly called "the bread tree", Pasquale Paoli himself said: "As long as we have chestnuts, we will have bread". The chestnut will therefore remain of paramount importance in terms of food and construction until the beginning of the 20th century. But from the First World War, traditional farms began to be abandoned for the timber trade. As a result, Corsica lost more than half of its chestnut forests in 25 years. Then it was the abandonment of the timber trade, which allowed the forests to recover, and from the 1970s, the cultivation of chestnuts restarted. Since 2006, Corsican chestnut flour has been protected by a controlled appellation of origin (AOC) and since 2010 by a protected designation of origin (AOP) at EU level. I will end with a quote: "Corsica is like the chestnut, indispensable, immortal and full of flavors". 

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  • Fig jam

    Corsican Fig Jam

    Fig jam, whether it is whole, white, barbaric, walnuts, hazelnuts or pine nuts, is simply a joy for the taste buds. As sweet as it is tasty, Corsican fig jam is the guarantee of a beautiful breakfast with southern flavours. The fruits used to make these jams are selected among the most beautiful and the most walled in order to restore this unique taste and to obtain an exceptional fig jam.

    Delicious ways to enjoy it

    Fig jam is usually enjoyed like any jam, at lunch, at the snack, on a slice of bread, with yogurt or on pancakes... It is also an excellent choice of quality to taste your foie gras, goat cheese or sheep cheese. It also goes very well with white meat, I tested a recipe for chicken with fig jam, it's a delight!

    Sun, fig and jam

    As you should know, the climate is the key to getting an exceptionally rich fruit of flavor, plus the variety used when making a jam will have a taste impact. This is why Corsica is recognized throughout the world, not only for its know-how and tradition but of course for the quality of these products. The fig jam made by our enthusiasts, I named Charles Antona and Tony Orsini, is the assurance of an authentic product certified by the islanders.

    The fig tree as emblematic as the vine

    The fig tree is a fruit tree that gives edible "fruits" called figs. It is usually 3 to 4 metres high and can live up to 300 years. The fig tree blooms in spring and summer, but the flowers are invisible. The pollination of the fig tree is therefore a bit special, this is where the "fig wasp" comes in. To summarize quickly, the female wasp enters the male figs to deposit its larvae. Once in, the wasp can no longer go out and will therefore die to allow the larvae to continue the cycle. This is how the loop is closed and the pollination of figs becomes possible. Interesting, isn't it?

    The Corsican fig

    Fig, the fruit of the fig tree, is not really a fruit in the botanical sense of the word. There are figs of different colors and flavors: white, black, red, violet, or even bicolor. The fig is eaten fresh or dry. Oscillating between tangy or sweeter flavours, its flesh is refreshing and creamy. Namely, the fig is rich in fibre, carbohydrates and protein. It is a nourishing fruit that is easy to digest. 

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  • Clementine jam

    Corsican clementine jam

    Corsica's extra clementine jam is unique, a taste quality that lives up to its reputation. It is the jam par excellence, sweet, fruity, with a touch of acidity, capable of seducing the most demanding palates. The fruits used to make these jams are selected among the most beautiful and the most walled in order to restore this unique taste and to obtain an exceptional clementine jam.

    Delicious ways to enjoy it

    Clementine jam is delicious with yoghurt or white cheese, such as topping a panna cotta, on pancakes or simply on a slice of bread. It is also an excellent choice of quality to taste your foie gras, goat cheese or sheep cheese. After of course these are some ideas, anything is possible with clementine jam, as long as you feast.

    Sun, clementine and jam

    As you should know, the climate is the key to getting an exceptionally rich fruit of flavor, plus the variety used when making a jam will have a taste impact. This is why Corsica is recognized throughout the world, not only for its know-how and tradition but of course for the quality of these products. The clementine jam made by our enthusiasts, I named Charles Antona and Tony Orsini, is the assurance of an authentic product certified by the islanders.

    The clementine, a Mediterranean hybrid

    Clementine is a shrub that is hybridized between a tangerine and an orange tree. It is 3 to 4 meters high and has a lifespan of about 40 years. The clementine flowering takes place in March-April and the fruit is to be picked from October to March.

    Corsica clementine, the only French clementine

    Corsican clementine, the fruit of clementinier, is the only French clementine. In February 2007, she was awarded the IGP label. It is a juicy fruit with a thin and shiny skin, without seeds, with a delicately sweet and tangy taste. Rich in vitamin C.

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