Cedar Jam

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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 excep...

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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