Arbouse Jam and Jelly

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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 o...

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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