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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