Apple and fir jelly

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This jelly comes from small batch artisanal production flavored during cooking with dried balsam fir shoots.

Producer Jérémie Postel , in collaboration with Les Confiturières, chose “royal” cooking which is an ancestral technique for cooking jams using only copper cauldrons. This cooking method allows you to preserve the taste perfectly and to make real jams that are inimitable in terms of taste quality.

Jérémie Postel

A lover of the forest since his early childhood and a journey rich in unique experiences, Jérémie Postel moved to the Sutton region in 2011, where his business project was born. His vast knowledge of herbalism and forestry led him to work with balsam fir to make delicious concoctions.

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