Priority is given to organic or sustainable fruit.
My jams are very low in sugar. For years I have been fighting against sugar, which is harmful to the consumer's health and causes certain chronic diseases.
I do not use agar-agar or industrial gelling agents, which I consider to be as dangerous as sugar. I work with natural apple pectin to thicken jams when necessary. The pectin is extracted by me from fresh apples, which is why I am based in the Othe valley, a region that produces cider apples.
To present my jams, I would say that they are GRANDMA jams as when there was only fruit, sugar (rare and expensive) and lemons... and if necessary, additions: alcohols and not aromas, spices, fresh aromatic plants, chocolate, dried fruit etc.
My motto: FLAVOUR, SIMPLICITY AND HEALTH.