But what are the secrets behind the making of Maison Perrotte artisan jams?
There's no secret to Maison Perrotte's success, just observation and common sense!
Your jams are made in copper vats. Why did you choose this method?
Our ancestors had common sense. Copper is one of the best conductors of heat and, above all, it allows us to work in small batches and in small batches to preserve the fruit as much as possible.
How do you choose your raw materials?
We work as seasonally as possible with partner producers for whom we have established a relationship of trust.
We work at the right price, and this price is not defined by me but by the producer. I never negotiate, I just want the best.
Most of the time, the fruit is organically grown, but it can also come from sustainable producers. My priority is the human factor.
We also work with a group of producers for some of our frozen fruit. These producers work under Demain La Terre certification.
Once the fruit arrives, how is it processed?
The fruit is washed and, depending on the type, peeled, stoned and seeded. They are then cut up, cooked and put into jars. The jars are then capped, labeled and put into storage.
When it comes to jams, there are three cooking techniques. Which one do you use?
For jam and fruit preparations, there are three techniques:
- Royale (maceration).
- Syrup.
- Mixed (syrup and maceration).
We have no particular technique.
For Maison Perrotte jams and fruit preparations, it's the fruit that dictates the technique we apply.
Depending on its quality and texture, we use different techniques to achieve the best possible results.
It's not the path that's important, but the end result, to get the best possible product.