The secrets behind our preserves

Behind the scenes of our preserves, from the tree to the cauldron

All year round, our citrus fruits are harvested at perfect maturity, then prepared and sublimated into handcrafted marmalades and preserves in our citrus cultivation in the South of France, Var region. A kitchen laboratory has been built in the heart of the plantation, among the trees, to preserve all the freshness of the citrus fruit just before use.

Each fruit is carefully selected, then carefully washed, seeded and hand-cut before the first steps of the confectionery. All our preserves are made following the process of the candied fruit.

First, the fruit pieces are left overnight to macerate in sugar. Maceration allows the fruit cells to release their water and the sugar to absorb their aromas and flavors.

Over the following days, several phases of low-temperature cooking (called "ebullitions") are repeated, each followed by a period of rest.

Progressively the fruits are filled with sugar, the water they contain gradually transforms into sugar syrup. This process is called osmosis. This alchemy enables the fruits to retain their colors and flavors, while considerably reducing its bitterness.

After a final boil, the still-boiling mixture is carefully poured by hand into the jars.

For all the stages of production, we use 4 kg copper cauldrons to ensure a perfect even cooking and to preserve the fruit's flavors as much as possible, without any risk of altering them.

Our citrus fruits become real delicacies with different textures, to be devoured for breakfast, afternoon tea or to enhance a savoury dish!