A jar full of sunshine! This rich fig jam is perfect for your breakfasts. Figs, the iconic fruit of Provence, are loved for their natural sweetness and tiny seeds, making them ideal for jam. Carefully made using sun-ripened figs, this recipe brings out their deep, delicious flavor. Maison Francis Miot The Maison Francis Miot handmade artisan jams are developed since more than 30 years following Francis Miot’s recipes, who was awarded Best French Jam maker and three-time Best World Jam maker (Out of the Competition). Born in Pau in 1948, Francis Miot has become the most famous jam maker in France, certainly by the number of titles and awards he has received, but also thanks to his enthusiastic communication and his inimitable mustaches! Emblematic character of the South-West, nicknamed “the Pope of Jam”, he left his mark and his identity at the heart of the House which bears his name and which continues to carry its values of authenticity, creativity and know-how. make. A good jam is above all good fruit. Only the best varieties are selected for their exceptional taste qualities! The fruits are picked when ripe to fully reveal their aromas. Our jams are made with fruits mainly favoring local producers. The fruit is cooked in small amounts in small copper cauldrons, carried out with expertise by our Master Confituriers. During cooking, the fruits are gently stirred with a beech wood spatula. The pasteurization process takes up the ancestral gesture of our grandmothers by turning the pots. The short and controlled cooking in small cauldrons fully preserves the flavor of the fruits rigorously chosen for their exceptional tastes.
