JAMS

Jam: the history of the Miot family

Jam is like a sweet caress. Often, it is grandmothers who make jam at home, and that is exactly how Francis Miot learned this art. His maternal grandmother taught him all the secrets of jam making, from choosing the best fruit in local French markets to cooking and using this delicacy to make tarts.
Francis Miot is the most famous jam maker in France, his enthusiasm and expertise have nicknamed him "the Pope of Jam." It is the flavors, aromas and colors of fruit that are the source of Francis' inspiration, who started his business with the famous blueberry jam. The company now boasts a very special and unique talent. The secret to the perfect success of Miot jam lies in the very short cooking time to preserve all the flavors of the fruit.

The secrets of the best jam

Maison Francis Miot is constantly thinking about new combinations to create original and exciting recipes that taste like grandmothers' jam.
A good jam is determined by the quality of the fruit; only the best varieties are selected. The fruits, sourced from France, are picked when fully ripe to get the full flavor of the fruit. No dyes or preservatives are added to the fruit, and it is cooked in small copper pots. During the cooking process, the fruits are gently stirred with a beech wood spatula. The pasteurization process is based on methods handed down from the grandmothers by turning the pots upside down. The short, controlled cooking process reduces the sugar content of the jams, giving an healthier product.