The range of jams represents the cornerstone of the fruit products at Hédiard. Today, jam is a commonplace commodity; however few people know just how difficult it is to make the perfect jam.
It is all about achieving the correct balance. Once the fruit has been picked, it is cooked in the same day using a traditional cauldron method. Adjusted to the nearest degree, the cooking temperature and duration must be estimated in accordance with the maturity and acidity of the fruit. The utmost care should be taken throughout cooking and just the right amount of sugar and pectin should be added.
This is the price to be paid for capturing the optimum flavour of the fruit.