“By decree in France, the term “confitore” can only be used with a sugar level greater than 55%, which is why we will not find the word “jam” on our pots.” - La Trinquelinette
In 1982, La Trinquelinette was founded by Bernard Berriley in the in the village of Trinquelin, a village in the Morvan National Park, in the Burgundy Region of France. A fruit farmer who turned his crop into jam with the credo of “More Fruit and Less Sugar”.
Céline Dubreuil took over in 2019, producing the jams and compotes flavors in the same tradition and creating new flavors as well. It is the careful selection of the fruit itself, that contributes to these amazing treats!
La Trinquelinette preserves are crafted using traditional recipes that emphasize the natural flavors of the fruit, without the use of additives or preservatives. The process is deliberately small-scale and artisanal, ensuring that each jar reflects the character of the fruit and the region.
La Trinquelinette preserves are made with an exceptionally high fruit content—up to 83% fruit, compared to the 30–50% typical of many commercial jams. This results in a more intense fruit flavor.
The cooking process is done in small batches in open copper cauldrons, allowing for better evaporation and concentration of the fruit's natural sugars and flavors.
The fruit is often sourced from local growers or regions renowned for specific varieties, such as apricots from Provence or raspberries from Brittany. This dedication to high-quality ingredients ensures that each preserve captures the essence of the fruit at its peak ripeness.
La Trinquelinette offers a diverse range of preserves, including classic flavors like apricot, strawberry, and raspberry, as well as more exotic or regional options like quince, wild blueberry, and fig. The brand also produces other fruit-based products, such as marmalades and compotes, maintaining the same artisanal quality.
