The Art of the Cauldron: Summer & Autumn Raspberries
A masterpiece of patience and purity
If you've ever tried cooking raspberries, you know they are as temperamental as they are exquisite. For this double-season vintage, we chose to go back to the source: the ancestral methods of Europe's great jam masters.

The Master's Expertise
Here, the fruit is not rushed. Making raspberry jam without added pectin is a real technical challenge. The secret? We know that natural pectin develops at low temperatures, with a just proportion of slightly underripe fruit and, above all, without suffocating it under too much sugar.
It requires gentleness and time. If rushed, you're left with a simple "broth" of raspberries. If handled with respect, you get a silky, vibrant texture. It's your humble jam master's favorite jam: at Tigidou!, we don't mess around with raspberries!

Why two harvests?
Summer Raspberry: Brings vibrancy, acidity, and juice.
Autumn Raspberry: Brings roundness and a more complex aromatic depth.

Incredible Versatility
Of course, it's unbeatable on a peanut butter toast, but it's welcome everywhere:
Breakfast: To naturally sweeten your smoothie or yogurt.
Culinary daring: Enthusiasts add it to a poke bowl, a gourmet grilled cheese, or even a touch on sushi for a sweet-tart contrast.
Pastry: The perfect base for filling your homemade shortbread cookies.