Moulin du Calanquet Lemon Olive Ginger Jam

For lemon lovers!  For this jam, the lemon is cooked at low temperature and reduced to a puree. We add crushed olives with candied ginger. The combination of these three elements is a harmonious taste.  It is also visually distinct, giving this jam a very aesthetic appearance.

All our jams have been developed in collaboration with chef Dominique Gauthier of the Hotel Beau Rivage in Geneva (elected Swiss chef of the year 2009).  Our jams are packaged in beautiful glass jars in the shape of an inkwell that are stackable.

Lemon-Olive-Ginger jam is used to accompany yoghurts, cheeses, meats and many other dishes.