Much like jam, jelly can be eaten with plenty of recipes beyond the breakfast table (although, we won’t stop you from having it on toast).
Albert Ménès crafts this violet confit with real flowers from the Côte d'Azur floating within, giving it the subtle floral perfume that make it light enough to add to panna cotta or meringue, as well as spread on the traditional toast or inside a sponge cake. See, we told you it was versatile.
Albert Ménès violet jelly 280g
IngredientsCane sugar, water, violet flower, gelling agent : fruit pectine, acidifier : citric acid
Allergen InformationFor allergens, please see ingredients in
boldNutritional InformationPortion Size 280 g
Energy - kJ 1123 per 100g / 3144 Per Portion
Energy - kcal 264 per 100g / 739 Per Portion
Fat (g) 0.5 per 100g / 1.4 Per Portion
Fat of which Saturated (g) 0.1 per 100g / 0.3 Per Portion
Carbohydrates (g) 66 per 100g / 184.8 Per Portion
Carbohydrates of which Sugars (g) 57 per 100g / 159.6 Per Portion
Fibre (g) 0 per 100g
Protein (g) 0.5 per 100g / 1.4 Per Portion
Salt (g) 0.02 per 100g / 0.06 Per Portion
Storage InformationStore in a cool, dry place
Country of OriginFrance