Jeanne Marie will make you discover her jams and jellies prepared from fruits, flowers, vegetables and wild berries.
Our natural environment is overflowing with riches that need to be known and recognized in order to use them. After having selected and prepared the quality products, the cooking is carried out in a copper basin.
It is from products harvested in the garden or in nature that are made jams, pasta or "cheuchons" (dried apple quarters) by reviving the gestures of yesteryear. Traditional jams and original (dandelion, zucchini, parsley, sloe ...), more than 50 varieties to surprise.
The jam workshop is just an extension of the dairy farm which remains the main activity.