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Sweet Basque Cherry Jam from La Maison du Piment

La Maison du Piment

Regular price $10.95 Sale

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Whole Black Cherries from French Basque Country

From the Basque region of southern France (home of the beloved Piment d’Espelette) come luscious, tender cherries in a light, pourable syrup. This fantastic, flavorful artisan fruit preserve is made with rare cerises noires (black cherries) harvested near the village of Itxassou in the French Basque Country. Modern demands for higher yield fruit have diminished production of this unique cherry from three hundred tons in the 1920s to little more than three tons today, so this small production cherry confit truly offers a taste of times gone by. Made with only cherries, cane sugar, lemon juice and pectin, what stands out is the unadulterated sweet-tart flavor and luxurious texture of cherries.

How to use

Traditionally used as the filling for the flaky double-crust tart called Gâteau Basque, Sweet Basque Cherry Confit is also delicious as an accompaniment for Basque sheep’s milk cheeses such as Ossau-Iraty. It’s also phenomenal on hot buttermilk biscuits or scones with clotted cream, in mini tart shells with mascarpone, as a topping for cheesecake or vanilla ice cream, or mixed with a bit of balsamic vinegar for a sauce to accompany roasted duck breast.

More Info

La Maison du Piment
Basque Country
250 grams

Customer Reviews

Based on 8 reviews
Janet B.
A sweet/tart treat

This is not your average jam. It is perfection between sweet and tart.
Beautiful drizzled over yogurt or ice cream, or even toast!

Ellen Barber
Sweet Basque Cherry Jam - You Need This on Your Cheese Plate!

This jam is the perfect blend of sweet and tart - it is a must on any cheese plate, and goes particularly well with triple creme brie or peppered goat cheese. My family, a little leery of cheese and jam together, love it so much that they asked for jars of it for Christmas!


Fabulous. Dont expect to find anything like this in the grocery store!

Anne Dunlap
Premiere Flavor

Absolutely marvelous in my book

Jeffrey Goldbarg