Confiture Parisienne, as its name suggests, makes jams cooked in a cauldron using carefully selected seasonal fruits in the twelfth arrondissement of Paris. Here she partners with Artefact for the choice of Earl Gray tea. Created from a blend of teas from China and Sri Lanka, this recipe with subtle citrus flavors is naturally scented with precious bergamot oil. Pair with savory flavors, such as smoked salmon or foie gras, and sweet, with scones, muffins or toast.
