In her bassignotte house at the foot of the church, Rachel will introduce you to her jams and jellies made from fruit, flowers, vegetables and wild berries.
Our natural environment is overflowing with riches that we need to get to know and recognise so that we can put them to good use. After selecting and preparing the quality products, they are cooked in a copper pan.
Jams, fruit jellies and 'cheuchons' (dried apple quarters) are made from products harvested in the garden or in the countryside, using traditional methods. Traditional and original jams (courgette, parsley, sloe...), over 50 varieties to surprise you.
Educational farm accreditation and on-site shop selling a wide range of local produce.
FERME AUX CONFITURES DES CARMOTTES
