Fruit jellies are one of the oldest of the sweets discovered by the Crusaders in the Orient.

In the Middle Ages, fruit jelly was a method of conserving fruit to be able to eat it in all seasons of the year. This would quickly become a food of choice, present on all royal and princely tables. The fame of the cotignac of Orleans, a heavily sugared quince pate, goes back to Louis XI.

In Auvergne, for several centuries fruit jelly has been one of the jewels of local gastronomy. Already in the 16th century, apple pate and apricot pate enjoyed an immense popularity.

Today I create my fruit jellies from the pulp of apples and apricots, cooked in a net in huge pans. For the moulding, I prepare a bed of sugar on which I trace round prints using a gauge that I invented. Then, with a funnel, I pour the pate into the cells and let it rest several days before removing from the mould. There are three different natural flavors: pear, apricot, and raspberry. I offer the fruit jellies in packets and in transparent tubes.