In Bar-le-Duc, there have been for centuries an incredible jam, famous all over the world : deseeded currant jam. What makes it exceptional first of all is its preparation: the redcurrant seeds are detached from their bunch with scissors, then they pass through the hands of the seed-eaters, the women who are responsible for removing the seeds before cooking. , using a quill pen, cut at the end like a toothpick. And you can see the size of the gooseberry seeds, and that of the pips, both tiny! This is a unique know-how, which requires a lot of dexterity, and which has not changed since the Middle Ages. This is one of the reasons that make this jam a real luxury. It has even been nicknamed “French caviar”!
This jam has always been a luxury! We found purchases of jars of currant jam in old account books of the castle of Bar-le-Duc, at the end of the 14th century! At that time, ordinary jams were made with honey, but not this one, which was made from cane sugar, an unheard-of luxury for the time, which meant that currant jam was served at the banquets of princes and lords. Surprising detail, it is presented in wooden cases covered with leather.
It was not until the 16th century that the glass industry developed! From then on, at the court of the king and among the ladies of the aristocracy, serving currant jams, packaged in crystal verrines, became a fashion. And offering it to its guests is a mark of attention.
The Queen of England Marie Stuart adored her, she called her jars of jam her rays of sunshine… But that was in the 16th century… Closer to us, there was Victor Hugo, then the President of the Republic Raymond Poincaré, a native of Bar-le-Duc, who introduced it to the Elysée in 1913, and finally, a sacred monster, Sir Alfred Hitchcock : he started his day with a pot of 90 grams, wherever he was!
I bet you that the next celebrity to adopt this delicious specialty will be a Tour de France sprinter!