Kilos and kilos of fruit pass through the hands of multi-award winning jam maker Isabelle Amistadi. In her laboratory in Saint-Cricq-Chalosse, she endlessly peels kiwis, oranges, lemons, watermelons for jam, and other seasonal fruits. It is in this artisanal work that she finds her happiness and that she shares it with us at each of her tasting and demonstration sessions. What characterizes this sacred piece of woman? Tenacity, perseverance, kindness and passion!
– CWM
Citrus fruits, Adour kiwis and other winter sweets
Each season has its jam. Every season has its happiness in the garden. It is in her own or that of her friends that Isabelle finds fruit to sublimate. A jam maker who works intuitively like many chefs. She likes spicy, fruity tastes, she likes to amaze in her compositions, her creations. This is how you can discover amazing combinations in its pretty pots reminiscent of the famous copper jam cauldron. “pear ginger“, “Fig with Kampot pepper“, “Apple jelly with Espelette pepper“, “vanilla grapefruit“, “Crushed pineapple vanilla rum“, … Everyone has their favorite pot.
By re-listening to the program of the day and if you like it, Isabelle even gives you some secrets of how her watermelon jam is made.
You can find Isabelle’s jams in many Landes producers’ shops, on her website and directly at her home of course, Oh Palais d’Isa in Saint-Cricq-Chalosse. You may also fall for its CBD range and for its Karablanche, a liquid caramel with Blanche d’Armagnac, a unique caramel of its kind.