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By entering this module, you can browse and order our treats by choosing your preferred delivery method (either on-site pickup (Click & Collect), or delivery to your home, a locker, or a pickup point).

By choosing the "Click and Collect" method, the item prices will be identical to our physical shop prices! (A discount will be applied at the end of your order).

For delivery to your home, a locker, or a pickup point of your choice:

We exclusively ship in boxes of 6 jars (you can mix any items you like within one or more boxes), with a minimum of 1 box (i.e., 6 Jars) and a maximum of 4 boxes (i.e., 24 jars).

!! If orders are less than 6 jars (345g) or greater than 24 jars (345g), only the "Click & Collect" on-site pickup will be offered...
***** Please make sure to order in multiples of 6 jars *****


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Artisan jams and sweet treats • Delivery or collection at our Nousty shop
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Homemade Top-Quality Cherry Jam 9,10  €

Available in 345 grams jam jars

Homemade Top-Quality Morello Cherry Jam

Our morello cherry jams offer all the pleasure of whole candied fruit, especially to accompany good local cheeses...
Morello cherry jam pairs perfectly with a Crottin de Chavignol, a Pouligny Saint-Pierre (PDO goat’s cheese from Berry) or a full-flavoured Pyrenean sheep’s cheese...

Recipe idea: Morello cherry jam cheesecake

Ingredients (serves 6)

For the base:

  • 200 g Breton shortbread biscuits
  • 80 g melted butter
  • 2 tbsp brown sugar
  • Pastry ring
  • Baking paper

For the cheese mixture:

  • 1 organic lime
  • 400 g Philadelphia cheese
  • 50 g crème fraîche
  • 2 fresh eggs
  • 1 level tbsp cornflour
  • 50 g sugar

For the topping:

  • 250 g Cassandrine House Morello Cherry Jam
  • icing sugar

Method:

Preheat the oven to 160°C.
Blend the biscuits with the diced butter and the sugar. Spread the mixture over the base of a pastry ring lined with baking paper. Smooth the surface, cover and chill.
Grate the lime zest and squeeze the juice. Mix the cheese with the cream, zest and lime juice until smooth. Add the beaten eggs, cornflour and sugar. Mix and pour over the biscuit base. Bake for 40 minutes at the same temperature.
Leave to cool and refrigerate for at least 3 hours.
Carefully unmould the cheesecake onto the serving dish.
Spread the morello cherry jam over the top. Dust lightly with icing sugar before serving.

Tip: sprinkle the cake with crushed pistachios or dark chocolate shavings for a little crunch.

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