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Lorraine
In 1344, tradition had it that the winner of a lawsuit would offer a jar of this jam to the judges. Today, only one person in the world still knows how to make it. And she uses a goose quill.
Jam or preserved fruit from Lorraine.
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Confiture de groseilles de Bar-le-Duc is the oldest documented sweet speciality in France. Its earliest written mention dates back to 1344, in a judicial context: at the time, it was customary among the nobility and the bourgeoisie for the winning party in a lawsuit to offer a jar of this jam to the judges as a token of thanks. This custom already bore witness to the product's exceptional status — not a mere foodstuff, but a gift of prestige.
At the end of the 19th century, around twenty houses in the Meuse were still producing this speciality. The company À la Lorraine, founded in 1879, is the only one to have survived today; the Dutriez family acquired its manufacturing secrets in 1974 and has since been the sole keeper of this savoir-faire.
The reputation of confiture de groseilles de Bar-le-Duc has crossed borders and centuries, leaving its mark on the history of some of Europe's greatest figures.
What distinguishes this jam from all others is not its taste alone, but the craftsmanship that makes it possible: deseeding with a goose quill. Each currant contains an average of seven pips. To keep the fruit's membrane intact and preserve all the juiciness of the berry, the artisan dips the quill in water, slits the skin with the bevelled tip at the stem end, then slides the pips out of the flesh one by one — without damaging the pulp. A flap of skin then naturally seals the incision.
This craft, handed down from generation to generation, is extremely slow and painstaking: it takes an experienced person around 1 hour 30 minutes to deseed 1 kg of currants (compared to nearly 15 hours for a novice), amounting to barely a few kilos a day for the entire workshop. To date, no machine can replicate this technique. This is why confiture de groseilles de Bar-le-Duc remains one of the most expensive jams in the world.
Made from white currants, which are rarer than red ones. Translucent golden colour, delicate scent and less acidic. Considered a more refined version, it accounts for a smaller share of annual production.
Made from classic redcurrants, more tart and fruity. Bright garnet colour. This is the most widely produced version in the Dutriez range.
Appearance
Translucent, ungelled jam with a runny, glossy consistency. The whole, deseeded currants float visibly in the juice, intact, each berry retaining its shape.
Aroma
Intense scent of fresh currant, floral and slightly tart, with no cooked notes. The brief cooking preserves the primary aromas of the fruit.
Taste
A perfect balance between sugar and the natural acidity of the currant. The texture of the whole berries delivers an explosion of fruit on the palate. Very long, fruity finish.
Texture
Runny and flowing (no added pectin). The whole, deseeded berries offer a unique play of textures between the juice and the fruit's delicate skin.
Only berries that are perfectly ripe and flawless are kept for deseeding. Damaged or undersized currants are discarded.
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An exceptional jam deserves an exceptional tasting experience:
Confiture de groseilles de Bar-le-Duc does not benefit from any PGI (IGP) or PDO (AOP) status to date. Its heritage status rests on the uniqueness of its producer (Maison Dutriez) and the transmission of the goose-quill technique, recognised as exceptional artisanal craftsmanship.
Artisan — Family-run
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