Blueberry with Fresh Rosemary

Blueberry, Rosemary and Garden Sage Jelly

A gourmet blend born from a bistro crush

Some recipes come from a moment of pure pleasure. This one was inspired by a long, wine-filled meal at a Quebec City bistro: a simple pork medallion, slowly confit in "a bit too much" fat, topped with a mix of blueberries and rosemary.

Back in his old barn, apprentice jam maker Vincent took the idea in his early days and added his own touch: a hint of freshly picked sage from the workshop garden. That sealed the deal.

The secret to great dinners

We've been cooking this recipe since 2017. It has become the go-to for our smartest (and slightly lazy!) customers who want to impress without spending hours in the kitchen.

Why it belongs in your pantry

• Signature flavour: The depth of blueberry, the freshness of rosemary and the herbal touch of sage.
• Lifesaver: A few spoonfuls at the end of cooking and your dinner instantly becomes "Tigidou".
• Kitchen versatility: Created for pork and veal, it's also divine for deglazing a pan or serving with duck breast.

The apprentice's tip

Keep it simple: cook your white meat slowly and glaze it with this jelly at the very end. Add a good wine (just like at the bistro!) and enjoy the moment.