This sublime, spicy jelly is a family inspiration from la Maison du Piment, French Basque makers of Piment d’Espelette AOP. It contains 15% freshly harvested, ripe Espelette peppers, which confer a spicy, fruity taste and aroma.

It is only produced once a year, during the harvest. Producer Vincent Darritchon, working from a recipe his mother Marie Jeanne created in 1998 in the kitchen of La Maison du Piment, shows wonderful restraint in his making. First, he gently heats a fresh red pepper coulis in a four-gallon copper bain-marie. He then uses this small-batch coulis to make a beautifully balanced jelly

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