Strawberry Extra Jam

Strawberry Jam made from Senga Sengana

Alain Milliat’s Strawberry Extra Jam is a French strawberry preserve made from the aromatic Senga Sengana variety. With 60% fruit, it is intensely red, creamy, and not too sweet. Featuring real strawberry pieces and subtle notes of caramel.

Strawberry jam with this aroma is rarely found on the shelf: Alain Milliat’s Strawberry Extra Jam relies on the Senga Sengana, a strawberry that is perfectly suited for preserving. With a 60% fruit content in the 300g jar, this strawberry preserve tastes like ripe fruit, not sugar.

Intensely red, creamy, slightly caramel-like

The moment you open the jar, it fills the air with the scent of sun-warmed, fully ripe strawberries.

The jam glows a deep red; it is creamy and interspersed with real pieces of fruit. On the palate, the sweet fruit is joined by a fine, caramelized note, the kind created during gentle cooking. Fruity, well-rounded, and summery, it spreads beautifully on bread—it’s more strawberry than a jar of jam.

That is the difference of an Extra jam: plenty of fruit, little filler. The sugar steps back and lets the strawberry take the lead with its captivating, bold aroma. This is how a berry tastes when it has been picked ripe and processed with care.

For many, strawberry jam is their very first childhood breakfast memory—a red dollop on a Sunday roll. The Senga Sengana captures that exact familiar feeling, just a touch more intense and sophisticated. It is the classic among jams, and it knows it.

On warm brioche and in cake layers

This strawberry jam belongs where things are soft and buttery: on warm brioche or a fresh croissant.

It pairs just as well with pancakes as it does with yogurt, quark, or rice pudding, making every breakfast feel a bit more like summer. It is equally at home in a cake base or between layers of sponge; they go together wonderfully. If you like berries, place the raspberry jam right next to it.

A spoonful of strawberry in a glass of sparkling wine or over vanilla ice cream, and you have a quick dessert. You can find more for your breakfast table just around the corner in our breakfast collection.

This strawberry is a joy in the kitchen too: as a swirl in vanilla quark, a fruity layer in a cream cake, or a sweet contrast to a dollop of crème fraîche. It’s a favorite for everyone, from children to grandma, and in the end, the jar is always empty too soon.

Senga Sengana, born near Hamburg

The Senga Sengana was bred around 1950 by Reinhold von Sengbusch in Wulfsdorf near Hamburg and remains the quintessential strawberry for preserving to this day.

Its bold, deep aroma makes it the ideal fruit for jam because it survives the cooking process without fading. Strawberries need to be picked fully ripe, as the flavor develops on the plant, as Alain always emphasizes. Alain Milliat, a fruit farmer himself from Orliénas near Lyon, took over his family farm in 1983 and, starting in 1997, brought fruit to the level of quality he knew from wine.

He sent his first six juices to 60 top restaurants, and the enthusiasm of the sommeliers proved him right. The fruit comes from various regions of France, and the jam is cooked in the Rhône department near Lyon. What has applied to the juice since 1997 also applies here in the jar. The full story is told in the portrait of Alain Milliat; you can find more varieties in our jams collection. Hats off.