A type of jam or preserve made with white or red currants, often individually seeded by hand in a decorative manner.
From Bar-le-Duc, a French town in the Meuse region famous for this specialty since the 16th century. The name became the English term for this specific preserve through French culinary tradition.
Barleduc jam is so labor-intensive that each individual fruit is hand-seeded with a goose feather—a single jar can take hours to make, making it one of the world's most expensive jams.
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