I love making 'fancy' jams, and I've been using a few online recipes from Christine Ferber, an well-known pastry chef from France who makes high-end and creative jams & preserves.
Her technique is different from the usual recipes, and I love the results - the fruits are almost candied yet fresh-tasting, and suspended in the syrup. More like a traditional preserve. And her combinations - so creative!
I love her recipes so much that I bought her most recent book, Larousse des Confitures. It's in French. Even if you don't read French, there's enough pictures that you could figure it out! However, I read French, especially when it comes to French cuisine.
Some of the combos she uses include green apple and wild prune; dried fruit, apple slices & fresh walnuts; apple jelly with Ceylon breakfast tea; pineapple with wine; watermelon with citrus and candied ginger. Also unusual fruits, such as fresh dates, chestnuts, strawberry tree, passionfruit, and so many more.
It's so inspiring! I know what I'm giving for Christmas gifts this year! Jams!!
Her technique is different from the usual recipes, and I love the results - the fruits are almost candied yet fresh-tasting, and suspended in the syrup. More like a traditional preserve. And her combinations - so creative!
I love her recipes so much that I bought her most recent book, Larousse des Confitures. It's in French. Even if you don't read French, there's enough pictures that you could figure it out! However, I read French, especially when it comes to French cuisine.
Some of the combos she uses include green apple and wild prune; dried fruit, apple slices & fresh walnuts; apple jelly with Ceylon breakfast tea; pineapple with wine; watermelon with citrus and candied ginger. Also unusual fruits, such as fresh dates, chestnuts, strawberry tree, passionfruit, and so many more.
It's so inspiring! I know what I'm giving for Christmas gifts this year! Jams!!