Mes Confitures

  Christine's Confitures

She's French.

She's the daughter of fourth-generation bakers and pastry makers

and she knows a thing or two about jams and jellies.

She is...

jam maker extraordinaire Christine Ferber

and her book Mes Confitures
has inspired me to make jam at home again.

 La Grande Epicerie Paris

On my visit to Paris in May,

 I was on the look out for Christine's jams and jellies.

If you're a foodie...

there is nothing like stepping into

La Grande Epicerie Paris.

I am like a kid in a candy store every time I visit and

Christine's jams in their pretty red packaging were easy to spot.

I wanted to bring home some of Christine's jams but didn't chance it

due to the TSA 3oz guideline for carry on liquids.

 More Jam, S'il Vous Plaît

The next time I go to Paris though,

I am going to buy Christine's jams when I first arrive and savor them

on croissants from Boulangerie Malineau.

In the meantime,

I am inspired by her book and her unique flavor combinations. 

 Her book is divided by the seasons.  I like that.

Since it's fall, I'm experimenting with her recipe called

Andree`s Orchard Quince Jam.

Instructions are a bit brief in the book, so I do recommend

reading up on jam making, if you need to. 

Christine even advises in the book,

"With time and practice, you will refine your own technique."

 Orange Sanguines

Christine also says,

"A batch of jam is always an act of creation!"

I can't wait to create more of her recipes like:

Orange with Earl Grey Tea,

Pear with Pinot Noir and Cinnamon

and

Vineyard Peach and Pear with Grand Marnier.

Dehillerin

18-20 rue Coquilliere, Paris

And of course,

if you buy her book,

you'll probably want to buy "the pan"...

a French copper confiture pan

like Christine always uses.

I did.