Preserved entremets — a bit of summer sunshine potted for winter
Confiture du potager de Médan
PreservingEvocation🍯 🍋facile1 h (+ maceration)
A jam of red berries and plums from the orchard, slowly cooked with sugar until set, then potted to last through winter.
Preserved entremets — a bit of summer sunshine potted for winter
A jam of red berries and plums from the orchard, slowly cooked with sugar until set, then potted to last through winter.
On my estate at Médan, I had my kitchen garden and fruit trees, of which I was as proud as a peasant. At the end of summer, when the currants and plums were falling, we filled the copper basin and boiled it all with sugar until the house smelled of it. Those pots lined up on the shelf were my winter store, a little bit of sunshine saved up. Spread me a spoonful on good bread, and you'll taste my orchards.
Ingredients
- •Currants and plums from the orchard — full baskets (tart fruits)
- •Sugar — equal weight to fruit (preservation and sweetness)
- •Water — a little (to start cooking)
How it was made : Before refrigeration, jam was an essential preservation method: sugar, cooked with fruit, prevented fermentation and allowed the summer harvest to be kept until spring. It was cooked in a copper basin, whose metal conducts heat quickly and evenly.