Mes Confitures

A classic!

テレビ番組でもとりあげられ、今やお菓子通の間では有名な「アルザスのジャムの妖精」フェルベールさんの作るジャムのレシピ本。 布地の柄を見てジャムのインスピレーションを得るという女史の言葉通り、斬新な組み合わせのジャムが多数。 「いちご＆黒こしょう＆ミント」「グリーントマト＆シナモン」「りんご＆バニラ＆ウォールナッツ」など、ちょっと考えつかないようなものがたくさんあり楽しいです。 もちろん普通の（？）ジャムもありますよ。 英語も比較的簡単でわかりやすく、文字の間隔も広いので読みやすいです。 レシピはパウンドはグラムに変換するなど、親切で助かります。 買って絶対に損はないと思います。欲を言えば、もう少し写真が多かったらなあーと思いますが、そこは自分のインスピレーションを鍛えて（笑）アルザスの空気を感じたいと思います。

As frutas usadas são difíceis/impossíveis de encontrar ou caras demais para comprar em quantidade. Livro lindo, capa dura, boas explicações. Senti falta de mais fotos.

This book of jams and jellies is so wonderfully written. The choices of ingredients is unique. I've been making jam for many years so I love reading other considerations of jams and jellies, especially, according to the seasons. And, it is delightful to follow these recipes (which usually take 2-3 days) and result in beautiful fruit jams, some of which have whole fruits displayed in the finished product. I love this purchase. As she says, there is nothing like homemade jam. One of my favorite recipes here is the Strawberry with Pinot Noir and Spices. I made it two days ago and it has the most extraordinary flavor, which is somehow between the taste of a strawberry and pinot noir. Just wonderfully different. Anybody can make strawberry jam; this recipe takes taste to whole different level. I live in Southern California so I'm particularly interested in the citrus recipes. Will comment more as I go through her many marmalade recipes. Great book.

"Mes Confitures" is a delight that belongs on the book shelf of anyone who loves making home preserves, especially jams and jellies. The recipes are simple enough (though disconcerting, as Ferber doesn't seem to believe in water baths for the finished product) but the flavour combinations are creative and unusual. I plan on making several of her jams. But more important than her imaginative pairings, I found her book to be very inspiring. My first venture into Ferber's world of jam-making was to substitute sour cherries for the recommended raspberries in her recipe for raspberry and chocolate jam. I also used Pomona pectin, because cherries have much less natural pectin than raspberries. I also cut the amount of sugar by half. The result is a stunningly simple, stunningly decadent jam that I will be more than proud to share with friends, and possibly even complete strangers. The book is an indulgence -- for basic know-how, the Ball Book of Canning and Preserving is a better source, but for experienced home jam-makers it is an indulgence well worth the price.

This book is amazing - i cant get enough of christine ferbers jams, they are sublime , great recipes in fact the book has toms of recipes, brilliant - we need a christine ferber jam shop in the UK !