Tag: Jam

Marmelade d’oranges sanguines – marmellata d’ arance sanguine – blood orange marmalade

The recipe for Marmelade d’oranges sanguines – blood orange marmalade was inspired by a visit to France. In Alsace, I discovered the village of Niedermorschwihr and Au Relais des Trois Epis, the shop of renowned pastry chef Christine Ferber.

Alsace is France’s celebrated wine region famous for outstanding Rieslings and picturesque villages.

Discovering Niedermorschwihr

Tucked into the rolling landscape of Alsace is the tiny, traditional village of Niedermorschwihr, where I had come to visit the cellar door of Albert Boxler, a favourite local winery.

Albert Boxler winery tasting room

Wine brings out the best in me, and as often happens, I found myself deep in conversation with another food lover. He asked whether I had visited Au Relais des Trois Epis, the shop of renowned pastry chef Christine Ferber.

Until then, and much to my embarrassment, I did not know about Christine Ferber or her recipe books, but I had certainly heard the names of some famous culinary greats who have championed her delicious creations such as Parisian pastry star Pierre Hermé, and chefs Alain Ducasse, the Troisgros family, and Antoine Westermann.

Christine Ferber – Alsace’s Jam Queen

Known affectionately as the “fairy of jams,” Christine Ferber is a master pâtissière and one of France’s most respected makers of confitures.

Though located on the main street, her épicerie is modest and easy to miss – charming, understated, and filled with the aromas of butter, sugar, and fruit.

The picturesque village of Niedermorschwihr in Alsace

Her shop reflects daily village life. Although her épicerie it is in the main street, it is so tiny and unassuming that I almost missed it.

Alongside exquisitely baked cakes, pastries, traditional breads, and confitures, she also sells everyday essentials: cheeses, smallgoods, fruit and vegetables, newspapers and most important – chocolate, cookware, and local Alsatian pottery. I bought little presents to take home to Australia.

Ferber is deeply connected to her region. A fourth-generation pastry chef from Niedermorschwihr, she employs locals and sources fruit from the surrounding valleys and farms. Her jams are made in small batches, cooked in traditional copper cauldrons, then ladled into jars by hand to ensure the fruit is perfectly distributed.

Because every fruit harvest is different – in sweetness, ripeness, juiciness, and pectin levels – small production gives her full control. When fruit is low in natural pectin, she often adds apples, a traditional French technique that maintains quality without using artificial setting agents.

We enjoyed eating some of her baked goods and had a picnic.

It all tasted wonderful.

I suspect that  Ferber also relishes the quality she achieves through her small-scale production and the satisfaction that comes from having contributed to the making of each batch of jam herself.

THE LABEL AND DESCRIPTION:  Marmelade d’oranges sanguines – Blood orange marmalade, 220 g ( See recipe below)

Description:The blood orange marmalade is very balanced and less bitter than traditional marmalade.
Ingredients: Blood oranges, sugar, apple pectin, lemon juice.
Origin: Alsace, France
Brand:Christine Ferber
Producer: Christine Ferber and her team prepare these wonderful jams in Niedermorschwihr, a small village nestled in the heart of vines. Not more than four kilograms of fruits are processed in copper pots for jams that have convinced the greatest chefs.

Recipe – Blood Orange Confiture

Recipe from: Mes Confitures: The Jams and Jellies of Christine Ferber

INGREDIENTS

  • 1.2 kg (2 3/4 lb) blood oranges, or 500 ml (2 cups 1 oz) juice
  • 750 g (1 3/4 lb) Granny Smith apples
  • 1 kg sugar + additional 200 g
  • 750 ml water + additional 200 ml
  • 2 oranges
  • Juice of 1 small lemon

PROCESSES

Prepare the Apple Juice

  1. Rinse apples, remove stems, and quarter without peeling.
  2. Place in a preserving pan with 750 ml water.
  3. Bring to the boil, then simmer 30 minutes until soft.
  4. Strain through a fine sieve or chinois, pressing gently.
  5. Strain again through clean cheesecloth and refrigerate overnight.
  6. Next day, measure 500 ml of the clearest juice.

Prepare the Blood Oranges

  1. Squeeze the blood oranges and reserve 500 ml of juice.
  2. Save any seeds and place them in a small cheesecloth bag.
  3. Wash the 2 additional oranges and slice into very thin rounds.

Cook the Marmalade

  1. Poach the orange slices with 200 g sugar and 200 ml water until translucent.
  2. Add apple juice, blood orange juice, 1 kg sugar, the lemon juice, and the cheesecloth bag of seeds.
  3. Bring to a boil, skim, and cook on high heat for about 10 minutes, stirring constantly.

  4. Remove the seed bag, return mixture to a boil, then jar immediately and seal.

Yield: 6–7 jars (about 220 g each)

The Charm of Alsace

Alsace offered many delights – beautiful rolling vineyards, storybook villages, exceptional Rieslings, and even resident storks, a beloved symbol of the region.

But discovering Christine Ferber and her exquisite blood orange marmalade was a highlight I will not soon forget.

Recipes for other Jams and Marmalades:

Marmellata di cigliege (Cherry jam) and Zuppa Inglese

MARMELLATA DI AGRUMI CON MIELE (Citrus jam or marmalade made with honey)

OLIVE PASTES AND OLIVE JAMS

 

MARMELLATA DI AGRUMI CON MIELE (Citrus jam or marmalade made with honey)

Marmellata di Agrumi con Miele begins with Sicily’s most iconic ingredient: citrus. Sicily is the land of citrus, and its fragrant lemons, oranges, tangellos, and Seville oranges have shaped both the savoury and sweet traditions of the island.

I love using honey and often replace sugar with it in jams and desserts. I also enjoy adding a splash of liqueur—Grand Marnier or Cointreau—to deepen the citrus notes. I frequently use good, not-too-sweet jams as a base for dessert sauces to accompany cakes, crêpes, fruit salads, and puddings. This time, however, I wanted a strong tasting, bright, citrus jam to use in an ancient Sicilian dessert.

 

And there it is:

Ingredients

4 citrus fruits (I used 1 lemon, 1 Seville orange, 1 tangello, 1 orange)

2 cups water

½–¾ cup honey (to taste)

Method

Remove some peel from the tangello and slice it very thinly.

Peel all citrus, removing and discarding the white pith.

Roughly chop the fruit and discard all seeds—they will make the jam bitter.

Place the fruit pulp and water in a saucepan. Cover, bring to the boil, then reduce the heat and simmer for 20 minutes.

Add the honey and boil uncovered, without stirring, for about 20 minutes or until the mixture reaches a semisolid set.

If you wish to add liqueur, stir in 1–2 tablespoons near the end of cooking.

**For a dessert sauce rather than a jam, loosen the mixture with a little extra liqueur.

LEMON MARMALADE TO USE IN SICILIAN PASTRIES. Conserva/ Marmellata di Limone (o di Cedro).

CIPOLLATA (Sicilian onion jam)

Most of us are familiar with onion jam. Cipollata is very similar and in Sicily it is regarded as a condiment for fish, especially fried fish, but it goes well with baked fish or meat, and cold fish or meats.

Allow the flavours to develop by storing it at least for a few hours before serving.

INGREDIENTS
red onions, (called cipolla Calabrese in Italian) 1k, sliced thinly
sugar, 3 teaspoons (alter to suit taste)
red wine vinegar, 3 tablespoons,
extra virgin olive oil, ½ cup
water, 1 glass
salt to taste
PROCESS
Place onions in a pan with the water and cook, allow the water to evaporate.
Add the oil and continue to cook, stirring often until the onions are soft.
Add the sugar, salt and the vinegar and cook for 1-2 minutes.
Serve it cold.

MA2SBAE8REVW