Three kinds of citrus—lemon, yuzu, and Maltese orange, are used to create this incredible jam. Christine Ferber, iconic jam fairy, who makes all her jams herself, made this deliciously tart spread. The combination of the three citrus fruits is not at all mouth-puckering sour. Ferber has managed to keep that lovely tartness, but balances it out with a bit of sweetness so as to not overpower.
Perfect for anything! Add a dollop onto some lemon ricotta pancakes for breakfast. Or spread it on top of cream cheese or crème fraiche on toast. It’s also great to top your vanilla ice creams or plain yogurts with!
The name Christine Ferber is synonymous to jam. To say that her jams are the closest to perfection you will get is not an exaggeration. She picks the freshest and best fruits, both from her own orchard and from local farmers. She uses traditional copper cauldrons, and uses no more than four kilos of fruit at a time. These small batches of jams are made in her family’s patisserie, Maison Ferber, in the village of Niedermorshwihr in Alsace, France.
Not only that, she personally oversees the jam-making. The quality of her ingredients, the small batch creation, and her personal investment in each jar assures that her jams are only of the most superior of qualities.
And if you’re still not convinced, Christine Ferber’s jams are used in the best hotels and restaurants around the world. It’s also the favorite of some of the best chefs like Alain Ducasse and Pierre Hermé, to name a few.
Jars of jams and jellies must be stored in a cool, dry place, ideally in your pantry. After opening, it is best to refrigerate them and consume them within 6 months.