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What is a good jam? A good jam is a jam that preserves the fundamental taste of the perfectly ripe seasonal fruits, but still firm. Its texture should be soft, not too sticky, and contain nice chunks of fruits. The colour should be the one of the fruit. Too dark, the jam cooked too long and the taste will be too caramelised, hiding the fruit essential taste. Christine Ferber’s jams are the closest to perfection. All chefs agree on that. All food critics too. We do too. And we are sure you’ll do too.
L’an neuf / Figs, Malta Oranges, Gingerbread Jam is a taste of Christmas all year long, beautiful with some cheeses and foie gras.
This jam exudes the taste and scents of Christmas. Enjoy in your charcuterie board alongside cheeses and foie gras. Beautiful when paired with a Christmas Mulled Wine.
Christine Ferber comes from the same small village as Pierre Hermé’s mother. She met Pierre Hermé when they were both in their teens, and both training as pastry chefs in Paris. That’s when she started to fall in love with jam making. “When she went back to the village and told her father she wanted to make jam, he said no, claiming it wouldn’t sell,” Mr. Hermé says. “I insisted she not listen to him, and now I don’t know anyone in the world who makes jam like she does.” He says her secret is putting a lot of love into her work. “That’s why it’s always so good.” She produces everything from her little shop in Niedermorschwihr, Alsace.
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.