Over the summer time, Maxence and I spent a number of blissful, brightly sunny days hiding out in my dad and mom’ trip home within the Vosges mountains. Sooner or later, we took a day journey to Alsace, the area simply on the opposite aspect of the mountain well-known for its wines, its storks, and little homes with pointy roofs and uncovered beams.
We went on a pilgrimage to Niedermorschwihr, the Alsacian village the place Christine Ferber, whom I’ve talked about earlier than, officiates. That is the place the Jam Fairy makes the perfect French jams, and that is the place she sells them, in a bit bakery named Au Relais des Trois Epis.
I had been dying to go there ever since I realized about it, and grew more and more excited as we neared the village. We parked on the tiny church sq., bought out of the automotive and had been immediately knocked off our toes by the extraordinary fruit smells. They had been popping out of a small floor ground window behind the store, by way of which we might see the lab the place the magic occurs.
We stepped contained in the store, which additionally operates as the only grocery retailer for the village, promoting bread, a small assortment of pastries, some charcuterie, dried items, an array of typical Alsatian ceramic dishes, a number of magazines, some postcards, and your complete assortment of the books Christine Ferber has written or participated in.
There was additionally a big desk loaded with a military of sujets en pâte d’amande, these tiny marzipan figures. I used to adore these as a baby, and my grandmother would purchase them for me each time she came visiting. I beloved them a lot I couldn’t convey myself to eat them, though pâte d’amande was (and nonetheless is) certainly one of my favourite issues on this planet. Christine’s had been strikingly expressive, trying up at you want cute puppies, wagging their tails and begging you to undertake them.
Final however definitely not least, two of the partitions had been lined with cabinets stuffed with what makes Christine Ferber’s worldwide popularity and fame: tons of of jars of her French jams, with their signature polka-dotted hats and little ribbons, in additional varieties than I had ever seen earlier than.
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I spent an inordinate period of time learning all. the. flavors. whereas Maxence was ready with the endurance of an angel for me to make up my thoughts.
Heroically, I restricted myself to 6 jars. Some for my very own enjoyment, some to present away as presents: confiture de mirabelles, confiture de quetsches (mirabelles and quetsches being the 2 most emblematic sorts of plum from Alsace), confiture de framboise à la violette (raspberry and violet), confiture de myrtille (blueberry), confiture de cassis à la violette (blackcurrant and violet), and confiture de tomates vertes à l’orange aux épices de ache d’épices (inexperienced tomatoes and orange with ache d’épice spices).
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We additionally bought a slice of a scrumptious blueberry tart (although not as scrumptious as my mom’s), which we shared within the automotive momentarily, me beaming with pleasure on the considered my six treasured jars tucked away within the again seat.
Word: I like to recommend her recipe e-book of jams, Mes Confitures: The Jams and Jellies of Christine Ferber, which I personal in its French version and have used a number of occasions with nice success.
Christine Ferber 18 rue des Trois Epis 68230 Niedermorschwihr +33 (0)3 89 27 05 69
This submit was first printed in September 2004 and up to date in September 2016.
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