Exploring Mes Confitures: A Treasure of Jar-Worthy Preserves and a Giveaway!

October 2, 2011 at 10:07 pm

What I’m explaining to you here is my way of doing it.  With time and practice, you will refine your own technique.  And before long you’ll bring your imagination into play and put together some unexpected flavors.”- Christine Ferber

Jar-Worthy: 1) A food item that is canned and it is fantastic.  2)  Is the recipient of a jar going to really, really appreciate it?  Earlier this canning season, my husband asked me to set aside some jars for a few folks.  I struggled to part with any of the jars.  I asked him several questions about how sophisticated the person was when it came to food.  Would they realize they had something special or would they just pass it off as a host gift to another soul that I didn’t know?  I actually said, “I just don’t know if so-and-so is jar-worthy.”  I felt a lot like Elaine Benes from Seinfeld.

Almost every jammer I know loves this book.  Ferber makes preserves something special.  Let me tell you even Martha Stewart has a flagged copy.  Still, is it really worth all of the hype?

I wanted to find out.   Last summer, that’s summer 2010 (sigh), I dipped a toe into canning, jamming, and pickling.  In anticipation of my expanded canning projects, I requested a copy from the local library early in summer 2011.  It never appeared.  When I would check, it would show as the dreaded “pending”.  Fortunately, I had a friend who had a copy.  She was actually heading to my home state of South Carolina for about a week and she lent it to me.

Wow! Reading it and seeing the photos was jaw-dropping.  I’ve always thought of preserves as a humble condiment.  You know something to put on white toast or to be married to peanut butter, but these recipes were something different.  This book showed me that preserves, jelly, jam, could be just as sophisticated as a fine wine, a black truffle, a well-marbled steak, or any other high falutin’ food you could think of except, even in this higher place, the food was accessible.  You could still put it on white toast or marry it with peanut butter.  There was only one substantial drawback, how would you ever go back to eating normal preserves again?

I haven’t.  My husband isn’t a sweet eater nor did he ever put jam on toast or touch peanut butter.  That said, these preserves have turned him into a jam lover.  No, he doesn’t put it on toast now, but these decadent preserves find a spoon dipped into them by him on an almost daily basis.  He then allows the excess to drain back into the jar.  Then whatever is still clinging to the spoon, these babies are a soft set not the least bit rubbery or jello-like, gets placed into a creamy bowl of homemade yogurt.

So what happened while I awaited my friend’s loaned copy? I made jam anyhow.  I also trolled the internet for recipes by Ferber, there was only one problem, without having the book to reference I couldn’t tell if they were really her recipes or just recipes inspired by her.  It mattered so I could separate the chaff from the wheat.  I mean $30 for a book solely on preserves seemed a bit rich, I know that’s a bit weird  to those who know me since I dropped $100 for Claudia Fleming’s, out of print,  The Last Course, but that’s another topic (actually I used birthday gift cards).

The season was on so I made jam.  I went to my Ball Book of Home Preserving.  And I checked in with my Jam God Mum, Master Canner Catherine Lambrecht. She sent me to the National Center for Home Food Preservation site.  I made preserves from fraises de bois, sour cherries, and sweet cherries.  I thought they were all delicious.  So did the folks who received them.  But then, I tried a Christine Ferber variant found over at Mrs. Wheelbarrow’s Kitchen.  It was supposed to be sour cherry, vanilla, and apricot.  I had very, very little apricot so it ended up being mostly sour cherry with vanilla and a smidge of apricot.  Still these preserves made me shout, “Oh My Goodness!” because OMG was inadequate.  Yes.  They were that good.

One significant difference in Ferber jams, that I believe creates a superior preserve, is a long period of macerating the fruit with the sweetener, generally sugar.  She’s not the only one that does this, but it was found in almost every recipe in the book.  The fruit, sweetener, and lemon juice usually spend the night in the refrigerator.  This draws a lot of liquid away from the fruit.  The next day, you don’t just dump the mixture into a preserving pan, oh no, most of the time, you put a sieve over the preserving pan and pour the fruit and collected liquid into the sieve.  Then the collected fruit syrup fills the pan and the remaining solids are set to the side.  Additionally, she also uses small quantities of fruit you know where small means “artisanal”.  You won’t ever get 10 or more jelly jars out of her recipes, heck a large amount of a recipe would be one that rendered about 5 jelly jars in the end.

The fruit syrup is cooked to the gel stage alone.  Once that stage is reached, almost always it’s 221 degrees Fahrenheit; you add the fruit to the pan.  Bring to a subsequent boil over high heat.  Skim. Check the set.  Place in jars.  Invert.

Here’s where the controversy resides.  She doesn’t ever advise any additional processing of the jars, nor does she suggest these preserves should be frozen or refrigerated.  She’s an open -kettle jammer.  The open- kettle method of canning is what many folks did to preserve food years ago in this country.  It was a commonly used method of preserving fruit.  I’ve got recipes in my old Joy of Cooking that use the open- kettle method of canning.  Interestingly, the University of Georgia’s National Center of Home Food Preservation, indicate that this method began to fall out of favor around 1944.

Here’s the kick, the rest of the world is filled with open- kettlers.  I recently, spoke to a friend who made a comment about jam on Facebook.  I chimed in asking if she had used open-kettling for processing.  She subsequently let me know a family member from out of the country googled open- kettling and then was a bit upset that we Americans are so risk-adverse.  She’d been preserving food for a very long time with no negative consequences.

I’m a bit risk-adverse. I’ll admit it.  I don’t mind a short water bath canning if that decreases the chance of spoilage (heck, jamming is a lot of work and no one wants to lose their efforts) let alone some sort of food poisoning.

That’s the end of the controversy.  The results, even when water-bath canned are divine!  But don’t take it from me; hear what others had to say:

From Twitter:

“oh yes! the peach and BLiS preserves are fantastic! thanks@chicagoduilaw !”

From Lthforum:

“Pairs4life Thank you for sharing a jar of your sour cherry/vanilla “jam”. It was AWESOME! Also, I loved every one of your jams that you brought to the picnic. That spicy tomato peach number hit it out of the ballpark for me. I’m inspired…got to go can now!”

Text received on my Cellphone:

September 30,2011 at 9:40 p.m.

“Your peaches with blis… PHENOMENAL! I’m eating it plain. :)”

Okay, these are just preserves done using her technique those quotes aren’t even about her recipes but you get the point.  You can take your own favorite jam recipe and add the day of maceration step, and the cook the syrup step, and come away with something that is a true wonder.  So below there’s a recipe for the peaches with BLiS that is mine but uses Ferber’s technique plus American traditional Boiling Water Bath Canning (BWB).  There’s also Ferber’s fig and honey with bay that my husband just ate on a plate, while I write this, with cheddar and biscuits (we call them crackers, but what are you going to do when your husband is from across the pond).

Fig and Honey with Bay from Mes Confitures


2 ¼ pounds figs

3 ¼ c. sugar

3 ½ oz of honey

6 bay leaves

Juice of 1 lemon

Day 1

Slice figs thinly.  Combine figs, sugar, honey, lemon juice and bay leaves in a bowl.  Cover with parchment and let macerate for half an hour.

Pour into a pan (preserving pan if you have one, many folks use a dutch oven, my preferred pan is an over-sized non-stick wok) and let simmer.  Remove from heat and place back into a bowl and cover with parchment.  Refrigerate overnight.

Day 2

The next day, bring the mixture to a boil.  Once it boils, continue to cook on high heat for about 5 minutes, stirring gently.  Check the set (this means make sure the mixture has reached a gelling stage).  Remove the bay leaves and return to a boil.  Place jam into jars and seal.

Peaches with BLiS


3 lbs.  yellow peaches

3 ½  c. sugar

Juice of 1 small lemon

5 oz of BLiS, separated*

*BLiS is a specialty grade A Maple Syrup that has been aged in barrels that formerly housed bourbon.  It is non-alcoholic.

Day 1

Prepare an ice bath in a large bowl.  Blanch yellow peaches for 1 minute in boiling water.  Plunge peaches into the ice bath.  Remove peaches from ice bath and pat dry.  Cut an “X” at the bottom of each peach, peel them and then cut them into dice.

In a shallow, wide, and large pan (assuming you don’t have a preserving pan), combine the peaches, sugar, lemon juice, and 3 oz. of BLiS.  Simmer then pour into a bowl ( Ferber likes you to use glass or ceramic, so that’s what I do).  Cover the bowl with parchment and refrigerate overnight.

Day 2

Place sieve over your jam making pan and pour fruit mixture into the sieve.  Set the fruit in the sieve aside.  Bring the collected fruit syrup to a boil.  Skim, it gets foamy, and cook on high heat until the syrup reaches 221 degrees Fahrenheit on a candy thermometer.  Add peaches.  Return to a boil and cook on high heat for about 5 minutes.  Yes, you’ve got more foam so skim it off.  Return to your third boil, and yes it should reach 221 degrees Fahrenheit again.  Lower heat to your lowest setting and time it for twelve minutes.  Once twelve minutes has passed, skim any remaining foam.  Add the remaining 2 oz. of BliS, fill the hot jars and seal.  Process for 5 minutes in a BWB.

I’ll giveaway a jar of something, I have to check the larder, that is a Christine Ferber recipe, or uses her technique.  Leave a comment with the words GIVEAWAY MES CONFITURES.  Tell me why you can, or why you haven’t done so yet, but are interested in canning.  I’ll use a random number generator to announce the winners next week.

Pinging Jars!

Upcoming Event!

If you want more talk of canning, jamming, and pickling whether you have things you’ve made or want to talk to folks who do,  there is a Canning-Swap-o-Rama on October 29th at 1 pm.  Details are here.  I’m excited to see what you’ve made and discuss methods with you.



  1. Wendy Aeschlimann says:

    While no substitute for Ferber, I like Food in Jars as a canning resource. http://www.foodinjars.com/

  2. Marisa is great. I love her Sunday Night Flickr photo essay of Food in Jars from anyone who joins the group. It will be great to see her cookbook next spring.

  3. Amy says:

    Wow! Cherries are to me as peaches are to you (they remind me of happy days in MI), so those look fantastic! I’m inspired. Think I’ll have to make some not-so-subtle hints about what might make good reading material for our anniversary getaway :)


    You knew I wanted to be considered jar-worthy, right? Filled with awe and admiration as I am for you and others who can, I do not because of the time commitment and because I am intimidated by the hot water bath and equipment and foam-skimming and need to take care so that no nasty organisms will survive the canning.

    HOWEVER, though I recognize that this does not count, I HAVE made a simple blueberry-lime “jam” on several occasions from a NYT recipe. The batches are tiny and I refrigerate and consume them within days. The taste contrast between it and some commercial blueberry jam billed as local and gourmet was quite vivid – the freshness and intensity of the homemade jam’s flavor has quite spoiled me forever.

    Hope to see you on the 29th!

  5. melissa smejkal says:

    i promise if you pick us not a single drop will go to waste, zara will lick the jar clean : )

  6. melissa smejkal says:


  7. @Amy- The book would be a great Anniversary gift. In the line of , Sweets for a Sweet.

  8. @Helen- Jar-Worthy is where it’s at. I scored a sweet fall peach called Autumn Star at the MCA Farmer’s Market on Tuesday so I’m going to make more peaches with BLiS as well as a nice hit on sweet white peaches so I think I will do either more Bellini in a Jar and/or Peach with Elderflower over this holiday weekend.

    Hmmm, I’ve got some ripe tomatoes so maybe another batch of my spicy peach and tomato jam is in the works plus paw paws (if I can figure it out) and boiled peanuts. All are viable candidates for processing so that they are shelf stable.

  9. Jen Berman says:

    Lovely thoughts as always…and you already know how I feel about the fruits of your labor ;)

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