Confitures a l'ancienne 2026年版

This is the new edition of the same title originally published in 2021.
The content remains unchanged.

The history of jam stretches back thousands of years. It is believed that as early as 10,000 years ago, people were already preserving fruit by cooking it with honey.

The enduring popularity of jams and preserves is not simply due to their long shelf life, but also because they capture the exceptional flavor of fruit at its peak.

When made with perfectly ripe fruit at the height of its aroma and sweetness, a good preserve pairs beautifully with countless foods while allowing the character of the fruit itself to shine through with only a few simple ingredients.

This book brings together around 100 classic preserves. Rather than focusing on unusual or contemporary combinations, it celebrates the timeless recipes that have been enjoyed for generations.

Cherry preserve, rhubarb jam, rose jelly, plum marmalade, grape preserve, lemon curd, confiture de lait, orange marmalade, and many more showcase the authentic pleasures of traditional jam making.

A delightful collection that celebrates the beauty of seasonal fruit and the enduring appeal of classic preserves throughout the year.