“If I can’t have too many truffles, I’ll do without truffles”.
If you’ve visited Le Meadow’s Pantry at a farmer’s market, you know what I’m talking about…
So many choices…
Why so many? How can I select one? Which one is your favourite? I want them all ! Those are few of the comments I hear over and over..
Following the seasons allow me to use the best quality fruits and varieties, giving me the chance to create a myriad of preserves. You will often find over 20 different flavours on my table..
Like you, I also have a hard time deciding on my favourite, and I like discovering new aromas.. so I will keep adding new products, depending on my moods, the crops and the season..
You are always welcome to sample a flavour that appeals to you, and hopefully find your perfect match.
For now, at least I can help you differentiate between a jam, a jelly, a confit and a marmalade…
Marmalade: the English food writer May Byron (1861-1936) wrote in May Byron’s Jam Book : “After long and careful investigation, I find it impossible to differentiate between jams and marmalades. If any recipes calls a thing jam, marmalade, or preserves, I shall follow suit. By that or any other name,’twill taste as sweet.”
Typically, a marmalade is defined as a clear, sweetened jelly in which pieces of citrus fruit and fruit peels are suspended…
Typically a jam is defined as a fruit preserve with pieces of fruit cooked with sugar or honey until they thicken and break down.
Typically a jelly is a fruit juice that has been combined with sugar or honey, lemon juice, pectin and boiled until it sets.
Typically a confit refers to flowers, fruits or herbs that have been cooked in a syrup and is intensely fragrant.