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Christine Ferber

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Mes Confitures: The Jams and Jellies of Christine Ferber Hardcover – September 1, 2002

by Christine Ferber (Author)

4.5 217 ratings

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Chefs throughout the world have long prized the rare and delicious creations of France’s Christine Ferber—an internationally known master patissière who has worked with culinary luminaries Alain Ducasse, the Troisgros family, and Antoine Westermann. For the first time, English-language audiences have access to her artistry with the publication of the French bestseller, Mes Confitures: The Jams and Jellies of Christine Ferber. Written in a clear,accessible style, Mes Confitures brings hand-made jams to life for home cooks and professional chefs alike.
In Mes Confitures, Ferber opens her personal recipe book, sharing such treasures as Black Cherry with Pinot Noir, Apricot and Spiced Apple, and Rosehip and Vanilla. Organized seasonally, uncommon recipes like Rhubarb with Acacia Honey and Rosemary, or Banana, Orange, and Chocolate jams raise the craft of confiture to a new level. Ferber also divulges her secrets, identifying the proper tools and equipment for foolproof, exciting, and unusual creations.
Ferber’s use of locally grown, extraordinary ingredients, most of which are accessible in farmers’ markets, gourmet foodshops, or by mail-order, makes for exquisite jams that are far more interesting than the everyday. Ferber’s jams are artisanal in their reliance on seasonal fruits, traditional techniques, and their emphasis on simplicity and freshness.

Length

287
Pages
Language

EN
English
Publisher

Michigan State University Press
Publication date

2002
September 1
Dimensions

8.0 x 1.1 x 8.0
inches
ISBN-10

0870136291
ISBN-13

978-0870136290
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Editorial Reviews

From Library Journal

Ferber is a fourth-generation French patissiere whose specialty is her unusual, delicious jams and jellies, which have gained an international following among chefs (Alain Ducasse, who wrote the foreword, serves them at his renowned restaurants) and other gourmands. This book, a best seller in France, presents dozens of recipes, organized by season, for preserves from Black Cherry with Pinot Noir to Greengage and Mirabelle Plum with Mint; a number of them include chocolate, not a standard addition. Few of the recipes include headnotes, although translator's notes identify the more exotic ingredients; instructions are on the brief side. However, any jam maker will find Ferber's book fascinating. Recommended for all canning and preserving collections.
Copyright 2002 Cahners Business Information, Inc.

About the Author

Christine Ferber lives in Alsace, where she continues to make jams, pastry, and confections by hand, with only the freshest local ingredients. She is the author of several books on French cookery.

Product details

Publisher ‏ : ‎ Michigan State University Press; 2nd prt. edition (September 1, 2002)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 287 pages
ISBN-10 ‏ : ‎ 0870136291
ISBN-13 ‏ : ‎ 978-0870136290
Item Weight ‏ : ‎ 2.01 pounds
Dimensions ‏ : ‎ 8 x 1.1 x 8 inches

Best Sellers Rank: #101,952 in Books (See Top 100 in Books)
- #95 in French Cooking, Food & Wine
- #124 in Food Science (Books)
- #139 in Canning & Preserving (Books)

Customer Reviews:
4.5 217 ratings

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4.5 out of 5

217 global ratings

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Sekhmet2

Absolutely Fantastic

Reviewed in the United States on April 4, 2023

Verified Purchase

This book of jams and jellies is so wonderfully written. The choices of ingredients is unique. I've been making jam for many years so I love reading other considerations of jams and jellies, especially, according to the seasons. And, it is delightful to follow these recipes (which usually take 2-3 days) and result in beautiful fruit jams, some of which have whole fruits displayed in the finished product. I love this purchase. As she says, there is nothing like homemade jam.

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ThatsWhatJenniSaid

Sophisticated preserves

Reviewed in the United States on June 28, 2013

Verified Purchase

Christine Ferber is a jam aficionado from France whose creations are distributed in small batches via the finest hotels, shops, and restaurants across Europe, bringing in over 2 million dollars a year in profit. From jam! Priced typically at 10 euros or more for a jar, her preserves are quite a luxury and highly regarded in culinary circles. Fortunately she's released a cookbook, Mes Confitures, that details her recipes and techniques so that we can affordably enjoy her jams without having to purchase them retail. No pectin powders here! Every jam takes two to three days to make with each recipe calling for the fruit to be cooked down multiple times to create a thick jam consistency. Earlier this month we held our first annual canning party and we prepared a couple of jams from Ferber's book. Some of them set (the honey rhubarb rosemary is amazing as is the carrot cardamom), but unfortunately the largest batch of strawberry that we attempted did not reach jam thickness because I tried to shortcut the method when pressed for time, macerating the strawberries for a much shorter time than called for and only draining and boiling the syrup once. This resulted in strawberries going into the final jam that were much more watery than they should have been, preventing the jam from setting properly. Luckily we enjoy strawberries in syrup just as much as we enjoy strawberry jam so all is not lost. A lot of delicious cakes, bowls of ice cream, and crepes will be adorned with the 9 pints of strawberry jam syrup we created. Note that Ferber does not include any detailed instructions on how to process the jars of jam for storage, so if you're new to canning you'll need some standard "how-to" canning books in addition to her cookbook. We found that processing jams from Mes Confitures at 10 minutes at 10 pounds of pressure after the canner had been emptied of excess air (10 minutes of boiling with the lid on and locked) and brought up to pressure did the trick.

11 people found this helpful

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Candy Smith

Fantastic Canning Book

Reviewed in the United States on July 22, 2023

Love it

Love the variety of recipes in this book

Reviewed in the United States on September 20, 2020

Verified Purchase

This is not a beginners cookbook; it assumes that you already know how to make jam. It is organized by seasons, which I like a lot. The first jam I made from the book was the Carrot, Orange and Cardamon Jam (but with less sugar). The carrots keep their shape and have a texture like grated coconut -- much nicer than I expected. I think it should be called Mock Marmalade. I own two other jam cookbooks that I really love (Jam On and The Blue Chair Jam Cookbook), but this book has some unique jams and flavor blends not found in the others. For me, recipe books are for browsing and finding new ideas. This is a great book for finding jam ideas when a new fruit is on. But I really like it for finding flavor combinations that I use for other things besides jam, too. For example, the Melon and Raspberry with Citrus Zest Jam inspired a melon raspberry sorbet. The pictures are beautiful, but clustered in a couple spots in the book instead of with the recipes. This allows them to use glossy paper for the pictures. I had some much fun with my jam this summer that I was inspired to invest in a Mauviel copper jam pan.

7 people found this helpful

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Luv2shopns

What to say?

Reviewed in the United States on April 5, 2016

Verified Purchase

I could not decide whether to give this cookbook 3 stars or 4. Clearly, the author has made many incredible jams and is generous enough to provide us with the recipes. However, because she lists very specific varietals of fruits, it makes these recipes seem far more complicated in terms of finding the ingredients. Yes, you can make your own substitutions but then it makes one feel as though you wont get the same results. Also, because she uses a recipe of apple jelly as pectin, you have to make 1 recipe before you even begin this book. Of course, that can be done with planning and once you have the apply jelly you will be fine the rest of the year. But it is an additional step when one is just ready to dive in and try a recipe. There are few pictures. And in a cookbook, even if it is just jam, pictures makes a recipe more enticing. I am really not so sure I will use this cookbook very much. I do appreciate the author's willingness to share her gift, but in terms of it being for the practical home jammer, I would say, look for this in a library first and see if you like it. If you are super creative and have lots of time to shop for the perfect variety of fruit perhaps you will be in love with this book. I am on the fence about how much I actually like it but I will keep it but am also glad I purchased it used.

5 people found this helpful

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Amazon Customer

Lots of recipes.

Reviewed in the United Kingdom on July 5, 2023

Verified Purchase

Plenty of new and interesting recipes.

KEVIN WANG

good product

Reviewed in Canada on January 8, 2023

Verified Purchase

reasonable

PROF RICCARDO AUDISIO

un libretto da conoscere e tenere in libreria

Reviewed in Italy on June 24, 2022

Verified Purchase

Molto interessante e creativo - fonte di ispirazione per la commistione di sapori ed aromi (la marmellata di albicocche ha una marcia in più se la prepari con una bacca di vaniglia, una grattatina di zenzero e scaglie di mandorle).
Detto questo io non sono mai riuscito ad ottenere una marmellat sufficientemente densa col metodo della Ferber. Tuttavia questa non è una ragione sufficiente per non consultare il libretto e non provarci un'altra volta. Magari è quella giusta...

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Mark

One technique, lots of pages.

Reviewed in Canada on December 27, 2019

Verified Purchase

I’ve found this book a mixed experience.

On the positive:
- there are a number of interesting recipes and flavour combinations
- a number of unusual fruits and products are covered
- the photography of the finished versions is great and (when there’s a picture) gives you a good sense of what you’re going for.

On the not-so-positive:
- there is essentially one base recipe which is transposed to each new set of ingredients
- in cases where there is a special treatment for a fruit, it’s described at the first mention of the product and you’ll need to hunt for it if you’re on a different recipe
- for my taste the ratios in these recipes are quite sweet and tend to overshadow the fruit; while you can dial it back a bit, there’s inevitably some trial and error
- the recommended temperature to cook any of the preserves is high and, I find, makes a fairly stiff final jelly

Christine Ferber is very well known - this seems one of the few of her books available in English. Her basic method is interesting, and she has a macerating step that does seem useful. However, there’s very little extra description or deeper technique in the texts it seems more like a recipe index for how to deal with a range of ingredients according to one preserving method. If you really are interested in preserves from Alsace, and don’t mind some trial and error to get results that work best for you, this would be a useful guide.

4 people found this helpful

S. Mckenzie

Inspired jam-making!

Reviewed in Canada on August 5, 2020

Verified Purchase

"Mes Confitures" is a delight that belongs on the book shelf of anyone who loves making home preserves, especially jams and jellies. The recipes are simple enough (though disconcerting, as Ferber doesn't seem to believe in water baths for the finished product) but the flavour combinations are creative and unusual. I plan on making several of her jams. But more important than her imaginative pairings, I found her book to be very inspiring. My first venture into Ferber's world of jam-making was to substitute sour cherries for the recommended raspberries in her recipe for raspberry and chocolate jam. I also used Pomona pectin, because cherries have much less natural pectin than raspberries. I also cut the amount of sugar by half. The result is a stunningly simple, stunningly decadent jam that I will be more than proud to share with friends, and possibly even complete strangers. The book is an indulgence -- for basic know-how, the Ball Book of Canning and Preserving is a better source, but for experienced home jam-makers it is an indulgence well worth the price.

One person found this helpful

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