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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 4.5 out of 5 stars 223 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.

Previous page
  1. Print length
    287 pages
  2. Language
    English
  3. Publisher
    Michigan State University Press
  4. Publication date
    September 1, 2002
  5. Dimensions
    8 x 1.2 x 8 inches
  6. ISBN-10
    0870136291
  7. ISBN-13
    978-0870136290
  8. See all details
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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 1.2 x 8 inches
  • Customer Reviews:
    4.5 4.5 out of 5 stars 223 ratings

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Christine Ferber

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Customer reviews

4.5 out of 5 stars
4.5 out of 5
223 global ratings
The Confiture (Jam) maker to follow.
5 Stars
The Confiture (Jam) maker to follow.
Absolute gem. She makes confiture for Pierre Hermé and I think that is all what needs to be said. However when looking at her French published revenues sugar is less so be free to cut up to 40-50% sugar for even more fresh and fruit taste .. just made strawberries and they are so aromatic and not sweet .. namely acidity comes through and makes taste sublime.
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Top reviews from the United States

S. San Martin
5.0 out of 5 stars Unusual technique for flavor development
Reviewed in the United States on February 25, 2024
Verified Purchase
I have a lot of jam-making recipes and specialist publications on canning and preserving. But none of them using the special light-cooking-macerating-light recooking technique used for nearly every recipe in the book. If you are interested in the light cooking in two stages procedure to preserve the fresh taste of produce used in your jams and jellies, get this book. There are also numerous recipes for unusual flavor-combinations to try. I am a fan of red currants, which are hard to find recipes for. Plenty of options here for red currant lovers. Even one for gooseberry. I love this book because the technique expansion and inclusion of oddball fruits interests me greatly.
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Sekhmet2
5.0 out of 5 stars 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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Holly A.
5.0 out of 5 stars 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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Loves to Read
5.0 out of 5 stars Unbelievable goodness!
Reviewed in the United States on October 25, 2008
Verified Purchase
While on a recent trip to France, my first, I became infatuated with the jams and preserves they served for breakfast. I am a fairly experienced canner but had stopped doing any preserving except for freezer jam. Everything else seemed ordinary and things I could buy. I came home from the trip, immediately started searching for a really good book on jams, and found this one. This might have been a mistake. Since my book arrived I have made about 15 different kinds and I'm not finished yet. I have begun asking friends for sources for quince, elderberries, green tomatoes. I have raided the wine cellar in search of zinfandel and pinot noir. My pantry shelves have been taken over by little jars of the most delicious concoctions ever. I spend my days searching for jars at the thrift stores and labels at kitchen stores. At night I dream of combinations. It has become a sickness. The good thing is that people love to see me coming with my little jars. Toast is a delicious treat now, and I have forgotten about freezer jam.

This book, as others have written, is not for beginners. That being said, there is no reason why your first jam should not be from this book. First, read about how to make jam from a more basic book. Jam making is very simple, it is the recipes that turn it from supermarket to sublime. Try one of the basics like Blueberry with Lemon or Raspberry with Lemon. She does not use pectin so the flavor is more pure and the jams use less sugar. I'm so glad to have found this lovely little book.
42 people found this helpful
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Jadepearl
4.0 out of 5 stars Deceptively Simple
Reviewed in the United States on July 29, 2004
Verified Purchase
The recipes are very simple. Usually requiring a few steps for small batch jams and preserves. However, it is not for the inexperienced unless they have good back-up books like _Blue Ribbon Preserves_ which explains clearly how to sterilize and prepare jars and focus on a more scientific approach to preserves.

Ferber provides flavor inspirations and deceptively simple approach. However, there is no explanation in the book for pectin substitution. She relies on either the natural pectin found in the fruit or uses green apple jelly as a pectin base which means you get to make alot of green apple jelly adding a whole set of steps to the jam/jelly process. The book does not explain which fruits have enough natural pectin to set and what level of set.

If you know what it means to skim the juices already then the simple instructions are enough to work with but if you have no "feel" or previous knowledge of preserves making than the instructions seem skimpy. This is NOT a teaching volume it is an inspirational volume for the experienced preserves person.

The important thing though is that the flavors are fabulous. Just be sure to read the instructions first and research carefully your subsititutions and also your preserve process or else the simple instructions become too simple.

Recommended for the collection.
128 people found this helpful
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Top reviews from other countries

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Amazon Customer
5.0 out of 5 stars Lots of recipes.
Reviewed in the United Kingdom on July 5, 2023
Verified Purchase
Plenty of new and interesting recipes.
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S. Mckenzie
5.0 out of 5 stars 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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Marta
4.0 out of 5 stars Pra quem mora fora do Brasil
Reviewed in Brazil on February 8, 2018
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As frutas usadas são difíceis/impossíveis de encontrar ou caras demais para comprar em quantidade. Livro lindo, capa dura, boas explicações. Senti falta de mais fotos.
One person found this helpful
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Angel
5.0 out of 5 stars Go for it!
Reviewed in India on July 29, 2019
Verified Purchase
A classic!
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silvia
5.0 out of 5 stars Indispensabile.
Reviewed in Italy on September 6, 2018
Verified Purchase
Ho acquistato questo libro per avere una guida e tanti consigli utili che mi avrebbero aiutato a produrre la mia prima marmellata, ed è stato impossibile rimanere delusi. Nel libro si possono trovare delle ricette precise nella spiegazione della preparazione, che lasciano spazio alla fantasia quando si parla di unione di sapori; Posso solo dire che nonostante fosse la prima volta che preparavo la "mia" marmellata, il risultato è stato senza dubbio soddisfacente. L'unico problema riscontrato è stato quello della lingua in cui è scritto che faccio fatica a comprendere, ma con un buon traduttore non ci sono limiti alla creatività.
One person found this helpful
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