Got a fab recipe for Christmas this week – for gifts, to scoff yourself, whatever takes your fancy – delish!
Bit like mincemeat, but without the suet – and can be enjoyed in a whole range of different ways – on scones, over ice-cream, Christmas tart (spoon into blind-baked cases) or spooned straight from the jar *guilty look* What? What???
Anyhoo – It’s also going to provide the opportunity to illustrate creativity, because the preserve I ended up with was not the one I intended to make, but is still absolutely delicious.
This recipe began life in the kitchen of Mme Christine Ferber, the undisputed QUEEN of preserves. She lives in Niedermorschwihr, the little Alsacian village of the borderlands with Germany and is the go-to woman for the likes of Paul Bocuse, Alain Ducasse, Pierre Herme and anyone else who demands nothing but the best. Her preserves are made from local, seasonal produce and she presides over every batch. Never working with more than 4kg of fruit at a time, she marries flavours and textures beautifully, and has created over 800 flavour combinations.
So I found this recipe on a French magazine website almost a year ago and have been dying to make it all year. When I managed to snag the last 4 quince at the local farm shop, I thought I was all set, but the further I got into the recipe, the more I found out that I lacked some of the ingredients, so I just had to improvise like a BOSS. Now don’t start flapping about not having quince, because I didn’t have enough either – so I improvised with apples. Then I couldn’t find any dried pears, so I used dried pineapple instead. And so it went on.
So what I have for you here, and in the picture above, is the recipe I made, rather than the recipe I followed. It makes about 8-9 jars – plenty for gifts and a couple to keep. For anyone who is interested, the original Christine Ferber recipe is here.
2 kg of fresh quince or Bramley apples or a mixture of both
2 litres of water
1 kg granulated sugar
200 g dried pineapple
200g dried figs
100 g dried prunes
200g dried apricots
100g raisins 
50 g candied lemon peel, cut into thin strips
50 g candied orange peel cut into thin strips
50 g dried cranberries
zest and juice of 1 orange
zest and juice of 1 lemon
150g walnuts pieces
150g whole blanched almonds, roughly chopped
1 tsp ground cinnamon
1/2 tsp ground cardamom
1/2 ground star anise
- Wipe the quince/apples with a cloth and rinse in cold water.
- Cut into quarters and place in a preserving pan and cover with 2 liters of water.
- Bring the pan to a boil, turn the heat down and let it simmer gently for one hour, stirring occasionally.
- Strain the juice through a colander and then strain it again through a piece of muslin to clear it of most of the pulp.
- Discard the fruit pulp.
- Measure out 1300ml of the hot liquid and pour over the dried pineapple. Leave it to soak for 3-4 hours. You can leave it longer – overnight if you like, but I was in the mood to make this jam NOW! Today! 😉
- Wash your jars and lids and put into the oven on a baking tray at 100°C, 80°C Fan. Always err on the side of caution and have more jars than you think you’ll need.
- Cut the figs, prunes and apricots into strips 3mm wide. NB DO NOT get the ‘ready to eat’ dried fruit – it’ll just break down into a mush. Make sure you get the old-fashioned ‘tough’ dried fruit.
- Slit the dates and remove pits. Slice into 3mm strips
- Pour the apple liquid and the pineapple into a preserving pan with the sugar, figs, dates, prunes, apricots, raisins, lemon and orange peel, cranberries, lemon zest and juice, orange zest and juice, and the spices.
- Bring the mixture to a boil, stirring constantly.
- Skim any scum from the surface.
- Keep cooking on high heat for five to ten minutes, stirring constantly.
- Skim again if necessary.
- When the temperature reaches 100°C, add the walnuts and almonds.
- Bring the mixture to 104°C and test that the setting point has been reached by spooning a little of the syrup onto a cold plate and placing in the freezer for 2 minutes. Remove the pan from the heat while you check. If the surface if the jelly wrinkles when you push your finger through it, then setting point has been reached. NB This is really just to double-check – if it reaches 104°C, you’re fine. This is not a solid-set jam, it’s more ‘fruit suspended in spiced apple jelly’.
- Ladle into the warm jars and seal whilst hot.
- Wipe jars and label when cooled.
 I used Sainsbury’s snack raisins, which is a mixture of golden, flame, crimson and green raisins. Beautiful!