L'Alsacienne from Mes Confitures: The Jams and Jellies of Christine Ferber by Christine Ferber

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Refrigerate overnight.

  • Bloominanglophile on October 21, 2013

    I made this jam two years ago, and thought it had good flavor. As with her other recipes I have tried, I have a hard time bringing my jam up to 221F--it takes too long and starts to burn and the resulting set is too firm. I am assuming this is because I am over 6000ft in altitude. I would use the cold plate test instead to help gauge when the jam is done.

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