Results tagged jam-making from David Lebovitz

Les Jars

jars

I hope for your sake that you’re nothing like me. If you are, you’ve probably saved every single glass jar that’s ever crossed your path. (Don’t even get me started on reusable plastic containers, which merit a whole separate post.) Once something lands in my apartment, it’s there for the duration. Someone once attempted to give me a smackdown for advising my favorite people in the world, my readers, to cover their cookie dough in plastic wrap.

But little did she know that I’ve been using the same sheets of plastic wrap, and plastic bags, since my arrival in Paris many years ago, which I rinse and dry methodically. Believe me, if a plastic bag or jar ever exits my threshold, it’s destined for only one place, and that’s the Smithsonian.

jar collection

I have two areas in my apartment specifically dedicated to the preservation of glass jars. One is for jars I use for jams and jellies, and the other is for jars I’ve used for pickles, kimchi, and other things that are stinky. And nary the two shall meet: we all, somehow, have learned to co-exist in my tiny garret.

Continue Reading Les Jars…

Apricot Jam

apricots.jpg

A lot of out-of-towners who visit France are always surprised to wake up in the morning and find themselves with a few pieces of baguette or a single croissant for breakfast. Those are in contrast to our breakfasts, which can be groaning-board sized, featuring some—or in more extreme cases, all of the following: eggs, sausages, pancakes, bacon, oatmeal, cereal, toast, orange juice, and waffles.

cafe au lait

Tartines are the popular breakfast in France, a word which comes from the verb tartiner—”to spread”. So along with the basket of bread offered, there’ll be lots of butter (which is one of the few times you’ll see most French people spreading that on their bread) and generally some sort of confiture in a pot alongside.

jam

Instead of deciding between fluffy cheese-and-spinach stuffed omelettes with a side of smoked bacon strips, a New York bagel piled with cream cheese, lox, capers, and thinly-sliced red onions, char-broiled steak with three fried eggs and golden hash browns, a big stack of hot bluberry flapjacks flowing with maple syrup and dripping with melted butter, spicy huevos rancheros, or a mound of crisp-fried corned beef hash (hmmm…can someone remind me why I threw away that return ticket?) the choice in the morning here boils down to which flavor of jam to offer.

Continue Reading Apricot Jam…