THE NIBBLE BLOG: Products, Recipes & Trends In Specialty Foods
Also visit our main website, TheNibble.com.

Archive for Jam-Peanut Butter

PRODUCT: Christine Ferber Jam

Connoisseurs worldwide prize the exquisite jams of Christine Ferber, who is called the “queen of confitures”* by strangers and “the jam fairy” by her friends. The jams are served in such posh places as the Connaught in London, the Crillon and George V in Paris and the Four Seasons in Hong Kong.

Mlle Ferber makes jam in the Alsace region of France, in her ancestral village of Niedermorschwihr. There, her family has a food shop, Au Relais des Trois Epis,† which sells bread, house-made cakes and confections, household products, newspapers and fresh vegetables. Her father opened the business in 1959.

But behind the shop is a commercial kitchen where the jam magic happens: After attending culinary school in Paris, Mlle Ferber decided to focus on jam. Her father was doubted the demand, but today she sells some $2.6 million of jam annually. The company make almost 120,000 pots of jam a year, and each is filled by hand.

 

Seasonal special: rhubarb jam. Photo courtesy Oriol Balaguer.

 

Mlle Ferber uses seasonal fruit from small local growers, cooking it in small batches to create her gourmet artisan jams and jellies. She prides herself in hand-picking the freshest ingredients and truly, truly, cooking the jam with love.

The jams are not easy to come by. You can order them online from OriolBalaguer.com.

A perfect Father’s Day gift for a jam-loving dad who appreciates the best, a new shipment of Christine Ferber Jams is arriving on these shores just in time to celebrate. Even at $20 a jar it will sell out quickly, so don’t dally. The jam is available for pre-order now, with delivery after June 10th.

CHRISTINE FERBER JAM FLAVORS

One thing Dad may never have had: rhubarb jam. Mlle Ferber has created two varieties of rhubarb jam, hand-selected from spring rhubarb in Alsace, France and sweetened with sugar, simple and fresh:

  • Rhubarbe d’Alsace
  • Rhubarbe d’Alsace et Vanille
  •  
    Other flavores include Griottes Alsace (morello cherries, one of Mlle Ferber’s personal favorites), Confiture Pour Madame (cherries and rose petals, Eglantines d’Alsace et Oranges Maltaises (maltese oranges and wild rose petals), Forêt-Noire (black cherries, kirsch), Fraises d’Alsace (Alsatian strawberry), Gelée de Pamplemousses Jaunes (grapefruit), Mangues (mango), Marmelade d’Oranges Ameres (bitter orange), Oranges Maltaises (Maltese orange), Oranges Sanguine (blood orange) and Quetsches d’Alsace (Damson plum).

    For a memorable jam experience, get some jars for yourself, too!

    DO YOU KNOW YOUR JAM?

    What’s the difference between jam, jelly, marmalade, preserves and other sweet spreads? Check out all the different types of jam in our Jam & Jelly Glossary.
     
    *Confiture (cawn-fee-TEER) is the French word for jam.

    †As close as we can translate this, it’s The Inn of Three Ears of Corn.

      

    Comments off

    TIP OF THE DAY: Ways To Use Jelly

    Use jelly as a cake filling, or melt and drizzle
    it over an unfrosted cake. Photo courtesy
    HarlequinCandy.Blogspot.com.

     

    Beyond breakfast, look to jelly, jam and other fruit spreads for recipes and entertaining. They can be paired with just about anything to add a bright, sweet kick.

    Chef Mark Dowling of LearntoCook.com has tutorials, recipes and tips to teach the basics to home cooks and families, including how to tailor each flavor of fruit spread to specific recipes and occasions. Here are some of his suggestions:

    Jelly

    Jelly combines fruit juice, sugar, pectin (a thickening agent) and acid into a clear spread that will hold its shape, even out of the jar. Jelly has a translucent color.

     
    Pair jelly with cake. Adding jelly to a slightly sweet, pound cake or angel food cake contributes color and flavor. Heat the jelly to melt it, before drizzling it on top of your favorite dessert.

    Jam

    Jam is a thicker mixture than jelly and is made with chopped or crushed fruit, as well as pectin and sugar. Despite the soft chunks of fruit, jam will spread easily.

    Pair jam with bread, toast and scones. Either bake jam into your favorite scone or muffin recipe by adding a 1/2 cup of jam, or serve it on top with clotted cream.

     

    Marmalade

    Marmalade is most often a citrus spread that uses the peel and pulp of the fruit; sugar is added but marmalade does not contain pectin. It is cooked for a long time, and when finished, displays the different parts and textures in a clear suspension.

    Pair marmalade with salads and proteins. Vinaigrettes sweetened with a bit of marmalade are delicious atop side salads of bitter greens, such as arugula and kale. Marmalade is also excellent in a marinade or to glaze chicken.

    Fruit Butter

    Fruit butter is made by slow-cooking a mix of fruit and sugar until it is opaque, smooth and spreadable, with rich fruit flavor.

    Pair fruit butter with your favorite cheese. Enjoy fruit butter on top of tangy brie cheese, wrapped and baked in puff pastry or on crostini with creamy goat cheese.

     

    Smucker’s Naturals, tasty new fruit spreads. Photo by Elvira Kalviste | THE NIBBLE.

     
    What a perfect segue into …

    SMUCKER’S NATURAL FRUIT SPREADS

    The famed maker of preserves has launched a new line of fruit spreads, called Smucker’s Natural. We enjoyed all four flavors: Concord Grape, Orange Marmalade, Red Raspberry and Strawberry.

    And as now have four open jars in the fridge, we’re going to implement Chef Dowling’s suggestions, above.

     

    CHECK OUT THE DIFFERENT TYPES OF JELLY & JAM IN OUR GLOSSARY.

      

    Comments off

    TOP PICK OF THE WEEK: Planter’s NUT-rition Peanut Butter

    Cinnamon Raisin PB, a real treat. Photo by
    Elvira Kalviste | THE NIBBLE.

     

    Peanut butter is a nutritious food: It was invented by a physician to provide protein for people who could not chew meat (see the history of peanut butter).

    While delicious flavored peanut butter has been produced by artisan manufacturers for more than a decade, Planters is the first national producer to take on mix-ins.

    Three NUT-rition flavors have inclusions that create a delightful texture as well as added flavor—we’d classify them as “gourmet” PB:

  • Banana Granola Nut Peanut Butter: We could use more banana flavor, but it’s perfect for a PB sandwich with sliced bananas.
  • Berry Nut Peanut Butter: Chewy bits of dried cranberry add texture and flavor.
  • Cinnamon Raisin Granola Nut Peanut Butter: Perhaps our favorite.
  • Cherry Chocolate Peanut Butter is “coming soon.”
  •  

    The flavored peanut butters are available at grocers nationwide. Read the full review.
     
    FIND MORE OF OUR PEANUT BUTTER BRANDS & RECIPES.

      

    Comments off

    TIP OF THE DAY: Trail Mix Peanut Butter Sandwich

    We love this nut-tricious snack idea: An open-face peanut butter sandwich topped with trail mix. Use whole wheat toast: whole wheat for extra nutrition and toast for extra crunchiness. Cut into squares for easier snacking. Our beverage of choice: a glass of nonfat milk.

    Open face sandwich on whole wheat toast, a layer of smooth peanut butter and a layer of trail mix.

    The recipe concept comes from Lee Zalben, proprietor of the restaurant Peanut Butter & Co. in New York City. He’s developed a different PB sandwich recipe for every day of the year—and for more than one year. You can see all of his creative of ideas online at the Nutropolitan Museum Of Art.

    MAKE YOUR OWN TRAIL MIX

    You don’t need ready-made trail mix: Make your own using the nuts, seeds, raisins and other dried fruits you already have”

     

    Top a slice of whole wheat toast with peanut butter and trail mix.Photo by Andrea Hernandez | Peanut Butter & Co.

  • Candy: carob chips, chocolate chips/chunks, crystallized ginger, mini marshmallows, M&M’s, Reese’s Pieces
  • Cereal: Chex, granola, Grape Nuts, rolled oats
  • Dried fruits: apples, apricots, banana chips, blueberries, candied orange peel (gourmet!), cherries (our favorite!), coconut, cranberries, dates, figs, raisins
  • Nuts (chop big nuts into large chunks)
  • Savory freeze dried edamame or veggie chips, roasted chickpeas, soy beans or soy nuts, wasabi peas
  • Seeds: pepitas (pumpkin seeds), sunflower seeds
  • Miscellaneous: baked soybeans, crushed pretzels
  •  
    One of our favorite combinations: dates, dried cherries, figs, pistachio nuts.

    After you’ve made trail mix, use it on everything from cereal toppers to ice cream, pudding and yogurt garnishes to baked goods ingredients (mix into brownie, cake and cookie batter).

    Do you have a signature trail mix ingredient or favorite combination? Pleas share!

      

    Comments off

    TIP OF THE DAY: Single Malt Marmalade, Jam With Spirits

    We recently received a gift shipment of jams from Blake Hill Preserves of Grafton, Vermont, artisanal producers of chutneys, jams and marmalades.

    The fruits are sourced from local farms in season, when they’re perfectly ripe. Every batch is prepared by hand in a Vermont cottage kitchen.

    The four jars we received were equally delicious. The company focuses on combinations of flavors: Blackberry & Rhubarb, Blueberries & Summer Plum, Raspberry & Hibiscus Strawberry & Rhubarb. The line is certified kosher by OU.

    The jams are cooked slowly in traditional French copper preserving pans to concentrate the fruit flavors. Raw cane sugar is used as a sweetener; no commercial pectin or other additives are used.

    It takes eight to nine ounces of raw fruit to make every 10 ounce jar of jam or preserves. Compare that to large commercial brands, which can be 70% sugar.

     

    Raspberry jam is enhanced with hibiscus, creating a special flavor combination. Photo by Elvira Kalviste | THE NIBBLE.

    MARMALADE WITH SPIRIT

    Blake Hill Preserves also makes what they call “Top Shelf Marmalades,” which add a splash of premium spirits:

  • Lemon Lime Marmalade & Aged 100% Agave Tequila
  • Orange Marmalade & 10 Year Single Malt Whisky
  •  
    While you can certainly enjoy spiked marmalade on your morning toast, they (as with all jams) can be used as a glaze for grilled fish and meats, as a cheese condiment or an ice cream/sorbet topping.

    You can purchase the spirited and alcohol-free jams directly from Blake Hill Preserves. But you can also make your own.

     

    Grab the Johnny Walker and perk up your
    marmalade. Photo by Elvira Kalviste | THE
    NIBBLE.

     

    AN EASY WAY TO MAKE YOUR OWN SPIKED JAM
    OR MARMALADE

    There are two ways to do this: easier and easy. Start with already-made jam or marmalade, unless you’re up to the challenge of making it from scratch.

    Be sure to use good ingredients: quality jam/marmalade/preserves and quality Scotch, Tequila or other spirit.

    The Easier Way

  • Pour one tablespoon of liquor into the marmalade jar and stir to combine thoroughly. Cap, refrigerate and allow the flavors to infuse for a week.
  • Taste and add more liquor if you like. Let the flavors infuse for another week.
  •  
    The Easy Way

  • Empty the jam into a sauce pan and add the liquor. Stir over low heat for a few minutes.
  • Taste and add more liquor if you like. Return contents to the jar or serve in a dish.
  •  

    JAM, PRESERVES, MARMALADE: WHAT’S THE DIFFERENCE?

    Jam, jelly, marmalade and preserves are popular types of fruit spreads, which also include chutney, curd and fruit butter.

    Check out how they differ from each other in our Jam Glossary.

      

    Comments off



    © Copyright 2005-2017 Lifestyle Direct, Inc. All rights reserved. All images are copyrighted to their respective owners.