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Let’s Make Christmas Jam!
In Alsace, the heart of French Christmas, no holiday table is complete without a jar of confiture de Noël. For this festive edition of L’Atelier de Confiture, I’m bringing that tradition to Austin with a sunny citrus jam inspired by the recipe of Christophe Felder, the celebrated Alsatian pastry chef. Think glossy oranges, bright clementines and a whisper of lemon, simmered with warm winter spices until the whole kitchen smells like Christmas morning.
Join me for a hands-on session where we’ll cook it all down in beautiful copper pans from Sertodo Copper. You’ll learn the real secrets behind great homemade jam: how to prepare citrus so it’s tender and never bitter, how sugar and the fruit’s own pectin work together, and how to read the temperature for that perfect, spoonable set (not syrup, not concrete).
No experience needed, just a love of good food and a little holiday cheer while things simmer.
Then we’ll make it festive! Together we’ll decorate the jars with ribbons, fabric tops and handwritten labels, so they’re ready to go straight under the tree.
Every guest leaves with 2 jars of their own Confiture de Noël, one to keep and one to gift (or, honestly, both for yourself. I won’t judge, c’est Noël).
Let’s Make Christmas Jam!
In Alsace, the heart of French Christmas, no holiday table is complete without a jar of confiture de Noël. For this festive edition of L’Atelier de Confiture, I’m bringing that tradition to Austin with a sunny citrus jam inspired by the recipe of Christophe Felder, the celebrated Alsatian pastry chef. Think glossy oranges, bright clementines and a whisper of lemon, simmered with warm winter spices until the whole kitchen smells like Christmas morning.
Join me for a hands-on session where we’ll cook it all down in beautiful copper pans from Sertodo Copper. You’ll learn the real secrets behind great homemade jam: how to prepare citrus so it’s tender and never bitter, how sugar and the fruit’s own pectin work together, and how to read the temperature for that perfect, spoonable set (not syrup, not concrete).
No experience needed, just a love of good food and a little holiday cheer while things simmer.
Then we’ll make it festive! Together we’ll decorate the jars with ribbons, fabric tops and handwritten labels, so they’re ready to go straight under the tree.
Every guest leaves with 2 jars of their own Confiture de Noël, one to keep and one to gift (or, honestly, both for yourself. I won’t judge, c’est Noël).