Très bonne ta confiture de fraise!High praise indeed, so thank you to my dear friend Alexandra. However, when you are surrounded by such an abundance of fresh fruit and produce it would be an absolute travesty not to make the most of it and indulge in a little jam making which calls for more than the standard size of cooking pot!
I say a little jam making: strawberry and black cherry jams plus three litres of elderflower cordial in the bag, with plums, apricots and greengages coming up in a few months Oh, and that’s before we even start to discuss the pâtés and chutneys again.
So why so busy with all this? Well, it just seems to be as much a way of life down here as anything, etched into the culture in much the same way as the other stereotypes from France like Petanque and Pastis in Marseilles or Café Culture in Paris. Our little corner of the Tarn et Garonne on the edge of Gascony and the Gers, feels very much like the beating heart of France when it comes to gastronomy. I know many others like to stake that claim but there really is a culinary vein that runs throughout.
Of course there is one other reason for all these preserves: they are much appreciated by guests here at our Chambre d’Hôtes and Gîtes at Le Farat (www.lefarat.com), which means so long as we keep receiving the compliments then the jam factory will remain fully operational!