This jam was prepared by Martine Boyer à
Ispagnac (Lozère) from fruits that she harvest in her farm's orchards
according to traditional method (steeping of the fruits in the sugar for 24
hours, cooking of the jam by small quantities (7 to 9 kilograms at a time) in
several step of 7 to 10 minutes). Traditional cooking fully brings out fruits'
flavors. You will appreciate...
Preserving : keep in a cool environment after opening.