August 20, 2007

Summer French Kitchen Confiture

too hot to cook inside the galley

the Cooking School Kitchen too clean to mess up

so outside to my "petit robinson" kitchen by the barge

to splatter sticky red syrup of

framboise & peche de vigne

harvested from

potager & verger

and make four jeweled pots of


sweet French summers in a jar

for the Keeping Kitchen at Camont

inside & outside kitchens at Camont


Jane said...

That looks fab! Do you can it or refridge it. I've been doing canning for the past few weeks with the fruits of the season.


Diva said...

I borrowed some figs from my neighbors tree!

bursting black figs, preserved them like I did the green ones.

Will taste in the am for breakfast!