NOTE: In the case of this raspberry jam, if the raspberries are perfectly ripe they will not need the addition of pectin WORKING WITH THE QUEEN OF JAM MAKING ANOTHER FAVORITE JAMMAKING MEMORY is of working on a project in Alsace with the French pastry chef Christine Ferber when I was competing in the finals of the Meilleurs Ouvriers de France (MOF) competition Christine is the absolute queen of jam making She makes close to 300,000 jars of handmade jam a year, following artisan methods and using the best fruit Her pâtisserie is in Niedermorschwihr, a very small and charming fifteenth-century village nestled in the Alsatian vineyards People from all over the world come to this full-blown pastry shop for Christine’s wonderful jams Christine’s success did not come easily When she was young she had great difficulty making a name for herself as a pastry person, because at that time women were not accepted in professional kitchens After her apprenticeship and a number of jobs in several pastry shops, she returned to work with her father at their family pâtisserie There she gradually developed a passion for jam making, but Monsieur Ferber, a very tough man who ran his operation with an iron fist, insisted that “pastry chefs don’t make ...WORKING WITH THE QUEEN OF JAM MAKING ANOTHER FAVORITE JAMMAKING MEMORY is of working on a project in Alsace with the French pastry chef Christine Ferber when I was competing in the finals of the Meilleurs Ouvriers de... the Meilleurs Ouvriers de France (MOF) competition Christine is the absolute queen of jam making She makes close to 300,000 jars of handmade jam a year, following artisan methods and using the best fruit Her... for herself as a pastry person, because at that time women were not accepted in professional kitchens After her apprenticeship and a number of jobs in several pastry shops, she returned to work with her father at