Comme la rosée des matins d’été – Confiture de concombre à la vanille
[Not unlike summer morning dew - Cucumber and vanilla jam]
I walked in mud and bought some vintage tupperwares at a vide-grenier. I saw waves bigger than life. I felt them too. And heard the music they make as they crash into the sand.
I painted feathers onto a white porcelain plate. And abstract watercolours too.
And really, there is no feeling that matches creating something with your hands.
I admired raindrops on leaves. Not unlike jewels. Not unlike summer mornings dew.
I made brioche, two loaves of it. One of the quick kind, the other of the twenty-four-hour-slow kind. Both were eaten with cucumber and vanilla jam, generously spread – or perhaps, more accurately: dolloped.
And I remembered how much I love to make jams. Even more so when it takes barely five minutes. The secret is called Confisuc and although I know how to live without it, I must admit it makes things easier.
Grated cucumbers marinated with pectin sugar and more vanilla than you’d think necessary for a couple of hours. On the stove for five minutes. In the fridge for an hour.
And breakfast is served.
Confiture de concombre à la vanille
Adapted from Elle à table n°51
This recipe is seriously easy. “Deux temps, trois mouvements”, as we say in French.
It made me dig through the books at my parents home, looking for the one book you should have if you love jams: Christine Ferber’s Confitures.
And I’ve been reading it. A lot. So expect some breakfast treat around here!
This jam tastes like vanilla with the subtle freshness of cucumber. You should try it, it’s pretty amazing.
Confiture de concombre à la vanille
makes one pot
250g peeled and grated cucumber (from 2 medium cucumbers)
175g jam sugar
seeds from one vanilla pod
Place all the ingredients in a medium pan and stir well. Marinate for two hours.
Over high heat, bring to the boil and simmer for 5 minutes or until the jam coats the back of a cold metal spoon. Transfer to a clean jar, close the lid and allow the jam to cool upside-down.
Chill and keep in the fridge.
Anne's Kitchen
May 24, 2012
Wow, that sounds super interesting! Love the idea! Et je viens juste de lire le Tweet de Griottes qui dit que tu vas publier un livre?! Wow, congrats, that’s amazing! Well done girl!
miuccia
May 24, 2012
I never heard about confiture de concombre. It sounds delicious. thanks so much for sharing.
chriesi
May 24, 2012
Love it!
argone
May 24, 2012
C’est intriguant comme recette, j’essaierais bien !! merci
christelle is flabbergasting
May 24, 2012
Je me demande ce que ça goûte !? Ça m’intrigue, je vais devoir essayer (étalé sur une tranche de ta brioche 5 minutes !) Et sinon, comment va minicookbook? ;)
Emma-zucchero e zenzero
May 24, 2012
I want it! :)
Zita @ Zizi's Adventures
May 24, 2012
I love this combination: cucumber and vanilla! How great! I know what pektin & what sugar is. But you can’t buy it in Hungary. Individually how many grams of sugar & pektin would you use?
Hi Zita, I would try: 170g sugar, 4g pectin NH, and 2g citric acid. xx
Magda
May 24, 2012
Cucumber and vanilla. I must try this. Thanks, Fanny!
b.wak
May 24, 2012
Bon je n’ai toujours pas fait les scones… Du coup, je me dis que je pourrais faire une pierre deux coups en deux temps trois mouvements… mouhhaha
Non sérieux, j’aime énormément l’idée. Il faut vraiment que j’essaye. I’m curious!!
Aaaah encore et toujours nos bonnes expressions adorées! Merci pour ce commentaire qui m’a mis du baume au coeur. Et peut être même du chaume au beurre. x
Cindy
May 25, 2012
Just added it to my do-to list for next week! :)
Lucia
May 28, 2012
Cucumber and vanilla. A to-try marriage.
Aïda
May 28, 2012
Yummi! (et c’est pas ironique en plus!)
Julia
May 31, 2012
This sounds totally interesting! I will give it a try!
Like a day at the beach – Cucumber melon jam « nadel&gabel
Jun 20, 2012
[...] adapted with some major modifications from Fannys recipe [...]
Ana y Blanca
Jun 30, 2012
Delicioso! Os invitamos a conocer nuestro blog http://juegodesabores.blogspot.com.es/
Janice
Aug 17, 2012
Love this idea, so original.
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Aug 20, 2012
[...] champagne was a must, then the idea developed into individual cupcakes and finally I found this, a recipe for cucumber [...]
Choclette
Aug 20, 2012
Who would have thought of cucumber jam, but you have made it look so beautiful, I now find it immensely appealing and want to make some right away.
Toni
Oct 08, 2012
Must be an acquired taste. I made this and while it’s beautiful to look at, and didn’t care for the taste.
Josje
Feb 13, 2013
It tasted lovely. Great combination with goat’s cheese and walnuts…
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