Lydie Colin starts with mainly organic fruit grown in her own gardens and various plots on the Ile de Re, which is on France’s west coast south of Bordeaux. The fruit is slowly simmered and reduced in individual 10 litre batches in copper basins. She uses an incredible 70-90 grams of fruit per 100gm and just 10-30% sugar and pectins etc. Most commercial jams are 40-60% fruit if you’re lucky, and full of sugar. If you like cute websites, hers is a delight – visit http://www.lejardindelydie.com/
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