Sauerkraut confit with Riesling d'Alsace

Fruit selection

Pour obtenir une confiture de qualité, la sélection des fruits est primordiale. It must be rigorous and favour fruit that is healthy and perfectly ripe.

Relying on a network of local suppliers, regional fruit is supplied directly.

Fruit preparation

The fruits are processed by hand and in small quantities in order to preserve all their aromas.

Before cooking, they are macerated with the sugar in stainless steel bowls at least for 12 hours.

In the end, the copper pots de cuisson are filled with almost 6 kg of fruit.

Cooking and hot potting

The cooking is carried out in the old-fashioned way, in copper cauldrons with a capacity of 15L and controlled thanks to the temperature measurements of the thermometer and the checking of the sugar content by means of the refractometer.

The sugar content should be between 63 and 65% so that the product keeps well (we do not add any preservatives) but does not crystallize.