Bar-le-duc jelly
From Wikipedia, the free encyclopedia
Bar-le-duc jelly: is a type of jelly which was originally of composed selected seeded whole white currants, but now is also composed of red or black currents, as well. Bar-le-duc jelly is manufactured in the French town of Bar-le-duc. The typical product is a jam, with the berries remaining intact in a thin syrup. The title "Lorraine Jelly" is sometimes used, as the city of Bar-le-duc lies within the boundaries of the former province of Lorraine.
House of Dutriez's Bar-le-Duc confiture de groseilles, are still made by hand. Epepineuses (seed extractors) de-seed the currents with goose quills, flicking out the tiny seeds without disturbing the small fruit's flesh. Most brands are simply mashed currents. About 200 currents go into one 85 gram jar (approximately 3 ounces), which costs approximately $50 in 2006.
[edit] References
- Barry, Ann. Bar-Le-Duc Currant Preserves. The New York Times : Arts and Leisure Section. January 30, 1983.
- Anon. Royal Jelly. Waitrose. February 2000
- House of Dutriez Confitures à la Lorraine (House of Dutriez).
This article incorporates text from the public domain 1911 edition of The Grocer's Encyclopedia.
 |
This condiment-related article is a stub. You can help Wikipedia by expanding it. |
