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Blog
Light and fragrant with sun-drenched citrus, this homemade King's Cake with La Chambre' Clementine jam will transport you to the Provençal... Read more
To see life through rose-tinted glasses with La Chambre, enjoy this pie with Raspberry and rose petal jam, paired with a vanilla panna... Read more
A recipe full of indulgence and freshness from La Chambre: cupcakes with strawberry and mint jam, topped with a smooth white chocolate... Read more
For once, La Chambre steps aside to share a delicious recipe for Spiced Apple and Clementine Jam, created by our budding young jam-maker... Read more
This summer, fall for this treat: a delicious moist chocolate cake, with a chocolate-hazelnut coulis and Apricot, Passion Fruit &... Read more
A forgotten berry for some, a much sought-after fruit for others, the medlar takes centre stage in this recipe from La Chambre: medlar jelly,... Read more
La Chambre delights every sense with this grape jelly recipe, enhanced with subtly spiced notes of cinnamon, star anise and nutmeg: this... Read more
La Chambre gives classic breakfasts an exotic twist with this fig and pineapple jam recipe
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La Chambre shares one of its cosy recipes, perfect for treating yourself as autumn arrives: pear, walnut and vanilla jam!
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La Chambre reveals the tips and tools you need to make jelly with foraged berries or orchard fruit.
The same care goes into
La Chambre explains how to use gelling agents to make jam: the juice, apple pips and peel, fruit stones, agar-agar, jam sugar, or combining... Read more
La Chambre explains why lemon juice is important when making jam: it helps preserve the fruit’s natural colour and flavour while also helping... Read more
Choosing the right sugar is essential for making great jam: it affects texture, preservation and, above all, how the fruit’s natural flavours... Read more
The natural pectin content of fruit plays an essential role in how well jam sets. High-pectin fruits such as apples, quinces and citrus... Read more
La Chambre shares its tips for rescuing a homemade jam that is too runny or too firm, has crystallized, or has gone moldy or fermented: over... Read more