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Immerse yourself in the world of La Chambre and discover its story, values, and products. You’ll also find inspiring portraits of chefs, influencers, and partners, along with practical tips and advice to elevate your culinary creations with our products.
La Chambre presents three methods for sterilizing jars, a crucial step for keeping your jams in perfect condition: the classic water method,... Read more
As an expert jam maker, it is important to master different cooking methods to achieve tasty and high-quality jams. La Chambre reveals the... Read more
La Chambre shares with you the cold plate technique to check the cooking of your Jam... Handy when you don't have a thermometer!
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Can you really cut the sugar in homemade jam? What French law says, and how to do it without ruining the batch.
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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