This is a riff on famed jam-maker Christine Ferber's L'Autrichienne, so named here because it really evokes one of my favorite childhood desserts - apples hollowed out, filled with raisins, nuts and brown sugar, and baked to yielding perfection. Of course, I am adult now, so there is also a healthy dose of rum. Think of it as dessert in a jar but also as a total valid breakfast option. The Nuc, this jam's #1 fan, likes it on his morning cereal.
Camilla Wynne, Preservation Society founder, has been a pastry professional for a decade. After graduating from pastry school she cut her teeth in some of Montreal's best restaurants, including Les Chevres, Anise, and Laloux, all the while running the pastry half of Backroom Records & Pastries, and touring and recording with rock band Sunset Rubdown. When the band broke up she decided to concentrate on producing her own line of preserves, which had already garnered a following.
Not content to produce garden-variety jams and pickles, Camilla instead favours products that tell a story or illicit a memory and are often, though not intentionally, inspired by cocktails.
Apples, demerara sugar, walnuts, raisins, dark rum, lemon juice, cinnamon, vanilla bean.