Sticky Situations
Wednesday, July 13th, 2011 by Maud McInerneyThe Travelling Medievalist is feeling a bit cranky. Upon arrival in her (non-medieval but still early modern) house in France, she discovered that not only did she have no hot water, but that the water that should have been hot was laced with anti-freeze and therefore toxic. Please don’t ask me to explain French plumbing, but the upshot is that a new hot water heater has been installed to the tune of some 1200 euros, which is way more dollars than you want to think about.
On the plus side, the weather has been stunningly gorgeous. Soon people will start to fuss about the lack of water, but for the moment they are busy harvesting the wheat, a few weeks early. And the red currents, which are not normally picked until after Bastille Day, but which this year have demanded attention much earlier. We picked three bushes worth at my friend Wendy’s last week, and that yielded 3 kilos of berries, which turned into quite a lot of pots of jam.
Jam (and its more delicate sibling, jelly) is not properly speaking a medieval phenomenon. Not in the Western world, at any rate. Jam requires sugar, and cane sugar was discovered in about 700 by the Arabs, who figured out how to use it to make all sorts of lovely things like sherbet and Turkish Delight. The Crusaders brought a sweet tooth home with them, but it was hard to indulge in France until the sixteenth century, when Catherine de Medicis brought an entire company of jam-makers to France. One book I’ve been reading insists that Nostradamus was the first maker of jam in France, but this seems too good to be true. In any case, making jam is one of the most satisfying occupations I know of, especially if you’re working with a fruit like red current, which is naturally full of pectin and therefore almost fool proof. Of course it’s hot work, leaning over the stove in clouds of current scented steam, in July, as you stir and stir and wait for the jam to reach that miraculous consistency when a tiny bit dropped onto a cold saucer holds its shape. But at the end of a sweaty afternoon, you have pots and pots of what looks like liquid rubies, all ready to be stored away for a cold day in winter when you will really need a bit of summer sun.






