The Art of French Pastry

stems and pits, then my
tiny mom would cook the
fruit in a huge copper pot
with sugar and a little bit of
lemon juice. As we
watched her work she’d
give us lots of advice about
jam making. One of her
tips was to fill the jars with
the hot jam, then top the
surface with a round piece
of cellophane and a splash
of mirabelle eau de vie—