Years ago in Paris I loved talking with an old French woman about how they made their jams - their marmalades. Cooked all day they topped their crocks of preserves, made right from the fruits of their gardens, with only a disc of waxed paper soaked in brandy - just enough to keep them beautifully for wintertime luxury. Our jams are made much the same today, though stored much differently. Enjoy this lunch from our jardin potager. Old French recipes from marmalades to crepes to mousse to pots de creme.