Truck Stop Find: confiture


Sorry, it’s gone. We ate the whole jar in about three mornings. But I want the recipe so much that I’m going to have to make one up.

I have taken to driving down to the house. The train is cheaper and more convenient but I’m still in the “transition” phase, so I often find myself with a carload of stuff that should really be down there. So off I go, but it can get pretty boring. Thus the truck stops.

In the States I liked that the better-stocked truck stops had every imaginable small appliance for folks who spent too much time on the road. All kinds of things were fitted with a cigarette lighter power plug: vacuum cleaners and radar detectors, of course, but also little water heaters, coffee makers, toaster ovens, you name it. I loved it. This was before the days of hookers and drugs at the truck stops, at least as far as I knew, so it was great fun.

Now the best truck stops — “aires,” they call them here — are found along the routes to Normandy so, well, I don’t get to use them. I do take the pay roads, so I miss the little roadside restaurants that cater to truck drivers. Back in the day, I’m sure they were often terrific, but that’s over. These days I just pull off to buy cheaper gas. Hot tip for fellow car-crazed fools: Chemillé has a Leclerc right there (I think it’s the A11, could be A10), easy on, easy off, gas that’s 20 or more centimes per liter cheaper than the aires. Michelin’s green guides should add a “worth a detour” category for this sort of thing.

I guess to counter the entirely accurate argument that the toll roads are bleeding local businesses to death, I find that the aires often have a section that sells local products. I look for those and buy a fair amount of my food there. No serious food, but the jams and jellies, maybe a bottle of something, why not, it’s good stuff. Unlike the sodas, I have not found the prices to be marked up. I doubt that our little tourist purchases do much to counter the relentless tide of Big Business but really, what will?

Which aire carried this utterly delectable gingery goodness? I wish I could remember. I’d go back and buy a case.

7 thoughts on “Truck Stop Find: confiture

    1. This will happen. I’ll start with a fruit that is not too assertive or acidic: pears, apples, that kind of thing. I’ll make it with the usual amount of sugar. I’ll leave out any spices but add thin shreds of fresh ginger. I might add a little candied ginger. I just hope I can bring myself to let it sit long enough for the flavors to blend.

  1. Sounds yummy. And the experimentation part can also be tasty.

    Apologies for any typographical errors – sent from a small mobile device.


  2. My granddaughter makes a wicked pear and ginger jam, it goes very well with blue Stilton cheese. Or St Aygur.

    1. Ooh, that sounds great. My back garden may have to fill up with fruit trees, so I can make all these things. My balcony here in Paris already has half a dozen berry bushes. Might as well keep going!

Comments are closed.