Perrine and Frédéric HILBERER, taking care of gourmets
Since 1985, the Confitures du Climont founded by Fabrice KRENCKER, rich in the EPV label (Entreprise du Patrimoine Vivant, the excellence of French know-how) defend the heritage of taste and quality. Since August 1, 2016, her daughter Perrine and her husband Frédéric HILBERER have taken over to ensure the harmonious development of the family jewel.
When the company was founded 31 years ago, Fabrice KRENCKER would not have dared to imagine that his idea of making a living from the artisanal manufacture of jams would lead him to the head of a company of 7 employees, visited by 30,000 people each season… Indeed, as a young man, he always said: “If I do not succeed in my studies, I will make jam …”. A few years later, he was working as a teacher when a friend reminded him of his favorite saying by registering him for a salon as a jam maker. Taking up the challenge, he makes good jams that arouse the interest of some hoteliers and professional visitors. The lure of a life in the countryside and the return to nature will tip the scales definitively and the adventure begins as best as possible. Think that in the 80s, the majority of families cooked their jams themselves… Compared to industrial spreads, jam is not really popular…
Since 1985, the Confitures du Climont founded by Fabrice KRENCKER, rich in the EPV label (Entreprise du Patrimoine Vivant, the excellence of French know-how) defend the heritage of taste and quality. Since August 1, 2016, her daughter Perrine and her husband Frédéric HILBERER have taken over to ensure the harmonious development of the family jewel.
When the company was founded 31 years ago, Fabrice KRENCKER would not have dared to imagine that his idea of making a living from the artisanal manufacture of jams would lead him to the head of a company of 7 employees, visited by 30,000 people each season… Indeed, as a young man, he always said: “If I do not succeed in my studies, I will make jam …”. A few years later, he was working as a teacher when a friend reminded him of his favorite saying by registering him for a salon as a jam maker. Taking up the challenge, he makes good jams that arouse the interest of some hoteliers and professional visitors. The lure of a life in the countryside and the return to nature will tip the scales definitively and the adventure begins as best as possible. Think that in the 80s, the majority of families cooked their jams themselves… Compared to industrial spreads, jam does not really have the coast…
At the beginning, the small company distributes its products to delicatessens. But the decrease in their number over the years and the non-payments will dangerously affect the survival of society. Until the day when Fabrice KRENCKER decided to open the doors to the public and to practice direct sales on site. Success is at the rendezvous and his requirement on the quality of ingredients and respect for traditions perpetuate the company and ensure its development.
In 2014, the question of transmission arose, because none of the three children, bathed in the family atmosphere that often revolved around the small daily problems of any business, wanted to take up the torch.
Finally, the trigger is made for Perrine (daughter of Fabrice KRENCKER) and her husband Frédéric HILBERER: on August 1, 2016, Les Confitures du Climont enters the very restricted club of 6% of Alsatian companies that are taken over by a member of their family.
Develop while respecting quality, achievements and traditional know-how
Perrine explains: “Our desire is to preserve the know-how of Confitures du Climont, recognized by the State in October 2015 through the award of the EPV label (Entreprise du patrimoine vivant, l’excellence du savoir-faire français). As a technical advisor, my father will work with us in this direction. Everything will be done to preserve the natural quality of our jams and especially to continue to offer pleasure to visitors.”
Quality and Environment
For each employee of Confitures du Climont the watchwords are: Quality (sanitary and organoleptic) of jam, Safety (of people and property) and Environment (protection and respect), all at the service of each customer.
Reseller or individual, everyone must come out of an exchange with the company having shared a pleasant moment around this simple and authentic product, vector of emotion and pleasure.
At Les Confitures du Climont, you will always find an attentive person to discuss with you this natural product as well as the evolution of the heating, pitting, or filling equipment, the history of the canning, the glass or sugar industry, the cultivation and picking of fruits, the organoleptic qualities, the legislation of jam or the research part, Innovation and formulation…
This passion for the history of jam had already convinced Fabrice KRENCKER in his time, of the need to perpetuate the tradition of making jams, made according to ancestral recipes that use only fruit and sugar: “They do not contain gelling agent or preservatives that we consider as “modern” food additives, and above all technically useless”.
Fabrice KRENCKER has also decided to take this philosophy outside the company’s walls. Les Confitures du Climont participated in the “Strasbourg Christmas Market” in Tokyo – Japan in December 2010.
His demanding approach to tradition and quality has earned him the recognition of his peers, with the title of Best Jam of France in 2010!
An all-fruit-all-sugar future
In 2015, Les Confitures du Climont produced nearly 35 tons of jams and jellies in their century-old copper cauldrons. All with only 2 ingredients: fruit and sugar! Neither pectin, citric acid, nor any other gelling agent or preservative are used!
Working without gelling agent requires evaporating (and therefore concentrating) more jams to obtain the right consistency. The “yield” is therefore much lower than an “industrial” jam but the taste is all the better.
The resulting product has a double advantage: better organoleptic qualities and a less harmful impact on health because there is no need to add preservatives such as citric acid.
It took years of research and passion for Fabrice KRENCKER to arrive at a unique manufacturing method, which allows reduced cooking while guaranteeing this high concentration of fruit in the pot.
On average, at Les Confitures du Climont you will find a mixture of at least 60 to 80 grams of trimmed fruit (without the inedible parts), to which is added the same amount of sugar, to arrive after cooking at 100 grams of finished product … while the legislation allows to leave with 35 grams of unprepared fruit!
Thus, the entire range benefits from the name “Extra Jam”, “Extra Jelly” or “Extra Marmalade”, according to the European regulations in force.
Blueberry yes – Bluet – no!
The blueberry is a small wild berry, well known to all, that grows wild in the middle mountains of Europe. It does not accept to grow in cultivation and therefore the cost of picking is high.
To get around the problem, the industrial lobby has discovered a dark blue fruit that can be an illusion: the bluet that can be cultivated. Unfortunately the color of the flesh is white compared to the blueberry whose heart is dark red. Never mind, by dint of lobbying, the industrialists have obtained the name of “Blueberry of culture” which is a nonsense for the connoisseurs but apparently not for the officials of the European Commission in charge of the file. Another fight to be waged to preserve our quality original products and not let the consumer be deceived.
Local and environmental approach
Wild berries (rosehip, blueberry, hawthorn, elderberry, wild apple, etc.) and dandelion flowers are bought from local pickers and Alsatian and Lorraine producers deliver the fruits of their crops (rhubarb, raspberries, blackberries, peaches from the vines, cherries, etc.).
Several trimming operations remain manual (peeling of rhubarb, pitting of apricots and peaches from vines, etc.).
Thanks to a freezer chamber with a capacity of 15 tons, it is possible to buy fruit throughout the seasons to ensure the production of a year and thus preserve full-time jobs. Fruit trimming is done within 24 hours of delivery. For apricots bought in the Ardèche, the Confitures du Climont vehicle makes the round trip the same day of picking to guarantee a fruit of the best possible freshness!
The recipe of Nostradamus and other flavors to discover
In 1555, Nostradamus, apothecary and famous astrologer, wrote in his treatise on jams his recipe for “Codignat”.
King François 1st loved this succulent quince paste… According to Nostradamus: “Codignat is astringent if taken at the entrance of the meal; It strengthens the stomach, helps digestion, guarantees fumes that rise to the head after drinking. On the contrary, if he is caught afterwards, he lets go of the belly imperceptibly and little by little, without offending him.”
Les Confitures du Climont have showcased more than 35 tasty jams from the Alsatian culinary tradition such as Eglantine (Buddemues), Mirabelle with Cinnamon, Quetsches with Walnuts, seeded Raspberry, Quince Jelly…, but also more creative blends: Pear with Ginger, Carrots with Gewurztraminer Marc Grounds, Dandelion Flower Confit, Christmas jam (clementine, candied angelica and fir liqueur …) and Cameline jam (medieval recipe used as an accompaniment for foie gras, duck breast and poultry).
A highly decorated jam maker founder
All years of continuous effort and search for excellence have been crowned by distinctions and diplomas of which Fabrice KRENCKER is very proud as an autodidact.
2010 – Fabrice KRENCKER is crowned Best Jam Maker of France. His wife is associated with this success and his name is affixed to the diploma.
2010 – Honorary diploma of the gastronomic brotherhood of the Marmite d’or.
2010 – Member of the International Culinary Order.
2005 – Knight of the Order of Agricultural Merit.
2001 – Knight “Honoris Causa” of the Order of Master Jam Makers of France.
Les Confitures du Climont have been recommended by the Guide du Routard since 1996!
A dissertation project
With the time found following this transmission, Fabrice KRENCKER will be able to devote himself to the creation of the Jam Museum which has been close to his heart for many years. He has assembled an impressive collection of jam-related objects over the centuries and wishes to share it with as many of his visitors as possible.
Jams from Climont
La Salcée – 67420 Ranrupt – France
Phone : 03 88 97 72 01
Open all year from Tuesday to Sunday included from 10am to 7pm
Closed on Mondays and public holidays.
Visit the website: www.confituresduclimont.com
Perrine & Frédéric HILBERER told us about their food&good universe
OUR TABLES
The Hotel Restaurant du Parc in Obernai – France
L’Auberge du Climont in Ranrupt – France, for its simple and tasty everyday cuisine.
The Hotel Restaurant Julien in Fouday – France
ON OUR PLATE
The yogurts of Climont by Christian HAESSIG
The cheese dairy LOHRO – M LOHRO – best cheese maker in France
La Confiserie des Hautes Vosges in Saint Dié – France for their traditional old-fashioned sweets
IN OUR GLASS
In our area, there are no vines at this altitude but good distillers like:
Distillery NUSSBAUMER and the MEYER brothers – House of the distiller in Châtenois – France
and especially the broken candies to enjoy in a glass of hot water … to discover in our shop!
OUR TABLE OUTPUTS
The LIPS Gingerbread Museum in Gertwiller – France
The Pompidou Museum in Metz where I really enjoyed the awakening workshops for children.
AROUND OUR PLATE
Anne EHRET – Ranrupt – France who makes glass plates and other decorative items for the table.
OUR RECIPES
Seeded raspberry rolled biscuit
Goat toast with Cameline jam
Old-fashioned Streusel rhubarb
Baked apple with walnuts and Codignat jam
Pear Crepe with Ginger
