Charlotte's Homemade in the Press: Fruited with Love

Fruited with Love

If you want to harvest the best fruits, you have to climb the tree.

Charlotte Hazotte from Meidelstetten is one such person. She wants to have the best fruits. The fact that she recently tumbled off a ladder during her tree-climbing activities doesn't faze her: "I can still stir my jams, that's the main thing."

The Blend Makes It In her new production kitchen, it smells of quinces today. She stands at the stove, stirring the cooking mixture and talking. It's fun to listen to her – also because of her Austrian accent, which she has remained true to even after 35 years on the Swabian Alb. She processed around 100 kilos of quinces into juice in the autumn, and she regularly prepares fresh quince jelly from it.

For at least ten years, the native Austrian has made jams her passion. She doesn't know exactly how long anymore, as the years pass so quickly, she says. She always creates blends, always with a special touch. Strawberry with white chocolate, apple-elderflower, blackcurrant-grape – in total, there are 15 varieties of jams and jellies in her storage in Meidelstetten.

With Fruits from the Region The fruit spreads are prepared only from regional fruits, which she harvests from her own properties and often receives as gifts. There are simply a lot of people who can no longer or do not want to climb a ladder. Charlotte Hazotte sometimes discovers rare fruits this way, like the Zibarte, a very old wild plum variety that is a rarity today. With a hint of cinnamon, she has turned the wild plum into a very delicious jam. In general, there is a lot of fruitiness in the jars, as the jam expert always prepares her fruit spreads from two parts fruit and one part sugar. Only the jellies need more sweetness, otherwise they won't set properly, she explains.

If you want to sweeten your own breakfast or that of others, you can find Charlotte's homemade products at events like GardenLife, the neigschmeckt market, or the schön & gut fair. And if you like, you can also drop by and shop at Charlotte Hazotte's in Meidelstetten. Here, where she has also been a baker for 26 years, heating up the oven in the bakehouse every other Friday. A symbiosis of bread and jam that could hardly be more beautiful.

Source: Marktleben-Ausgabe April-May 2019