From The Food Encyclopedia by Jacques Rolland and Carol Sherman
1. a brown, syrupy Swiss concentrate of apple or pear juice simmered and stirred for hours until it caramelizes. A harvest-time specialty, it may be poured over potatoes or, mixed with cream and eggs, used as a filling for tarts. 2. a style of jam made in Burgundy, France, which has no sugar added to sweeten it; chunks of fruit are stewed in grape juice or wine. Not a preserve, this jam does not keep for long, so it's eaten with bread soon after it's made.
