Whether we are making chutneys, confitures, cheong or conserves, we are saving the best of a season for the months ahead.

In Kattan’s re-creation, a lush chicken liver paté is served with a gleaming, thumbnail-size side of caramelized onion confiture and a drop of ruby pomegranate jelly over the miniature puffed breads, as a first course.

Not just bacon and eggs, but refried beans and chorizo, or a porridge bowl with an edible flower on top of the perfectly drizzled confiture.

Why is one berry-sugar-lemon concoction called a jam and another preserves and still another confiture?

But no, before me I perceive a dish of confiture, that which the Scottish call "marmaladde."