Tomato Chili Jam- a decidedly not French confiture.
What to Cook? And keep in the cupboard for a summer day.
Condiments loom large on my brain screen in July as I do less cooking and more assembling. I seek out sharper flavors and textural diversity; I want to brighten the table with flavor and color as contrasting as slices of golden melon and salty ham or pâté and cornichons. I’ve just finished making a small batch (just 4 assorted jars) of Sweet Pickle Reli…
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