Ingredients
From A New Way to Cook by Sally Schneider. Published by Artisan, A Division of Workman Publishing, Inc., New York. Copyright 2001 by Sally Schneider. Used with permission.
Ingredients
Ingredients
Accompany grilled and roasted foods with this sweet and savory jam. Try it with fresh cheeses on crackers, or in sandwiches. Crusty browned tuna and other robust fish, or red meats are naturals with it, as are grilled greens. Taking your time in sauteing turns the onions sweet. Taste as you cook to judge amounts of vinegar and if sugar is needed. Seasoning options include chile, herbs, greek olives, capers, or anchovy. Experiment. Do use organic ingredients if possible.
Ingredients
This is the best jam to start with as it doesn't need any testing or temperature-taking or indeed anything much: you just put the fruit and sugar, separately, into the oven and then, on mixing together, you've made your jam. As you'd expect, it is intensely fresh-tasting, and indeed will spoil if you don't keep it in the refrigerator. It's the best jam to use, with sweet fresh cream, to sandwich a vanilla-scented, tender-crumbed Victoria sponge.
Ingredients
Ingredients