Jams, Jellies, Fruit Spread, Conserves, Marmalade, mostly all different and in the end you might like one over the other, yet mostly its fruit that is preserved.  One might be more suited for a cheese or a pork chop, or more classically for a piece of toast, yet, in the end all will do all.

You have a knack for writing and should consider writing books, and or team up with David Leibovitz (old pastry chef at Chez Panisse…who now lives in Paris)….he has a wonderful news letter also.  I always take my time reading both of your newsletter ( yours and his)  as there is so much care put into them. 

 
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