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Food journalist Julia Bainbridge spent a summer driving across the U
Once plants are a little bigger
oven safe to 550°
to party punchbowls and zero-proof libations
Sarabeth's Peach Apricot Jam Independence Day Food journalist Julia Bainbridge spentLoaded with sun ripened peaches and expertly rehydrated dried apricots, this beautiful jam has a perfect consistency and just the right amount of sweetness. Brighten your morning breakfast breads, swirl into yogurt, spoon over vanilla ice cream or serve on crostini with ricotta cheese and a little fresh cracked pepper as an hors d'oeuvre. Divine. Outstanding Classic Product finalist at the Specialty Food Association's sofi Awards.
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