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When I spotted this golden jam dotted with tiny seeds, I was immediately intrigued. Farmer Judi (the best jam-maker in the world in my book) described it as not too sweet and less sour than current jam. Now that I’ve tried it, I completely agree. It’s a great balance of sugar and tang, and tastes yummy on fresh bread, a PB&J or on whole-wheat crackers with some sharp cheddar cheese. (Yep, I’ve tested them all!)
Is it healthy? Well, gooseberries contain a hefty amount of vitamin C — 1 cup has about as much as a half of an orange — as well as some potassium and fiber. If you can’t find this jam in your area, keep an eye out gooseberries instead (they’re typically in season in June and July) and make your own. Here’s a recipe to try.
It doesn’t take much to bring out salmon’s rich flavor, but let’s face it: The old lemon-with-a-dash-of-salt routine gets old. The good news: Salmon need not be boring. Try these tasty ways to amp up an old standby. Mustard Maple Roasted Salmon (above) Mustard and maple syrup? The two condiments may seem worlds away, but theyRead more