Stuck In A Jam
We prefer the term “jam” over “rut.” You see, we’ve been eating the same apricot jam for years and, although we love a good berry preserve, we haven’t found one that’s worthy. Full disclosure: this jam is made with flavorful Marion Blackberries with rich, sweet flavor. The seeds have been removed and the jam is slowly cooked in small, open kettles to assure consistently delicious flavor. This home-style recipe uses only pure cane sugar to sweeten and enhance the natural flavor of the blackberries. Hmmm. Did someone say jam? Suddenly, breakfast is suddenly a lot less boring.
