This sauce is super quick to make, and the roasted eggplant and peppers give it a velvety texture.
Recipe excerpted from The All New Ball Book of Canning and Preserving, published by Oxmoor House (2016).
Cherries and chocolate are a decadent pairing in this luscious jam that will have you eating it off the spoon. Top ice cream or cheesecake, or stir into morning yogurt for a real treat!
Cantaloupe as you’ve never tasted it! Melon jam is a truly spectacular treat commonly seen in France. Serve with hard and soft cheeses and water crackers.