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Savor the Southwest
 I produce a blog with two other remarkable women involved in the food of the Southwest. We discuss edible wild plants, foods that grow well here like citrus and olives, and flavors typical to the Southwest. Sometimes we'll highlight a new book by one of our colleagues. We take turns so there are three posts every month. The links will take you to the full blog.

How to Make Jam with Less Sugar

A breakfast set out at EXO Roast with Rusty's barrel cactus jam and toast made from heritage wheat by Barrio Bread.

 

I love to make jam and marmalade, but I cringe at the amount of sugar in most recipes. That sugar is necessary to make the product jell. But in researching my new book "A Desert Feast," I spoke to many professional chefs and learned some secrets. One, from Rusty the cook at EXO Roast, is how to make jam with less sugar. Here's what I learned