May 14, 2015
Open a jar of great jam and step into an orchard. Cue sun, wind, and rain.
That's what I thought when a friend brought me this jar of blood orange jam. I took one bite and found myself in Sicily, sun beating down. The jam, made by Fabrizia Lanza (she runs her mother Anna Tasca Lanza's wonderful cooking school in Palermo), has a peculiar sweetness that edges into bitter. The flavor took me right back to the first time I tasted magenta oranges. It was in Sicily,and I was stunned and surprised by the taste.
This jam isn't cheap. On the other hand, I don't know an easier way to travel halfway round the world.
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