Late summer – a time for capturing the season’s best fruits and vegetables for great eating when the snow flies. One way to enjoy warm-weather flavors and aromas is by making jams, jellies and preserves. In this Deep Roots Radio interview, Wisconsin author Debbra Anne highlights easy ways for using her creative Slippery Moose jellies to create layers of flavor in meat, fish and vegetable dishes.

Yup, jam isn’t just for toast anymore!

I hope you’ll enjoy this interview.

Sylvia

Taking jams, jellies and preserves way beyond toast