Marisa McClellan, writing for Drexel University's TableMatters.com, is all about summer jams.
But not necessarily the "sugary sweet fruit spread that is best spread on toast or stirred into yogurt."
"I’d like to float an entirely different idea of jam," McClellan writes. "I propose that we open up our minds to a world of jams that includes spicy, tangy, and even savory flavors. These are jams (and butters) that can enhance grilled cheese sandwiches. They can enliven roast chicken. They can even take the place of ketchup as a burger and roasted potato topping."
How about Spicy Yellow Tomato Jam?