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The Preservatory Chile Pepper Jam 110g



This is what happens when I let my husband, Patrick, loose with the seed catalogue: we had more than 30 varieties of peppers one year. Not knowing what each pepper’s “hot” factor was, and too much of a wimp to taste them raw, I threw them all in the processor and crossed my fingers.

Pairs perfectly with Ricotta. Serve it on a fried egg sandwich

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