Making Jam
Reflections on Jams and Marmalades: award-winning chef Jim Dodge taught a hands-on class on jams, marmalades, and preserves July 12, part of the BU Culinary Programs Seminars in Food and Wine. Dodge is Bon Appétit’s director of specialty culinary programs. (We took a bit of liberty with the class name, which was really just Jams and Marmalades.) Photo by Cydney Scott
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