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Lodi families, restaurateurs share jam recipes, traditions

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Posted: Friday, October 28, 2011 7:58 am

Nothing complements a piece of warm, buttered toast like a smacking of homemade jam or jelly. But don’t limit jam to breakfast. Some find it just as decadent when it is poured over brie and served with crackers as an hors d’oeuvre.  Others use it to top off ice cream. And if it doesn’t quite come together in the cooking process, it is tasty enough to get creative with it.

“Sometimes jam doesn’t set up. It makes good pancake and waffle syrup,” said Ann Kerr, a local jam maker.

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