Click on the links below for a recipe: Southern Fried Quail Charlane Plantation | Cumberland Sauce | Creamy Cheese Grits | Fruit Cobbler | Ratatouille Roast Turkey | Cranberry Gelee | Bodacious Bob | Braised Quail in Juniper Berry Sauce | Tomato Jam Tomato Jam This is originally a Morrocan condiment adapted by me to suit our Southern taste buds. It is basically a sweet and sour chutney which should be used on fish or chicken, etc. You know: a little of dis and a little of dat! YIELDS ABOUT 6 CUPS. Ingredients: 4 1/2 pounds of vine ripened tomatoes peeled and crushed up with your hand or 4 large cans or crushed tomatoes 4 cups of sugar 2 cups of cider vinegar 10 squirts of tobasco 1 8 oz can of crushed pineapple in natural juice 1 vidalia onion chopped 1 lemon…juice and pulp 1 tablespoon of chopped garlic 2 t butter Spice bag: cut 8 inch square of cheese cloth or similar cotton fabric: 2 sticks of cinnamon broken into pieces About 6 whole cloves… 1/2 of a grated nutmeg 6 allspice crushed with mortar and pestal Tie up all the spices in the cheese cloth and set aside. Fry the garlic and onion in the butter. Add the remaining ingredients and the spice bag. Simmer slowly until thick. Stir frequently. This will take several hours... until jam consistency. Remove the spice bag from the mixture after cooking. We can ours and process in a water bath.

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