There’s no shortage of competition on the grocery store shelves, but this stuff is where it’s at — cooked in small batches with a home-grown tradition, free from any coloring, excess sweeteners, or preservatives.
This recipe is a simple but masterful blend of tomatoes, sugar, lemon juice, and spices.
9 oz. jar
Back in 1969, David and Miriam Cooper just had a picnic table and a ton of extra fruit and vegetables from their home in Ohio. They turned that excess into delicious packaged goods, creating small-batch jams, jellies, and fruit butters that you won’t want to stop eating.
Don't already have a Bespoke Post account?