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	<title>Kitchen Jam &#187; Balsamic vinegar</title>
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	<description>Improv with Food</description>
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		<title>March CanJam: Red Onion &amp; Rhubarb Jam</title>
		<link>http://kitchenjam.net/2010/03/march-canjam-red-onion-rhubarb-jam/</link>
		<comments>http://kitchenjam.net/2010/03/march-canjam-red-onion-rhubarb-jam/#comments</comments>
		<pubDate>Sat, 13 Mar 2010 21:09:07 +0000</pubDate>
		<dc:creator>Pat</dc:creator>
				<category><![CDATA[Jam & Jelly Recipes]]></category>
		<category><![CDATA[Balsamic vinegar]]></category>
		<category><![CDATA[blood orange]]></category>
		<category><![CDATA[jam making]]></category>
		<category><![CDATA[red onion]]></category>
		<category><![CDATA[Rhubarb]]></category>

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		<description><![CDATA[Do you ever think about tastes in your head, combine foods in your imagination, just know that different foods will mix perfectly into a wonderful unique taste? That&#8217;s what happened to me when I was researching recipes for this month&#8217;s CanJam, part of the Tigress&#8217;s year-round canning challenge. March&#8217;s Iron Jam ingredient is alliums &#8211; [...]]]></description>
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		<title>Can-o-rama jam #2: Pear honey, pure and simple</title>
		<link>http://kitchenjam.net/2009/11/can-o-rama-jam-2-pear-honey-pure-and-simple/</link>
		<comments>http://kitchenjam.net/2009/11/can-o-rama-jam-2-pear-honey-pure-and-simple/#comments</comments>
		<pubDate>Sun, 01 Nov 2009 15:30:45 +0000</pubDate>
		<dc:creator>Pat</dc:creator>
				<category><![CDATA[Jam & Jelly Recipes]]></category>
		<category><![CDATA[Balsamic vinegar]]></category>
		<category><![CDATA[Bosc]]></category>
		<category><![CDATA[jam making]]></category>
		<category><![CDATA[Pear]]></category>
		<category><![CDATA[recipe]]></category>

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		<description><![CDATA[They are the last pears of the season &#8211; Boscs, juicy and sweet. Their perfume called to me from the far end of the farm stand. They were unblemised, slightly yielding to a gentle squeeze but not yet bruised, still firm enough to eat out-of-hand and not yet ready to be stewed into pear butter. [...]]]></description>
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		<slash:comments>5</slash:comments>
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		<title>Condiment Jam: Homemade mustard update</title>
		<link>http://kitchenjam.net/2009/10/condiment-jam-homemade-mustard-update/</link>
		<comments>http://kitchenjam.net/2009/10/condiment-jam-homemade-mustard-update/#comments</comments>
		<pubDate>Mon, 19 Oct 2009 10:37:18 +0000</pubDate>
		<dc:creator>Pat</dc:creator>
				<category><![CDATA[Pickles, Salsas, Condiments]]></category>
		<category><![CDATA[Balsamic vinegar]]></category>
		<category><![CDATA[Condiments]]></category>
		<category><![CDATA[Martha Stewart]]></category>
		<category><![CDATA[mustard]]></category>
		<category><![CDATA[red wine]]></category>
		<category><![CDATA[roasted garlic]]></category>
		<category><![CDATA[Wine]]></category>

		<guid isPermaLink="false">http://kitchenjam.wordpress.com/?p=285</guid>
		<description><![CDATA[Image by foodistablog via Flickr It&#8217;s finally MUSTARD! After two patient days (patience isn&#8217;t always my strong suit), it was finally time to take the great mustard experiment to the next level. I&#8217;d been soaking a combination of dark and white mustard seeds in red wine (a chardonnay and merlot blend), red wine &#38; balsamic [...]]]></description>
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		<title>Summer Fruit Jam: Peaches &amp; Balsamic vinegar</title>
		<link>http://kitchenjam.net/2009/09/summer-fruit-jam-peach-jam-in-15-minutes/</link>
		<comments>http://kitchenjam.net/2009/09/summer-fruit-jam-peach-jam-in-15-minutes/#comments</comments>
		<pubDate>Mon, 21 Sep 2009 07:00:35 +0000</pubDate>
		<dc:creator>Pat</dc:creator>
				<category><![CDATA[Jam & Jelly Recipes]]></category>
		<category><![CDATA[Balsamic vinegar]]></category>

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		<description><![CDATA[To enter the cooking competitions at the NY State Fair, contestants need to pick categories in early July, a good seven weeks before the fair judging at the end of August. Sometimes, I see a category and know right away what I&#8217;ll make. This year I knew as soon as I saw Vegan Dessert that [...]]]></description>
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		<slash:comments>1</slash:comments>
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		<title>Salsa Jam: Fresh &amp; canned peach salsa</title>
		<link>http://kitchenjam.net/2009/09/salsa-jam-fresh-and-canned-peach-salsa/</link>
		<comments>http://kitchenjam.net/2009/09/salsa-jam-fresh-and-canned-peach-salsa/#comments</comments>
		<pubDate>Thu, 17 Sep 2009 04:20:59 +0000</pubDate>
		<dc:creator>Pat</dc:creator>
				<category><![CDATA[Pickles, Salsas, Condiments]]></category>
		<category><![CDATA[Balsamic vinegar]]></category>
		<category><![CDATA[Condiments]]></category>
		<category><![CDATA[Peach]]></category>
		<category><![CDATA[Salsa]]></category>

		<guid isPermaLink="false">http://kitchenjam.wordpress.com/?p=186</guid>
		<description><![CDATA[Image by rageforst via Flickr We didn&#8217;t get many early-season peaches in Central NY this summer. The ones in the local markets never met my buy-me criteria: they never seduced me with their peachy aroma as soon as I entered the stand or market. Yes, I know I could have used nectarines &#8212; but they [...]]]></description>
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