I make and can a very spicy pepper jam every fall...just did it all two weeks ago...and do it both ways with salmon...cold on top of cooked fish, or glazed on top for the last five minutes either on the grill or in the oven.

It's in the oven tonight...fish has been in for seven minutes, jam goes on in three...yummy.

Fish on...

Todd
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Team Flying Super Ditch Pickle