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Nobody knows jam, preserves and chutney quite like Southerners do, which is why we were so happy to get our hands on Southern Living magazine’s new cookbook, Little Jars, Big Flavors. This little book has over a hundred big recipes for preserving all of spring and summer’s sweet and savory bounty, plus ideas on how to serve them. The bourbon-peach jam is the perfect accompaniment to a classic, creamy cheesecake, and you’ll have plenty leftover, which will keep up to a week in the fridge. You’re welcome.