We must admit that we have not tried this particular recipe, (ours involves almost 3 days of cooking and a shot of scotch at the end...in the recipe, not for the cook) but rest assured that it does come with a fine pedigree, from one of the truly best chefs in the city. (he does make rather an "industrial quantity" but you can always cut it to your needs) Tart and sweet,this jam is a bit of a challenge to make but the results are glorious. We always try to use seasonal ingredients,and these now are. They are relatively inexpensive, so give it a try. Think of the bragging rights you'll inherit at your next brunch!