This recipe is from an excellent book, Well-Preserved by Eugenia Bone. I agree with her, this recipe is best when using fresh, in season strawberries. The jam is not only amazing on toast, but it compliments goat cheese and ice cream too!
A classic Southern condiment, I serve this tatar sauce with everything from
grilled shrimp to crab cakes.
My grandfather managed to weasel this recipe from a famous, local barbeque restaurant. My mom and I make batches at a time and keep jars on hand for gifts. The sauce has the perfect balance of tangy and sweet and makes amazing barbeque chicken and ribs.
