Q: I make lots of yummy fruit preserves in the summer and have never had a problem using them all up by the following canning season...until this year! I used to stir my preserves into yogurt most days for breakfast, and occasionally enjoy them on toast. However, 4 months ago, I went vegan for health reasons, and yogurt is now off the table (I really don't like vegan yogurts), as is using the preserves for marinating meat. Any ideas?
Sent by Lisa