A breakfast set out at EXO Roast with Rusty's barrel cactus jam and toast made from heritage wheat by Barrio Bread.
I love to make jam and marmalade, but I cringe at the amount of sugar in most recipes. That sugar is necessary to make the product jell. But in researching my new book "A Desert Feast," I spoke to many professional chefs and learned some secrets. One, from Rusty the cook at EXO Roast, is how to make jam with less sugar. Here's what I learned.