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"  Rarely are family secrets fruitful, but luckily for jam queen, pastry chef, and restaurateur Sarabeth Levine, this was not the case. The story of the beloved brand that has become Sarabeth&amp;#039;s begins during the Depression. When Levine&amp;#039;s grandmother was gifted an orange-apricot marmalade recipe by her neighbor, she took very seriously the caveat which came along with it, that she only use the recipe during times of financial hardship. And so for decades the recipe remained a respectfully kept secret, until in the &amp;#039;80s, it found its way to Levine when its magic was most needed. &amp;quot;When I received it,&amp;quot; she admits, &amp;quot;life was not very good for me financially. It was awful. I received this golden recipe, not knowing it would change my life and create everything.&amp;quot; Now, nearing the age of 70, Levine has fashioned herself a classic American success story, having grown from selling jams in Balducci&amp;#039;s and Bloomindale&amp;#039;s to managing a jam factory, 11 restaurants, and multiple bakeries. Who knew jam would prove such a solid foundation for an empire? Sarabeth.com Sarabeth&amp;#039;s Plum Cherry Ketchup A gussied-up condiment that goes perfectly with meatloaf. Ingredients: 1 cup Plum Cherry Preserves 1\u20444 cup red wine 2 T red wine vinegar 2 cups ketchup Freshly ground black pepper In a medium nonreactive saucepan, combine the jam, wine, and vinegar and bring to a boil over medium heat, stirring often. Decrease the heat to medium-low and simmer to combine the flavors, about 5 minutes. Transfer the mixture to a blender and combine with about 1 cup of the ketchup. Puree until smooth. Pour into a bowl and stir in the remaining ketchup. Season with the pepper. Cool completely. (The ketchup can be stored up to 1 month, covered and refrigerated.) "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.townandcountrymag.com/leisure/dining/a1208/sarabeths-jams-plum-cherry-ketchup-recipe/>