Jams, Curds & Preserves

There is something almost magical about turning fresh seasonal fruit into something you can jar up and enjoy for months. Jams, curds, and preserves are where patience meets payoff — and once you understand the science behind how fruit sets and sugar preserves, you’ll never look at a jar of store-bought jam the same way again.

This is a small but mighty collection. My Small Batch Strawberry Rhubarb Jam is the one to make when the first strawberries of the season hit the farmers market — it captures that flavor better than anything you’ll find on a shelf. My Meyer Lemon Curd is pure sunshine in a jar and takes about 15 minutes on the stovetop. And my Grapefruit Blood Orange Curd is the one that’ll make people think you spent all day in the kitchen.