If you’ve got great fruit, you’re most of the way to making great jam. The rest is just creativity, time and confidence. Laurel Burleson, chef and owner of Ugly Apple Café in Madison, Wisconsin, once ...

There’s a half-empty jar of apricot preserves in my fridge that’s nearly as important to me as the milk or eggs. I reach for it constantly, the bright orange lid and shimmering glass studded with ...