efrigerator jams and jellies are gateway preserves: quick, easy, attractive ways to bottle up peak-season produce at its best. The formulas are basic (fruit, sugar, lemon juice); the batches are typically small, so there’s no need to invest in bushels of produce (though preserves are an efficient way to use up fruit if you have a surplus); and the modest volume quickly cooks down to the proper consistency, so the fruit retains its vibrancy. Best of all, the process is simple: Cooking the fruit mixture takes less than 30 minutes, and there’s no need to fuss over a boiling water bath to seal the jars; cold storage keeps the contents fresh for up to two
