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Jams, jellies and hot sauces capture the moment better than words can
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Peach preserves, made by Shakirah Simley in her San Francisco apartment on August 8, 2020. Simley prefers a mix of just ripe and slightly underripe fruit for a mix of sweet and acid. She always tastes the fruit once at home. “You want the best fruit because you can’t put lipstick on a pig,” Simley says.Celeste Noche / Special to The Chronicle
A few weeks ago, I found myself staring into my fridge, my mind prickling like one who has become suddenly lucid after a fugue state: I suddenly realized that I have accumulated way more homemade jams and jellies than a person should normally have. I have so many friends and acquaintances who are prolific jammers, who have the skill and knowhow to transform backyard passionfruits and farmers’ market peaches into the most gorgeous, shimmering material to arrest their sweetness at the peak of ripeness. How could I not take a jar or two and slip