Chef Kym Delost wasn’t really interested in making jams or preserves — until about eight years ago when she over-reduced a sorbet she was making. “That’s when I started to appreciate [them],” said Delost. Now, “I really like jam [and preserves]… It gives the ability to present different flavors in different ways,” she said. Delost’s dessert menu at Storefront Company in Chicago features traditional preserves, such as apricot ...
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