I used to torture myself multiple times per day by reading The Kitchn, but at least one good thing came out of it— a recipe for plum and early grey preserves. Lately I've been returning from working at the La Familia Verde Farmers' Market with loads of surplus dark purple plums, and I haven't been able to keep up with eating them before they get past their prime. So I turned to this recipe to preserve them before they became inedible.
I followed the recipe carefully, but I neglected to let it the compote cool down before pouring it into an old Ball canning jar. The next morning I pulled it out of the fridge to eat with my yogurt and, much to my horror, the lid had sealed due to the heat, and I had to pry it off. Terrified that I had inadvertently created an anaerobic environment perfect for creating botulism, I poured the compote back into a saucepan and brought it to a boil and let it bubble for 30 minutes or so. Then I let it cool, and the texture of the preserved fruit was even better! The plums had now taken on a much "jammier" consistency: sweet enough to spread on toast, yet still sour enough to pair with a nutty aged ewe's milk cheese like Berkswell or Ossau-Iraty.