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Fig Jam

Fig jam is a perfect way to preserve a surfeit of this seductive fruit. The added touch here, beyond the fruit, sugar and lemon juice, is the small amount of balsamic vinegar, which intensifies the sometimes elusive flavor of the figs. This jam is wonderful stirred into plain yogurt. (Photo: Jessica Emily Marx for The New York Times)

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FREDONIA, N.Y. — Throughout a life of erudite jousting and patrician bonhomie, William F. Buckley Jr. was known as a conservative, a writer, a publisher, a talk-show host, a novelist and an avid sailor. But friends and family would say this biographical summary is incomplete without three more words: peanut butter freak. (Photo: Tony Cenicola/The New York Times)

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Homemade Butter and Buttermilk

Homemade Butter and Buttermilk - Recipes - The New York Times

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Salted Honey Butter

Salted Honey Butter - Recipes - The New York Times

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Homemade Cultured Butter - Recipes - The New York Times

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Chicken Butter

Chicken Butter - Recipes - The New York Times

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Sun-Cooked Strawberry Preserves

Sun-Cooked Strawberry Preserves - Recipes - The New York Times

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Portuguese Pumpkin Preserves

Portuguese Pumpkin Preserves - Recipes - The New York Times

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Peach Preserves

Peach Preserves - Recipes - The New York Times

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Green Tomato and Lemon Marmalade

Green Tomato and Lemon Marmalade - Recipes - The New York Times

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Strawberry Rhubarb Confiture

Strawberry Rhubarb Confiture - Recipes - The New York Times

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Nectarine and Peach Jam With Lemon Verbena

Recipe: Nectarine and peach jam with lemon verbena || Photo: Andrew Scrivani for The New York Times

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How to Make Jam

How to make jam. All that is needed is delicious fresh fruit and a half-hour of your time. (Photo: Sam Kaplan for The New York Times)

How to Make Jam - Recipes - The New York Times

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