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Want to enjoy homemade preserves without the hassle of canning? After cooking the fruit mixture, transfer the hot preserves to resealable containers and set in an ice bath to cool. Cover and refrigerate for no more than a week. (It won’t have the shelf life of canned preserves, but it still tastes good.)
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Edited by Cara DiPasquale (cdipasquale@tribune.com) and Kris Karnopp (kkarnopp@tribune.com)
