This week I wrote about Elizabeth Madden of the Oak Park-based Rare Bird Preserves and the explosively fruity natural pectin jams she makes. I considered that the meditative two-day process of making a small batch of Honeycrisp apple-salted caramel preserves might lend itself to an epic Warholian treatment on the order of Sleep or Empire, but there’s a moment of danger near the end that convinced me I should just cut it down to a few minutes.

Making apple caramel jam with Elizabeth Madden of Rare Bird Preserves from mike sula on Vimeo.