When Matt was a boy, his family moved into a home just north of Chicago in Evanston, Illinois. The home’s garden had well-manicured bushes filled with ripened currants. The old English woman who last lived there left behind her recipe for preserves, which she’d hoped the owners would use to keep her garden thriving. Young Matt was more than equal to the task. It was with this recipe he began making preserves, and today he and Clare are making all kinds of deliciously unexpected tastes, from their black tea and fig jam to their white tea and cherry preserves.