Getting those jams and jellies just right

Blueberry jam spiked with Pinot Noir, upper left, is one of several preserves Tom Douglas teaches you to make in his Dahlia Bakery Cookbook.
I never go to Seattle without a visit to chef-owner Tom Douglas’s Dahlia Bakery to pick up jars of his seasonal jams and jellies. At his 16 restaurants, Douglas cooks the food most of us want to eat.
“We want you to know, when you eat here, that you’re in the city of Seattle,” he says. No one does that better than he does.
In his Dah