This is the last installment of “L.A. in a Jar,” cooking columnist Ben Mims’ four-part series on preserving fruit at home. The first fruit preserve I ever ate was muscadine jelly. A woman in my small ...

If you’re like the typical Better Homes and Gardens editor or Test Kitchen staff member, you’ve consumed them countless times spread on toast as part of a diner breakfast and have also savored them ...

We use strawberry jam as an example to explore the underlying principles of water activity, a key technique for food preservation. For those of us in northern climates, strawberries are the first ...

As the seasons change and fresh fruits come into abundance, there’s no better way to capture their vibrant flavors than by making jam and jelly recipes. Even if you are a novice in the kitchen, ...

This story is a component of the feature “Seasons of Preserves: Berry Jelly,” which is part of a four-part series on preserving fruit at home called “L.A. in a Jar.” As RuPaul sings in the 2012 song ...

Putney -- It all started with a question posed by my 10-year-old niece from Manhattan. She wondered what my crabapples were. When I told her they were actually a fruit and people made them into jelly ...

If you’ve got great fruit, you’re most of the way to making great jam. The rest is just creativity, time and confidence. Laurel Burleson, chef and owner of Ugly Apple Café in Madison, Wisconsin, once ...

This story first appeared on Food52, an online community that gives you everything you need for a happier kitchen and home – that means tested recipes, a shop full of beautiful products, a cooking ...