Peaches are my emblem of this summer past, and I am smitten. But since I got to them a bit late this season, I’m determined to hold on to some of the summer sun long into fall and “orange season.” And ...

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 ...

Try these three methods to capture the essence of summer fruit in jams and jellies. By Yewande Komolafe There’s almost no way around the fact that making preserves is a process. But for me that’s what ...

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 ...

Apparently, along with the pandemic-induced spate of home gardening, gathering, and preserving causing a shortage of canning jars and lids, there is also a shortage of pectin. The good news is that ...

Rai Mincey is a food writer and baking enthusiast whose focuses include culinary history, seasonal cooking, and Southern cuisine. She splits her time between Birmingham, Alabama, and Tulum, Mexico.

The fruit trees and hedgerows are heavy with their autumn bounty at this time of year, making now the perfect time to pick for jams, jellies and chutneys. Almost any fruit or vegetable can be turned ...

Making preserves is much simpler than you think, especially when you make small quantities at a time. And it’s not necessary to sterilize the jars if you intend to eat them over the next few weeks.

Jam is the sweet, spreadable result of combining mashed fruit, sugar, and an acid, such as lemon juice. Jam may also contain salt to balance the sweetness and pectin, a naturally occurring fiber found ...