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 ...

With the holidays near, there is one type of gift I’m always happy to receive — a delicious jar of homemade jam. And here’s the truth: You don’t need to be Martha Stewart or Ina Garten to make ...

Save this article to read it later. As cabin fever sets in, a lot of people are finding comfort in cooking elaborate dinners, baking the perfect cookie, or even tending to a sourdough starter. Making ...

From berries and peaches to rhubarb, this versatile jam recipe transforms fresh fruit into deliciously sweet preserves. Once macerated, the fruit mixture is cooked into a glossy, jewel-toned jam. “The ...

My grandmother wasn’t your average grandmother in the kitchen. She was a huge advocate for quick and easy meals. On days when she wanted a sandwich she could slap together for herself and my ...