“L.A. in a Jar” is a four-part series on preserving fruit at home throughout the seasons in Southern California, complete with helpful tips and guidance on everything you need to know about making 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 ...

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.

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 ...

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 ...