A delicious jar of homemade jam is perfect for the holiday season. All you need is a little bit of fruit, sugar and a clean ...

Experienced jelly-makers will tell you one enduring fact: All pectin is not created equal. The two types of pectin – liquid and dry – are safe for most people. Which one home cooks use, says Kansas ...

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 ...

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.” Here are the four main steps in ...

Small Batch Jam Co’s pink guava jam is the top seller. Photo by Karla Kane. They say when life gives you lemons, make lemonade. In Pablo Lugones’ case, life gave him blackberries, so he made jam.

Making jam is the accessible starting point for food resilience, connecting a simple kitchen practice to a deep history of economic stability and personal empowerment. If you're a home preserver, ...

We may receive a commission on purchases made from links. Old Bandage, Dead Fish, Barf. These aren't just smelly waste products needing to be disposed of, they're actual Jelly Belly flavors made as ...

Our classic sufganiyot are warm, sugar-dusted donuts with bright raspberry centers that will quickly become the focus of your ...

"Hearst Magazines and Yahoo may earn commission or revenue on some items through these links." Joanna Gaines is soaking up every sweet moment she can with her kids this summer. Quite literally, in ...