As we approach the summer solstice, long, hot days spur a growth frenzy in the garden. That explosion of fertility produces the excesses that I live for. I love being swamped by 100 pounds of the ...

As a fruit for preserves, the blueberry is tenacious. The taut globes hold their shape relentlessly — a quality appreciated in pie when, after a time in the hot oven, the berries burst gently. In the ...

Homemade jam feels like sunshine in a jar. When I make a batch of this blueberry jam recipe in my kitchen, I want more than ...

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 ...

Mouth-staining, sweet-tart blueberry jam -- it's summer in a jar. Nothing is simpler, either. All it takes is cooking berries with sugar, plus a little pectin to help it set. So what's up with all the ...

Checking my fridge recently, I noticed three jars of various jams staring back at me. And two more jars in the pantry. I love jam, but I just don’t have “Tea! With jam, and bread” (a la Julie Andrews) ...