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 ...

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 ...

When fresh blueberry season rolls around, the first thing I do is eat a whole lot of blueberries by the handful, and the second thing I do is start tossing blueberries into everything I can think. One ...

Each time you spread store-bought jam on your toast, you’re also adding a dollop of sugar and high fructose corn syrup. This homemade version, however, uses only fresh fruit, lime juice, and chia ...

Australian Gourmet Traveller recipe for blueberry jelly, salted liquorice cream, almond cake and lime by Shaun Quade. “Albert Adrià of the legendary El Bulli was the first to develop the idea of ...

Like a lot of folks, for most of her life, Casey Harrington, of Atlanta, had no idea there was more than one kind of blueberry, even though she eats them with yogurt for breakfast each morning. But ...