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 ...

My little son asked why I bothered—and got a longer answer than he'd expected. "Why do you bother making jam when you can just buy it at the store for cheap?" My youngest son posed an excellent ...

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 ...

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, ...