Add Yahoo as a preferred source to see more of our stories on Google. Making jam is how I like to relax. Others may get massages, go hiking or do yoga. I prefer meditatively chopping, and then lazily ...

Rai Mincey is a food writer and baking enthusiast whose focuses include culinary history, seasonal cooking, and Southern cuisine. She splits her time between Birmingham, Alabama, and Tulum, Mexico.

Add Yahoo as a preferred source to see more of our stories on Google. This is the last installment of “L.A. in a Jar,” cooking columnist Ben Mims' four-part series on preserving fruit at home. The ...

Apricot butter isn’t just for breakfast. It works as a topping for pancakes, a sweet addition to cheese boards, or a thoughtful homemade gift. Best of all, making it fits naturally into any summer ...

In its small glass jar, the apricot jam looked smooth and dense — closer to apple butter than glossy preserves. Apricots will always darken during cooking, but this stuff had deepened a few shades ...

I dabble (some might say I cheat) in the practice of food preservation. My specialty is “Strawberry Freezer Jam á la Sure-Jell,” and it’s pretty tasty on a slice of toast. But I have a deep admiration ...

The convenience of canned pie fillings makes them desirable as a kitchen staple, not only for pies, but also for a quick fruit crisp or fruit-filled coffee cake. Besides their excellent flavor, ...

“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 ...