As the seasons change and fresh fruits come into abundance, there’s no better way to capture their vibrant flavors than by making jam and jelly recipes. Even if you are a novice in the kitchen, ...

My very favorite thing to can is jam. Not quick freezer jam. Not “in-a-hurry” pectin-added jam. I prefer to make old-fashioned, long cooking, no-pectin-added jam. Every year I make cases of apricot ...

If you’re looking for a simple way to jump on the latest canning trend, try a hand at creating your very own berry jam — Mason jar required. Forgo store-bought spreads meant for toasts and waffles; ...

Even though it’s October, I’m canning away the last of the summer berries. We’ve still got raspberries coming in from a local farm and I wanted to do something a little different than the standard ...

My grandmother’s refrigerator was tiny. Space was at a premium, and the freezer only held an ice cube tray. She spent labor-intensive hours canning, storing the results on shelves in the garage. The ...

In May, when rhubarb pokes out of the ground, Linda Clay harvests and freezes the red-hued stalks awaiting July’s blueberries. When the air is perfumed with the sweetest fruits of summer, Clay will ...

1 1/3 pounds (600 g) fresh raspberries; or frozen raspberries, thawed (about 5 cups) 3/4 cup (150 g) granulated white sugar 1 tablespoon (15 ml) lemon juice 3 tablespoons (36 g) chia seeds 1. Put the ...

This story is free to read because readers choose to support LAist. If you find value in independent local reporting, make a donation to power our newsroom today. It's June, and while sultry summer ...