We're working on a fruit conserve recipe for the June issue. It's a simple thing, this condiment, but sometimes the simplest recipes take on a not-so-simple life of their own. In this recipe, three ...

Of all preserves, jelly is the most refined (it terms of process, not reputation). Essentially, jelly is jam without all of the seeds and fruit pulp. It’s designed for people who like the flavor of ...

The season of fresh fruit — and the urge to preserve it — will soon be upon us. Strawberries and rhubarb open the season, their bright red signaling the official stop to winter. Preserve recipes are ...

There’s a half-empty jar of apricot preserves in my fridge that’s nearly as important to me as the milk or eggs. I reach for it constantly, the bright orange lid and shimmering glass studded with ...

If I say fruit preserves, perhaps you picture a sticky jar of strawberry jam or a chock-full container of apple butter. But fruit preserves can be salty too. The process is arguably even easier, since ...

Jam is the sweet, spreadable result of combining mashed fruit, sugar, and an acid, such as lemon juice. Jam may also contain salt to balance the sweetness and pectin, a naturally occurring fiber found ...

Why is Christian Science in our name? Our name is about honesty. The Monitor is owned by The First Church of Christ, Scientist, and we’ve always been transparent about that. The church publishes the ...

This is the first in a four-part series on preserving fruit at home called “L.A. in a Jar.” Cooking columnist Ben Mims kicks off with a deep dive into stone fruit. In addition, he’s sharing tips on ...