For foodies, the beginning of fall has plenty of meaning beyond just the changing of the leaves. Whether you're dying to sip your first pumpkin spice latte or you've got a box of warm apple cider ...

My husband and I often lock horns when it comes to choosing seasonal fruit for me to make jam with; he’s a 100% peach or cherry person while I will always go for the raspberry. But you don’t stay ...

TO CAPE COD WHERE A ONE OF A KIND KITCHEN TURNS OUT GALLONS OF THE SWEET STUFF. HERE IS ERICA. >> BUTTERFLIES, BUNNIES, AND A BRIAR PATCH. BLUEBERRY JAM FOR YOUR SANDWICH IN THE TOWN OF SANDWICH ON ...

Go for the jars and warm baked goods, leave with a bag that’s heavier than planned, and a reason to “take the long way home” ...

This story is a component of the feature “Seasons of Preserves: Stone Fruit,” which is part of a four-part series on preserving fruit at home called “L.A. in a Jar.” When it comes to picking fruit for ...

A collection of some of the best stone fruit jams in Los Angeles from restaurants and farmers markets. (Silvia Razgova / For The Times; prop styling by Silvia Razgova and Sean Bradley) This story is a ...

Weigh all your ingredients, using a “one-third ratio”: I weigh all the chopped fruit and then divide that number by three. The resulting number is the amount of sugar I use. Many commercial companies ...