Toast with some butter and jam is a marvelous thing. Wait. Butter and jam? Or butter and jelly? Or is it marmalade? What’s the difference between jam and jelly and every other kind of sweet, ...

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 ...

Nothing says summer like the sweet, sticky juices of a fresh, fragrant peach dripping down your chin — or plum or nectarine, or any of the stone fruits that come into season in the late spring, peak ...

Jam-making conjures up images of domestic idylls, an escape to the mountains to live on your wits, and jam. The seemingly simple mixture of fruit and sugar held together by a web of pectin strands can ...

There’s something truly special about making your plum jam at home. This plum jam recipe with pectin brings out the bright, tangy sweetness of ripe plums and simplifies the canning process, making it ...

This easy low sugar peach jam canning recipe captures the delicious flavor of the ripe peaches without as much sugar than traditional jam recipes. Made with simple ingredients, and no pectins, this ...

For fruit and vegetables, texture is an important quality indicator when assessing functional performance or ripeness. This texture evaluation can be performed on both fresh fruits and vegetables, and ...