It only takes a cup and a half of lilac blossoms to make two small jars of jelly. Most spring blossoms are fair game for use in jelly, syrup, wine, vinegar and more. Credit: Elizabeth Walztoni | BDN A ...

This story is a component of the feature “Seasons of Preserves: Berry Jelly,” which is part of a four-part series on preserving fruit at home called “L.A. in a Jar.” Here are the four main steps in ...

High-pectin fruits include: blackcurrants, redcurrants, cooking apples, damsons, quinces, gooseberries and some plums. Low-pectin fruits include: blackberries ...

This is the last installment of “L.A. in a Jar,” cooking columnist Ben Mims’ four-part series on preserving fruit at home. The first fruit preserve I ever ate was muscadine jelly. A woman in my small ...

My little son asked why I bothered—and got a longer answer than he'd expected. "Why do you bother making jam when you can just buy it at the store for cheap?" My youngest son posed an excellent ...