“L.A. in a Jar” is a four-part series on preserving fruit at home throughout the seasons in Southern California, complete with helpful tips and guidance on everything you need to know about making and ...

If you’ve ever wanted to make your own fruit spreads, this apricot butter recipe is the perfect place to start. Home food preservers love this method because it uses fresh apricots and simple steps, ...

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 ...

The convenience of canned pie fillings makes them desirable as a kitchen staple, not only for pies, but also for a quick fruit crisp or fruit-filled coffee cake. Besides their excellent flavor, ...

Jelly, jam, and preserves are all types of fruit spreads made from heating pectin, sugar, and acid. Jelly is made from fruit juice and has a firmer gel and a smooth texture. Jams and preserves are ...

In a previous column, I discussed how to preserve your fruit crop by freezing or dehydrating it. Since I am also a certified master food preserver, I thought I would use this column to discuss canning ...