Madeline Johnson from Kelso, Wash., was looking for a recipe for making apricot-pineapple jam. She said she used to make it years ago, but she has been unable to locate the recipe. She said she is in ...

Underappreciated fruits and vegetables will always have a special place in my heart. Rhubarb, nettles, quince: all these things, so tasty when cooked, used to be very popular until they got shouldered ...

Author Marisa McClellan offers these recipes from her new book, “Food in Jars, Preserving in Small Batches Year-Round” (Running Press, $23): Prepare a boiling water bath and 4 regular-mouth 1-pint ...

The peaches this summer have been the best I’ve ever had. Maybe that’s because I’m pregnant so everything tastes better, or maybe it’s just a good year for peaches. I have been eating at least one ...

Most people have never tasted a perfectly ripe, fragrant apricot, or felt juice run as they bit into it or wondered at how the tangy flavor even seems to well on the tongue after swallowing.

Edon Waycott’s strawberry jam tastes like strawberries, only more so. Strawberries squared. Strawberries to the nth degree. It could be that this is the way jam used to taste before we stopped making ...

Prepare a boiling water bath and 4 regular-mouth 1-pint jars according to the process below. Place the lids in a small saucepan, cover them with water and simmer over very low heat. Combine the ...