From splattering and sticking to stirring — how to use your senses to know your jam is perfect. Prop styling by Silvia Razgova and Sean Bradley. (Silvia Razgova/For The Times) This story is a ...

Homemade jam feels like sunshine in a jar. When I make a batch of this blueberry jam recipe in my kitchen, I want more than good flavor. I want a safe, reliable, research-based method that I can trust ...

Whole berries bob in a big bowl of this refreshing punch that's made to party. Made with the classic mojito ingredients of ...

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.” Don’t worry: Making jam does not ...

Stay-Put Cooking is a daily kitchen dispatch while you're stuck at home social distancing. Check out the archive for more tips and tricks. After a cold and damp start to spring, local strawberries ...

Editor’s note: Sadie Davis-Suskind, 14, is an eighth grader at Jane Addams Middle School and an aspiring chef. A former “MasterChef Junior” competitor, Davis-Suskind will share each week a recipe that ...

These glorious months of raspberries and peaches, blackberries, plums and nectarines inevitably lead me to making jam. I can't leave a farmers market without pounds of ripe fruit destined for ...

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.” While cooking your jam, you’ll ...