As a fruit for preserves, the blueberry is tenacious. The taut globes hold their shape relentlessly — a quality appreciated in pie when, after a time in the hot oven, the berries burst gently. In the ...

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 ...

Put fruit in a colander and rinse well. (If using strawberries, take off the stems.) Put fruit in a bowl, or an 8-cup measuring cup. Crush the fruit with a potato masher or pastry blender. In a bowl, ...

Mouth-staining, sweet-tart blueberry jam -- it's summer in a jar. Nothing is simpler, either. All it takes is cooking berries with sugar, plus a little pectin to help it set. So what's up with all the ...

Looking for a free mini puzzle? Play the USA TODAY Quick Cross now. Checking my fridge recently, I noticed three jars of various jams staring back at me. And two more jars in the pantry. I love jam, ...

We all know there's no flavor like home. Michigan is home to is some mighty fine fruits. There are local strawberries, wild thimbleberries, blueberries and more. Many of those fruits make their way ...

If you’re like the typical Better Homes and Gardens editor or Test Kitchen staff member, you’ve consumed them countless times spread on toast as part of a diner breakfast and have also savored them ...

This year's Jam Jam had plenty of folksy jams playing, but not a ton of jelly. The fourth annual event, hosted Tuesday night as part of a social hour for participants at the Alaska Tribal Conference ...