Grape jelly has long been on my canning wish list, but frankly, I was afraid to ask. I worried it might be complicated and involved added pectin. And of course, there’s the matter of tracking down the ...

Making grape jam on the stove requires a lot of hands-on stirring. Plus, it's more prone to burning. This slow cooker technique is more reliable and easy.

When I was little, I hated going to a friend's birthday parties because lunch was almost guaranteed to be hot dogs and jell-O, two of my least favorite foods as a kid. While I didn't know it at the ...

With a notoriously short season — late September to early October — this straightforward jelly is just one way to capture the intensity of Concord grapes well into the winter months. Inspired by a pie ...

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 ...