Perhaps the best way to hold onto prime summer fruit well into the winter is by using it to make fresh, bright, and fruity ...

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 ...

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 ...

Valerie Confections, this week at the Santa Monica Farmers Market. She was positively glowing about her apricots. I had to ask, what isn’t she doing with apricots? Until the Blenheims arrive, she is ...

Alice Zaslavsky is an internationally acclaimed author, broadcaster and taste-maker. Her cookbooks are published across 15 countries, in seven different languages. Alice is the Culinary Correspondent ...

8 cups washed, pitted apricots chopped into bite-size pieces (about 4½ pounds ripe or slightly underripe whole fruit) 2 cups granulated sugar ½ cup fresh lemon juice (from 3-6 lemons) ...

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 ...