This recipe requires little more than spreading fruit preserves on a rolled-out sheet of puff, rolling it up, slicing, and baking. The oven's heat does most of the heavy lifting, transforming these ...

Range through the jam shelves of your local fancy-food shop (or your own pantry), and you'll find a lot of fancy-pants jam. You know the kind I mean: the ones with four fruits and three spices and a ...

Strawberries don’t wait for you to find them. They beckon. Their botanical name, Fragaria, means fragrance, and it’s their sudden perfume in farmers markets, stall after stall, that signals the start ...

When grocery stores offer specials on fresh strawberries this time of year, I jump at the chance to make Strawberry Preserves with Balsamic Vinegar. The balsamic vinegar, aged in special fruitwood ...

This recipe works best with weights (how would you know if you were a few strawberries short of a pint?). Use equal amounts of fruit and sugar. We’ve listed approximate volume measures if you don’t ...

1. Wash and hull strawberries quickly and carefully. Drain immediately and completely. 2. Stir together berries and sugar gently in a large, flat, shallow pan. Let stand an hour or so until the ...