Adding a spoonful of marmalade to savory and sweet dishes chases winter grayness away. With so little seasonal produce to ...

Canning is having a moment. So is pickling, preserving, jam making and all around “putting up,” as they used to say -- and now do once more -- of the season’s harvest. And if that puts you in mind of ...

One of the most common problems I hear about from readers — and it’s a very “California” problem — is that they have too much citrus. Usually it’s because they have a fruiting tree in their yard, or ...

The best part about this recipe is no refined sugars. It's naturally sweetened with apples and dates, and the result is a spread that tastes like a caramel apple. This is just what every cheese ...

Seville oranges are much stronger and more sour than ordinary eating oranges, so they lend a fantastic flavour to this traditional English marmalade recipe. Equipment: You will need eight 300ml/10fl ...

A note about that flavor: It is wholly dependent on the marmalade you use. If you use an insipid marmalade — one that’s mostly made up of cloying, neon orange jelly without many (or any) pieces of ...

Seville oranges are much stronger and more sour than ordinary eating oranges, so they lend a fantastic flavour to this traditional English marmalade recipe. Equipment: You will need eight 300ml/10fl ...