While traditionalists will insist on christmas pudding, brandy custard and mincemeat pies, I'm a little more the practical seasonalist who insists that the chef enjoy the day as much as the guests.

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 ...

This is a real cheat's dessert. Who doesn't like jelly? 1 Sit a mixture of fresh berries at the bottom of some pretty glasses. 2 Make up some jelly crystals as per the packet instructions by reducing ...

When berry season arrives, I rush to fill the preserving pot with all the varieties I can carry home. Berry jam is versatile and practical (one step to thumbprint cookies! rugelach! jam tarts!)—and ...

Elderberries have always been a little controversial. These tiny, dark berry clusters often found on the roadside are packed with flavor, and their flowers are delicate and earthy. Whether they ward ...

The old jelly factory in Placentia where the fruit toppings and preserves pioneered by the Knott family of theme park fame were once made has been sold. Back in 1995, the Knotts had sold the Knott’s ...

Guaranteed to have guests wanting more, this custard treat with ripe cherry notes will be a winner at any table. Image credit: Juicy Delicious This cherry and custard jelly dessert is a timeless ...

It was a sad December day when The Loving Pie Company closed up shop — in fact, the cravings still come. Last week I was aching for a fat slice of their Cherry Trifecta, a super fudgy brownie-like ...