This story is part of a four-part series on preserving fruit at home called “L.A. in a Jar.” I spent all winter last year making marmalade of all styles and types and with all manner of citrus I ...

This jewel-toned tea cake recipe pairs in-season blood oranges with rosemary and cardamom for a fragrant, lightly sweet ...

Marmalade, only it doesn’t suck. What You Need: 1 1/2 lbs citrus fruit (I use grapefruit, mandarins, oranges and lemons) 4 ...

Some people keep quarantine journals. I’m preserving my memories of this time with, well, preserves. Marmalades take longer to make than most jams because you need to boil the citrus skins into ...

This story is a component of the feature “Seasons of Preserves: Citrus Marmalade,” which is part of a four-part series on preserving fruit at home called “L.A. in a Jar.” If you know even the ...

A citrus expert explains the best ways to preserve every part of this favorite fruit. You can freeze every part of an orange—whole fruit, segments, juice, or zest ...

“L.A. in a Jar” is a four-part series on preserving fruit at home throughout the seasons in Southern California, complete with helpful tips and guidance on everything you need to know about making and ...

Try jam in dressing, on ribs, in a cocktail and more. If you’ve spent any amount of time at local farmers markets or craft fairs, you’ve probably sampled your share of jam. But if you’ve met a jam ...

This story is part of a four-part series on preserving fruit at home called “L.A. in a Jar.” Growing up, I hated marmalade. Possessing a giant sweet tooth in a sugar-loving part of the South, I found ...