I know summer doesn’t officially end until Sept. 23, but in most people’s minds, the last day of summer is the Tuesday after Labor Day. But I’m holding on. At least until all the local fruit, ...

These glorious months of raspberries and peaches, blackberries, plums and nectarines inevitably lead me to making jam. I can’t leave a farmers market without pounds of ripe fruit destined for ...

If you're never made jam before, the process may seem daunting. But homemade jam is surprisingly simple — and the results will blow any store-bought jar out of the water. Here are 17 of our easiest ...

After a long winter, strawberries are one of the first fruits that pop up at farmers markets, signaling the beginning of spring and the impending summer produce season. Turning the juicy red berries ...

Nothing says summer like the sweet, sticky juices of a fresh, fragrant peach dripping down your chin — or plum or nectarine, or any of the stone fruits that come into season in the late spring, peak ...

I can’t go back to the regular stuff.

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) ...

Marie Curie was a jam-maker. Her home account books, writes Susan Quinn in Marie Curie: A Life, were filled with seasonal entries for fruit for making jam, and the summer of 1898, during which she ...