Rai Mincey is a food writer and baking enthusiast whose focuses include culinary history, seasonal cooking, and Southern cuisine. She splits her time between Birmingham, Alabama, and Tulum, Mexico.

Add Yahoo as a preferred source to see more of our stories on Google. An array of Bonne Maman fruit preserves - Fletcher Huntley/The Takeout If you've ever wondered what type of preserves to buy at ...

This story is a component of the feature “Seasons of Preserves: Berry Jelly,” which is part of a four-part series on preserving fruit at home called “L.A. in a Jar.” As RuPaul sings in the 2012 song ...

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 ...

Add Yahoo as a preferred source to see more of our stories on Google. Making jam is how I like to relax. Others may get massages, go hiking or do yoga. I prefer meditatively chopping, and then lazily ...

Nathalie Barege drew inspiration from her Haitian roots and her grandmother’s recipes, leading her to create a brand of fruit preserves called Maman Myrthe’s Pantry. She even named the company after ...

If you’re like the typical Better Homes and Gardens editor or Test Kitchen staff member, you’ve consumed them countless times spread on toast as part of a diner breakfast and have also savored them ...

This easy low sugar peach jam canning recipe captures the delicious flavor of the ripe peaches without as much sugar than ...