All you need is an InstaPot and a few ingredients to make this anti-inflammatory blackberry jam recipe and you truly won't regret it. A good jam makes all the difference between a plain sandwich and a ...

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 ...

In a medium saucepan, crush the blackberries with a potato masher. You should end up with about 2 1/2 cups crushed berries. Stir in the pectin, lemon juice, lemon zest, and vanilla bean paste. Bring ...

Editor -- Jack Aldridge's blackberry article (Harvest Garden, Aug. 18) reminded me of many summers spent in the Russian River area picking blackberries. I thought you might like to read one of our ...

After decades of gifting homemade pepper jelly and fruit preserves, Toni Duracher was no stranger to compliments from friends and family. But Duracher, 65, never expected that anyone would be ...