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Preserves

Brazil Creates Amazon Rainforest Reserve Larger Than Delaware

Reuters | Posted 10.21.2014 | Green

SAO PAULO, Oct 21 (Reuters) - The Brazilian government said on Tuesday it has put an environmentally rich area of the Amazon rainforest under federa...

Blackberry Farm Shares The Secret To The Perfect Strawberry Preserves

The Huffington Post | Julie R. Thomson | Posted 06.02.2014 | Taste

This one ACTUALLY tastes like strawberries.

Three Ways to Honor Rhubarb

Ali Schmidt | Posted 08.04.2013 | Taste
Ali Schmidt

Rhubarb shines all on its own.

How To Make Jam Without Refined Sugar

Stephanie J. Stiavetti | Posted 02.12.2013 | Taste
Stephanie J. Stiavetti

What if I were to tell you that there was a way to put up fruit without refined sugar? Without Splenda? With only fruit juice? When I learned how to make refined-sugar-free jam, it was one of the best things I've tried in a while. I was hooked.

Spiced Fig Preserves

Nik Sharma | Posted 10.19.2012 | Taste
Nik Sharma

This preserve uses whole figs that have their stems removed but I keep their skins because I like them.

30 Jams, Jellies And Preserves To Make At Home

Posted 07.19.2013 | Taste

Tis the season to put up some jam.

7 Sweet Strawberry Recipes

Food52 | Posted 08.31.2012 | Taste
Food52

Strawberries have arrived! They have finally burst into the stands of the Greenmarket, gracing us with their sweet and delicate perfume.

Taste Test: Our Quest For A Standout Strawberry Jam

Kitchen Daily | Posted 08.31.2012 | Taste

Strawberry jam is one of the ultimate culinary nectars, the result of boiling down fresh seasonal fruit into a bold, jewel-toned lava just bursting wi...

Food Swap!

Rebecca Gerendasy | Posted 05.25.2011 | Home
Rebecca Gerendasy

As many of of us approach the depths of winter, perhaps we might look at our homemade goods with a yearning for something different, something new to taste from someone else's pantry. Have you thought about a food swap?

The Queen of Confitures

Flora Lazar | Posted 05.25.2011 | Chicago
Flora Lazar

Christine Ferber's widely-used moniker, the queen of jams, hardly describes her influence on contemporary gastronomy, especially on the Chicago culinary scene.