Making grape jam on the stove requires a lot of hands-on stirring. Plus, it's more prone to burning. This slow cooker ...

From splattering and sticking to stirring — how to use your senses to know your jam is perfect. Prop styling by Silvia Razgova and Sean Bradley. (Silvia Razgova/For The Times) This story is a ...

If you’ve never tried Onion Jam, picture this: sweet onions cooked down until they turn soft and glossy, with a tangy kick ...

Well, it’s in the name. Onion jam is simply a savory-sweet jam made with humble onions as the primary ingredient—plus a ...

Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.

This espresso bacon jam elevates the Lorén burger, which is crafted from beef filet trimmings, topped with house seasoning, black garlic aioli, cambozola cheese, and butter lettuce. The jam works well ...

Weigh all your ingredients, using a “one-third ratio”: I weigh all the chopped fruit and then divide that number by three. The resulting number is the amount of sugar I use. Many commercial companies ...

Cookbook author and creator Carleigh Bodrug cooked with "GMA" on July 4! When it comes to making easy summery dishes with quick ways to sneak in more plants and nutrients -- while also reducing food ...

The problem with most jam-making instructions is that they are not intended for you and me. They're artifacts of a time when jam-making was a necessity, not a pleasure. If you're a farm wife who has ...

This summer, we headed to north Louisiana and, lucky us, got to eat peaches fresh off the trees. If you've never done this, put it on your bucket list. There is nothing better than having the juice ...

Seasonal fruit makes me feel like a drug addict: it makes me excited and a little anxious that I won’t eat enough of them in their short season. So when cherries first show up, I buy five pounds just ...

This story is a component of the feature “Seasons of Preserves: Stone Fruit,” which is part of a four-part series on preserving fruit at home called “L.A. in a Jar.” While cooking your jam, you’ll ...