The exact origins of fruit preserves, jelly, and jam remain shrouded in historical hearsay. Most likely invented in the cane sugar-rich lands of what is now the Middle East, the sweetened fruit ...

Editor’s note: Sadie Davis-Suskind, 14, is an eighth grader at Jane Addams Middle School and an aspiring chef. A former “MasterChef Junior” competitor, Davis-Suskind will share each week a recipe that ...

Welcome back to the channel, everyone! Today I'm showing you another Holiday How-To by showing you how I make my own raspberry jam. This is the perfect addition to your meals this season, and it's ...

Store-bought raspberry jam can be a disappointment, tasting more like gummy candy than raspberries. We wanted a jam bursting with fresh fruit flavor, and we started by finding the perfect balance of ...

Indulge in homemade goodness with marble sourdough, rich chocolate butter, and sweet raspberry jam. A delicious treat that's ...

Store-bought raspberry jam can be a disappointment, tasting more like gummy candy than raspberries. We wanted a jam bursting with fresh fruit flavor, and we started by finding the perfect balance of ...

Making jam doesn't have to be a time-consuming, exacting process when you have a secret weapon up your sleeve: chia seeds. The real beauty in chia jam, like this raspberry ginger lime recipe, is that ...

Pink peppercorns are one of my favorite spices to use in baking; their subtle spice and characteristically floral aroma come alive in butter and sugar, and the color of their skins adds a beautiful ...

Meadow Ramsey's cardamom bars are rippled with homemade raspberry jam. (Portrait by Christina House / Los Angeles Times; cookie photo by Silvia Razgova / For The Times; food and prop styling by Leah ...

Gemma Johnson is a Senior Contributor from the United Kingdom who writes guides, lists, and updates. Gemma's passion for video games began in the 90s, growing up with classic titles like Goldeneye, ...

This undated photo provided by America's Test Kitchen in August 2018 shows a raspberry jam in Brookline, Mass. This recipe appears in the cookbook “Foolproof Preserving.” (Daniel J. van Ackere/America ...