Canning is having a moment. So is pickling, preserving, jam making and all around “putting up,” as they used to say -- and now do once more -- of the season’s harvest. And if that puts you in mind of ...

Most marmalades have a bitter after-taste—making one that is sweet takes extra time, but it's worth the effort. When I first moved into my house, one of the perks was a full-grown orange tree in the ...

This marmalade is bright and not too bitter. I blanch the peels once to remove some of the bitterness and add more lemon juice than the typical recipe calls for. If you like more bitter marmalade, ...

Adding a spoonful of marmalade to savory and sweet dishes chases winter grayness away. With so little seasonal produce to ...

The British dessert trifle has several easy components that you layer together in a serving bowl (preferably glass, so you can see the sides). You start with a simple pound or sponge cake from your ...

We once took for granted the sweet confection we spread across toast in our morning meals, and for most of us, knowledge of jams and jellies didn't go beyond what was at the local grocery store. Then ...

Place lime juice and zest in a non-reactive pot and bring the juice mixture just to a boil. As soon as the mixture comes to a full boil, remove from heat and cover the pot. Let sit at least 12 hours.

Seville oranges are much stronger and more sour than ordinary eating oranges, so they lend a fantastic flavour to this traditional English marmalade recipe. Equipment: You will need eight 300ml/10fl ...