My very favorite thing to can is jam. Not quick freezer jam. Not “in-a-hurry” pectin-added jam. I prefer to make old-fashioned, long cooking, no-pectin-added jam. Every year I make cases of apricot ...

Even though it’s October, I’m canning away the last of the summer berries. We’ve still got raspberries coming in from a local farm and I wanted to do something a little different than the standard ...

If you’re looking for a simple way to jump on the latest canning trend, try a hand at creating your very own berry jam — Mason jar required. Forgo store-bought spreads meant for toasts and waffles; ...

1 1/3 pounds (600 g) fresh raspberries; or frozen raspberries, thawed (about 5 cups) 3/4 cup (150 g) granulated white sugar 1 tablespoon (15 ml) lemon juice 3 tablespoons (36 g) chia seeds 1. Put the ...

In May, when rhubarb pokes out of the ground, Linda Clay harvests and freezes the red-hued stalks awaiting July’s blueberries. When the air is perfumed with the sweetest fruits of summer, Clay will ...

This story is free to read because readers choose to support LAist. If you find value in independent local reporting, make a donation to power our newsroom today. It's June, and while sultry summer ...