Rai Mincey is a food writer and baking enthusiast whose focuses include culinary history, seasonal cooking, and Southern cuisine. She splits her time between Birmingham, Alabama, and Tulum, Mexico.

This story is a component of the feature “Seasons of Preserves: Berry Jelly,” which is part of a four-part series on preserving fruit at home called “L.A. in a Jar.” As RuPaul sings in the 2012 song ...

Add Yahoo as a preferred source to see more of our stories on Google. This is the first in a four-part series on preserving fruit at home called “L.A. in a Jar.” Cooking columnist Ben Mims kicks off ...

Add Yahoo as a preferred source to see more of our stories on Google. This is the last installment of “L.A. in a Jar,” cooking columnist Ben Mims' four-part series on preserving fruit at home. The ...

Of all the classic Pennsylvania dishes to grace the table during afternoon tea at Elwood in Philadelphia—cubes of venison scrapple, smoked catfish crackers with sour cream and caviar, shoofly cake—the ...

Putney -- It all started with a question posed by my 10-year-old niece from Manhattan. She wondered what my crabapples were. When I told her they were actually a fruit and people made them into jelly ...

Of all preserves, jelly is the most refined (it terms of process, not reputation). Essentially, jelly is jam without all of the seeds and fruit pulp. It’s designed for people who like the flavor of ...

If you’ve ever bought fresh fruits and vegetables, only to find them spoiled after just a few days, then you know how frustrating it is to waste food and money, especially when you’re trying to eat ...

There’s a half-empty jar of apricot preserves in my fridge that’s nearly as important to me as the milk or eggs. I reach for it constantly, the bright orange lid and shimmering glass studded with ...

This is the first in a four-part series on preserving fruit at home called “L.A. in a Jar.” Cooking columnist Ben Mims kicks off with a deep dive into stone fruit. In addition, he’s sharing tips on ...