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 ...

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 ...

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, ...

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 ...

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 ...

In peak summer, when we're not in the mood for an elaborate meal, a simple slice of bread with jam or marmalade on top does ...

From wood-paneled diners to royal tea parties, jam is our jam ... and so is marmalade. Both jarred spreads are all about fruit and sugar reduced over heat, not to mention the delicious storage of ...

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As a child, the first cookbook I was gifted was Mary Poppins in the Kitchen: A Cookery Book with a Story. It was the beginning of my love for foods from around Britain—especially foods served during ...