This story is part of a four-part series on preserving fruit at home called “L.A. in a Jar.” I spent all winter last year making marmalade of all styles and types and with all manner of citrus I ...

My big February project was tackling citrus preserves. I purchased my weight in several varieties of lemons, oranges, and limes (though they were not Spokane-local, they were US grown—there are some ...

We are huge fans of citrus fruit at our house. My partner devours grapefruits. We can’t keep my daughter stocked in blood oranges. Me? I love it all. Key limes, Meyer lemons, kumquats, pumelos, ...

“L.A. in a Jar” is a four-part series on preserving fruit at home throughout the seasons in Southern California, complete with helpful tips and guidance on everything you need to know about making and ...

Citrus season began this month and continues until March or April, depending on the weather. For the next few weeks, I’ll take the time whenever I am at the grocery store to poke around in the produce ...

Redlands’ citrus industry is under threat, from potential high water costs as a result of drought, from the possibility of converting hundreds of acres of flat agricultural land into residential ...

Try these three methods to capture the essence of summer fruit in jams and jellies. By Yewande Komolafe There’s almost no way around the fact that making preserves is a process. But for me that’s what ...

Toast with some butter and jam is a marvelous thing. Wait. Butter and jam? Or butter and jelly? Or is it marmalade? What’s the difference between jam and jelly and every other kind of sweet, ...