Why is Christian Science in our name? Our name is about honesty. The Monitor is owned by The First Church of Christ, Scientist, and we’ve always been transparent about that. The church publishes the ...

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 ...

From berries and peaches to rhubarb, this versatile jam recipe transforms fresh fruit into deliciously sweet preserves. Once macerated, the fruit mixture is cooked into a glossy, jewel-toned jam. “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 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 ...

Add Yahoo as a preferred source to see more of our stories on Google. If I say fruit preserves, perhaps you picture a sticky jar of strawberry jam or a chock-full container of apple butter. But fruit ...

If you’re like the typical Better Homes and Gardens editor or Test Kitchen staff member, you’ve consumed them countless times spread on toast as part of a diner breakfast and have also savored them ...

She spent weeks picking peaches, apples, pears, and plums from the small orchard behind her home before turning them into ...

When it comes to the amount of sugar found in jam compared to the sugar content in preserves, the difference isn't huge, but it's still worth noting. Since jam is made with fruit (which already ...