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 ...

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, ...

This delicious marmalade takes three days to make, but the end-result is worth it: a big batch of perfectly balanced sweet, bitter and tart marmalade. Rachel Saunders is the former owner of Blue Chair ...

In her first cookbook, Rachel Saunders showed us how to masterfully re-create her unique and vividly flavored preserves at home. The jam maker and owner of Oakland’s Blue Chair Fruit is now back with ...

This is one of my favorite! I love the tangy pureed version of orange zest and apples. A great way to use up all the apples you have bought from apple picking or the farmers market. I do not carry any ...

Have a bumper crop of eggplant? Make marmalade. (The NOLA.com / Times-Picayune archive) All this week and next we are exploring the many ways that eggplant can be enjoyed. This recipe is one of the ...