As the seasons change and fresh fruits come into abundance, there’s no better way to capture their vibrant flavors than by making jam and jelly recipes. Even if you are a novice in the kitchen, ...

If you’re not going to eat raspberries fresh out of hand by the fistful, making jam is the next best thing. A healthy shot of cocktail bitters at the end does wonders. The flavors of the herbs and ...

When it comes to party appetizers, dips are my all-time favorite. There’s something about seeing a big variety of creamy, cheesy dips with all sorts of chips and crackers that’s irresistible to me.

Add Yahoo as a preferred source to see more of our stories on Google. Instead of reaching for a jar of store-bought jam, try making your own with this zingy raspberry jam recipe. It's easier than you ...

Make homemade raspberry-cardamom jam with Jessica Koslow of SQIRL. When it comes to making drool-worthy jam, Jessica Koslow of SQIRL really knows her stuff. Her recipe for raspberry-cardamom jam will ...

Chef Iliana Regan of Chicago's Elizabeth restaurant uses a variety of berries to make her preserves, usually depending on what's in season that she has picked fresh for herself. Here she uses juicy ...

Put all the ingredients into a bowl and stir. Leave the mixture to macerate for 2 hours, which will give the fruit time to release its juices. Transfer to a pan and stir over low heat until the sugar ...

In France, these thumbprint cookies are called Marguerites and take their name from their daisy-like shape (marguerite in French) that’s accentuated by a bright jam filling in the center. At Payard, I ...