Tips to set you up for success
Bonus: It's also like aromatherapy for your kitchen
An inch spicy, a tad tangy, a lot spreadable
A family cookie recipe that the editors of "Gourmet" deemed the best of 2004.
What to do when there's just one spoonful left.
Meet bacon jam, the black horse of the meat aisle and your new favorite condiment.
Sachertorte, a dreamy Viennese chocolate cake filled with apricot jam and glazed with chocolate ganache.
Alexandra gives us some very good reasons (and recipes) why an overload of kumquats is a blessing, not a curse.
Rugelach -- that pretty, rolled holiday cookie filled with nuts and honey -- is surprisingly easy to make at home. Choose your filling, then get rolling.
Pie's cool, low-maintenance cousin is your new go-to dessert.
A week full of sweet recipes and resourceful tips from Mrs. Wheelbarrow.
An almost-instant snack that will bring you nothing but joy -- plus, a way to use up all of those half-empty jam jars.
A rolled cookie perfect for using up whatever jam and nuts you have on hand. (Bonus: They freeze beautifully.)
No matter what it's called, it's heavenly on toast -- but it's about time we learned the difference between jams, preserves, and confitures.
A sweet and savory focaccia that's suited for any time and any place.
Mrs. Wheelbarrow turns jam into an easy dinner party dessert or hors d'oeuvre.
A one-ingredient grape jam from the heart of Abruzzo.
Mason jars can be anything you want them to be.
Compote is like jam, simplified: Here's how to make it with whatever fruit looks good -- no recipe required.
April McGreger from Farmer's Daughter Pickles & Preserves shares a recipe for spiced pear preserves that are cooked low and slow -- a perfect canning project for winter's darkest months.
Marisa McClellan from Food in Jars walks us through the ins and outs of White Peach Jam.
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Well played. You deserve a cookie.
Name your first collection or try one of these: