As a fruit for preserves, the blueberry is tenacious. The taut globes hold their shape relentlessly — a quality appreciated in pie when, after a time in the hot oven, the berries burst gently. In the ...

The chef-influencer makes a spring menu with recipes from 'The Wishbone Kitchen Cookbook' When developing dishes for her forthcoming Wishbone Kitchen Cookbook, Meredith Hayden made sure her recipes ...

These meringues are chewier than some, due to the jam swirled into the fluffy egg whites. They are best the day they are made — when they still have a crunchy, crispy exterior and are slightly squishy ...

The only way I'll ever have enough blueberries for preserving is to grow my own. We don't seem to get them in any quantity in the UK and those cartons in the supermarket are far too small and too ...

My very favorite thing to can is jam. Not quick freezer jam. Not “in-a-hurry” pectin-added jam. I prefer to make old-fashioned, long cooking, no-pectin-added jam. Every year I make cases of apricot ...