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 ...

Marmalade differs from jams and preserves because it is both a jelly and a whole-fruit spread, says McClennan. Marmalade is a ...

Marmalade means oranges, sure. But to East Bay jam maker June Taylor, marmalade also means limes with ginger, tangerines with grapefruit, Meyer lemons, kumquats and clementines. All of winter's citrus ...

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, ...

Meyer lemons are found in abundance all over the Bay Area, and make lovely marmalade. The Eureka lemon adds a bit of tartness, and its peel provides the pectin necessary for a nice set. Meyer lemon ...

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 ...