Opened jars of jelly, like all perishables, must be uniformly kept at 40 degrees Fahrenheit or colder in the refrigerator. If you're not sure when you're going to use it again, you can keep it in ...

But when you're in the grocery store staring down a shelf full of all kinds of fruit in jars, you might feel a bit confused about the difference between jam, jelly, marmalade, and other preserves.

This is the last installment of “L.A. in a Jar,” cooking columnist Ben Mims’ four-part series on preserving fruit at home. The first fruit preserve I ever ate was muscadine jelly. A woman in ...

As I prepared for Food & Wine’s ... we only included brands found at nationwide grocery stores or easily sourced ... Skippy screams peanut butter and jelly sandwich. $4 for 16.3-ounce jar.

Rough chop or pulse a few times in a food processor. Place the apples in a large saucepan with the cloves and 1.25 litres/2 pints water. Cover and bring to a simmer for 30–45 minutes, or until ...