You need five ½-pint canning jars. Sterilize them by rinsing with boiling water. Sterilize the lids and rings, ladle, and any other equipment that will touch the jam. You will also need a large stock ...

Place the crab-apples in a large pot, barely cover with water, add lemon juice, bring to boil and simmer till the crab-apples are soft. Strain off the liquid by pouring the mixture a colander with a ...

Do you remember your mom making crab apple jelly? Herald Food Editor Jeff Tiedeman does. For an easy crab apple jelly recipe, go to Chef Jeff, the Red River Valley's newest food blog of fun, at Chef ...

Wash the apples and cut into quarters, do not remove either peel or core. Windfalls may be used, but make sure to cut out the bruised parts. Put the apples into a large saucepan with the water and the ...

Sweetened with quince jelly and flavored with Calvados, these Whole Preserved Crab Apples are pretty enough to be an edible garnish. Take the trouble to prick the skin of each fruit, and cook them ...

Iconic New Orleans chef Leah Chase grew up in rural Madisonville, and quail shot in the nearby strawberry fields was a welcome addition to the family table. Her mother would flatten it and braise it, ...

Crab apples may be small, but they have kick. Often thought of as an ornamental tree with beautiful spring blossoms, the fruit today is an overlooked and underrated apple. One of the first apples ...

Why is Christian Science in our name? Our name is about honesty. The Monitor is owned by The First Church of Christ, Scientist, and we’ve always been transparent about that. The church publishes the ...