7 stone fruit jams to buy in L.A. now

A list of the best stone fruit jams in Los Angeles from restaurants and farmers markets.
Jenn Harris, Ben Mims • Los Angeles Times • July 15, 2021
This story is a component of the feature “Seasons of Preserves: Stone Fruit,” which is part of a four-part series on preserving fruit at home called “L.A. in a Jar.” If all this talk of jam has you scrambling for a spoon and a jar, here are some...
The full article can be read on the Los Angeles Times website.

Related Articles

How L.A. cake virtuosos learned to thrive on Instagram

Bill Addison • Los Angeles Times • April 17, 2021
The 6-inch cake that pastry chef Casey Shea delivered was a barrel-shaped whirl of salted vanilla buttercream, sequined with sliced berries and candied kumquats. On an early March menu, Shea had presented her customers, who ordered via Instagram,...

Best pop-up restaurants of the 101: 2020 edition

Bill Addison, Patricia Escárcega • Los Angeles Times • December 9, 2020
[It's here: The Los Angeles Times' 101 restaurants, dishes, people and ideas that define how we eat in 2020.] If you’ve been following dining culture in Los Angeles during the COVID-19 pandemic, you know about the ascent of online-based ventures...

These Micro Bread Bakers Are Selling Home-Crafted Creations During the Pandemic

Joshua Lurie • Los Angeles Magazine • August 19, 2020
At the beginning of the pandemic, everybody seemed to decide together that this would be our chance to start baking bread at home. But, after a few less-than-transcendent loaves, you and your quarantine pod-mates may be growing weary of the DIY...

Chez Panisse reimagined the way we eat. Is that enough?

Bill Addison • Los Angeles Times • August 19, 2021
On Aug. 28, 1971, a 27-year-old former Montessori teacher named Alice Waters opened a restaurant on Shattuck Avenue in Berkeley. Waters had studied abroad in France six years earlier and, back home, longed to emulate the notions of hospitality and...

République is the L.A. restaurant our food critic recommends more than any other

Bill Addison • Los Angeles Times • September 19, 2019
A tall, tiered metal rack stands inconspicuously in the pearly light of République’s castle-like dining room during the day. Rows of peaches — some pale, some blushing, a few so ready to be devoured they’ve turned reddish-gray — line its top...