Capturing all the flavors of the growing season in a jelly jar is one of my passions. This year-long quest to bottle sunlight begins early each spring when the wee purple violet flowers appear, hiding ...

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 my small ...