Experienced jelly-makers will tell you one enduring fact: All pectin is not created equal. The two types of pectin – liquid and dry – are safe for most people. Which one home cooks use, says Kansas ...

This story is a component of the feature “Seasons of Preserves: Berry Jelly,” which is part of a four-part series on preserving fruit at home called “L.A. in a Jar.” As RuPaul sings in the 2012 song ...

Almost everyone who makes homemade jam runs into the same quiet disappointment at least once. You take the pot off the heat, ...

A delicious jar of homemade jam is perfect for the holiday season. All you need is a little bit of fruit, sugar and a clean jar.

This story is a component of the feature “Seasons of Preserves: Citrus Marmalade,” which is part of a four-part series on preserving fruit at home called “L.A. in a Jar.” If you know even the ...

A favorite sweet spread for toast and bagels, strawberry jam tastes even better when made from the beautiful berries found in our gardens and at local produce stands. Jam is a slightly thick spread ...

We use strawberry jam as an example to explore the underlying principles of water activity, a key technique for food preservation. For those of us in northern climates, strawberries are the first ...

There’s nothing quite like a spoonful of homemade jam spread over warm toast or tucked into homemade thumbprint cookies. This easy raspberry jam recipe is made without added pectin—just fresh ...

This story is a component of the feature “Seasons of Preserves: Citrus Marmalade,” which is part of a four-part series on preserving fruit at home called “L.A. in a Jar.” If you know even the ...