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 ...

My very favorite thing to can is jam. Not quick freezer jam. Not “in-a-hurry” pectin-added jam. I prefer to make old-fashioned, long cooking, no-pectin-added jam. Every year I make cases of apricot ...

Jam, jelly, and preserves are staples in home kitchens and pantries, perfect for spreading on toast or topping desserts. For beginner canners, understanding the difference between these popular fruit ...

Grind or puree raspberries and peppers in blender. In a pot, combine with sugar and vinegar. Bring to a full rolling boil, stirring constantly. Remove from heat and let stand 15 minutes. Bring to a ...

Ahhhh, fresh berries. Best when eaten out of hand fresh off the plant, wonderful when folded into muffin or scone batter, beautiful on top of homemade cake or a green salad. But the season is so ...

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For years I researched the art and craft of preserving summer fruit, but I could never bring myself to go ahead and try it myself. What if I did something wrong? What if my jars exploded in the heat?

Home canning, like raising your own vegetables, has taken on new meaning and urgency during the pandemic. Last spring, people who hadn’t planted a garden in years — or perhaps ever — started growing ...

These days, we can generally get a variety of fruits and vegetables year-round due to long distance shipping and air freight. But buying produce out of season never quite tastes as good, and there is ...