If you want to make your own strawberry jam at home, the recipe is super easy! And you might just have all three ingredients ...

Fall is my favorite time of the year and one of my favorite times to preserve apples. The crispness of apples, the warmth of ...

If you’ve ever made jam or jelly at home, you know most recipes require more sugar than ... more naturally and with less sugar. Pomona’s Pectin is the answer to this canning conundrum.

High-pectin fruits include: blackcurrants, redcurrants, cooking apples, damsons, quinces, gooseberries and some plums. Low-pectin fruits include: blackberries ...

Use immediately or cover and store in the refrigerator for up to 3 days. For the jelly: Measure 100ml of the blackcurrant juice into a small saucepan with the sugar. Place over a gentle heat ...

8 cups washed, pitted apricots chopped into bite-size pieces (about 4½ pounds ripe or slightly underripe whole fruit) 2 cups granulated sugar ½ cup fresh lemon juice (from 3-6 lemons) ...

This easy jam recipe works with almost any fruit. The results are modestly sweet and balanced with lemon juice. Learn how to make jam without pectin. It was spring of 2008, the strawberries were ...

In small pot over medium heat, place currants with just enough water to ... Remove from oven, and cool slightly before serving. Recipe from Clean Start by Terry Walters/Sterling Epicure, 2011.

To start simply with no special equipment, I turned to a five-ingredient jam recipe. Vasavada recommends ripe, soft d’Anjou or Seckel pears. Because in the Pacific Northwest we are absolutely ...

Mix in the jam. At this point it will look like blackberry ... that every bite of cake needs to be slathered in caramel. Recipe courtesy of Sugar, Sugar: Every Recipe Has a Story by Kimberly ...