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 ...

In a medium saucepan, crush the blackberries with a potato masher. You should end up with about 2 1/2 cups crushed berries. Stir in the pectin, lemon juice, lemon zest, and vanilla bean paste. Bring ...

Homemade jam feels like sunshine in a jar. When I make a batch of this blueberry jam recipe in my kitchen, I want more than ...

The good news is most fruits used for jam and jelly making are high acid. Jordan Champagne's book It Starts With Fruit, includes a handy chart that lists the pH of common fruits as well as pectin ...

All you need is an InstaPot and a few ingredients to make this anti-inflammatory blackberry jam recipe and you truly won't regret it. A good jam makes all the difference between a plain sandwich and a ...

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 ...

Many cooks have a bit of trepidation about canning. And with good cause — canned low-acid foods such as vegetables, meats and some tomatoes can harbor harmful organisms if not processed properly. But ...