If you’ve ever made jam or jelly at home, you know most recipes require more sugar than fruit — oftentimes 4 to 7 cups! — causing many people to look for other ways to preserve more naturally and with ...

When it comes to making jams, jellies and preserves, the recipes call for sugar — usually lots of sugar. A recipe for classic strawberry jam in “Better Homes and Gardens Jams & Jellies” (Houghton ...

I think there are three things that Seattleites universally look forward to when contemplating summer: The reappearance of a certain glowing orb in the sky, dining alfresco without needing a warm hat ...

At the Locavore Market on O.C. Haley Blvd. earlier this month. (Zee Thornton) The local Si Se Puede canning collective credits this pie filling recipe to Pomona Universal Pectin, which is used to make ...

TEST KITCHEN: Getting your berry or stone-fruit jam to gel properly may take a bit of help While some hard-core canners preserve all year round, most of us wait until strawberries and rhubarb arrive ...

Pectin is a fiber found in most plants. It functions as the "glue" that holds the cell walls of the plant together. It is a thread-like carbohydrate. While pectin is found in almost all produce, it is ...