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 ...

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 ...

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 ...

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 ...

When it comes to strawberry season, I do not mess around. I get ’em while the getting’s good. It’s part of the joy, and sorrow, that comes with eating seasonal, local foods. When local strawberries ...

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.

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 ...

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 ...

There's nothing quite like june to make a cook giddy in the kitchen. Of all the months on the calendar, this one is the most promising, the one we hang the most hopes on. The days are slowly getting ...

An explainer on pectin — found in citrus peels and membranes — and why it's crucial to getting the proper set in marmalade. (Christina House/Los Angeles Times) This story is a component of the feature ...