Pectin is a naturally occurring thickener and stabilizer, helping jams, jellies, and fruit preserves set. Scientifically speaking, it’s a soluble fiber (a.k.a. a type of polysaccharide) found in the ...

Fruit spreads are a staple in many households, but it can be hard to tell the difference between jams, preserves and ...

In the past, making jam was a way to have fruit on hand during the long winter months. Today, we make jam more for pleasure than out of necessity. A range of new pectin now allows us to make jam ...

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 ...

A very long time ago, in an era without refrigerators, fruits couldn't be stored for long. But in the 4th century, the Greeks devised a method to preserve marmelo, a fruit similar to quince, for long ...

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 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 ...

Have you ever bought a watermelon and it's not that sweet? Don't toss it and make this watermelon jam. Made with four ...

Experimenting with homemade jam can be a hoot, but it's important to add the proper ingredients in order to find the perfect sweetness and texture.