There’s nothing quite like the taste of homemade classic strawberry jam, especially when it’s made the old-fashioned way without store-bought pectin. Simple ingredients and a bit of patience, makes ...

This recipe, modified just slightly from Ina Garten’s, cleverly employs 1/2 cup blueberries for added depth of flavor and color. The apple adds a natural source of pectin to help the jam will set. 1.

Sour cherries aren't great for eating out of hand, so making them into jams and toppings makes good use of them. If you have an abundance of sour cherries, you know you won’t be enjoying them out of ...

This simple, no-pectin jam recipe can be made with your favorite berries or even a combination. Made with simple ingredients you already likely have at home; you can enjoy fresh homemade jam in less ...

Making grape jam on the stove requires a lot of hands-on stirring. Plus, it's more prone to burning. This slow cooker ...

Figs abound in southern Louisiana and are a popular item to preserve/ (The NOLA.com | The Times-Picayune archive) This recipe from the website of the National Center for Home Food Preservation is ...

My very favorite thing to can is jam. Not quick freezer jam. Not “in-a-hurry” pectin-added jam. I prefer to make old-fashioned, long cooking, no-pectin-added jam. Every year I make cases of apricot ...

Every year at Christmas, my sister sends us jars of home-canned strawberry jam she makes in her Northern California kitchen. Opening the jam on a cold winter morning is like lifting the lid to a ...

It may be a bit chilly now, but in just a short time, a bounty of strawberries and other fruit will be ready to be picked. One of the best ways to preserve these beauties is to make jam or jelly.