I included pectin in my blackberry jam recipe because I was worried about my jam not setting enough. Leave it out if you prefer. If you choose to skip the pectin, you'll need to cook the jam longer, ...

There's nothing better than a ripe, juicy, sweet-tart blackberry at peak season. Luckily, there's a way to enjoy that delicious flavor all year long: Make your own jams and jellies! These irresistible ...

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 ...

What's the difference between jam and jelly? Good question. Thank you to those who have been paying attention to our pickled, preserved, jellied and "put up" Recipes from Our Files last week and this ...

The dark, inky sweetness of blackberries pairs beautifully with a refreshingly bitter shot of amaro in this grown-up berry jelly. Chopped green apples are added to the berries to provide pectin, which ...

Most jam recipes call for some pectin, but cooked jams do not require the addition of pectin. They simply require careful cooking to ensure proper gelling. However, low-sugar and freezer (uncooked) ...

1. Place berries and sugar in a large nonreactive bowl; gently toss. Cover and refrigerate 48 hours. 2. Place berry mixture in large pot. Place rinds in cheesecloth secured with cotton string or in a ...