Put fruit in a colander and rinse well. (If using strawberries, take off the stems.) Put fruit in a bowl, or an 8-cup measuring cup. Crush the fruit with a potato masher or pastry blender. In a bowl, ...

Grape jelly has long been on my canning wish list, but frankly, I was afraid to ask. I worried it might be complicated and involved added pectin. And of course, there’s the matter of tracking down the ...

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 ...

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 ...

This is the last installment of “L.A. in a Jar,” cooking columnist Ben Mims’ four-part series on preserving fruit at home. The first fruit preserve I ever ate was muscadine jelly. A woman in my small ...

Summer might be over, but that doesn't mean we can't still jam. As we welcome fall with open arms and a closet full of chunky sweaters, we also get to usher in the opportunity to smear apple jelly on ...

Turn your favorite summer fruit into sweet, tart, and juicy jam. This classic strawberry jam can be easily altered to your liking. You can experiment with sweeteners like brown sugar or honey, replace ...