Is there anything as delicious as a sun-warmed raspberry plucked from the bush and popped into your mouth? The flip side of this simple summer pleasure is how fragile your freshly picked raspberries ...

For example, we made Raspberry-Rose Freezer Jam which is no-cook and made with freezer pectin. While this recipe will not work with regular pectin, you could swap the raspberries for blueberries, ...

As the seasons change and fresh fruits come into abundance, there’s no better way to capture their vibrant flavors than by making jam and jelly recipes. Even if you are a novice in the kitchen, ...

The exact origins of fruit preserves, jelly, and jam remain shrouded in historical hearsay. Most likely invented in the cane sugar-rich lands of what is now the Middle East, the sweetened fruit ...

Summer is in full swing. That means nonstop popsicles, cold salads, meals on the grill and lots of fresh fruit. Fresh fruit is abundant and cheap in the summertime, so take advantage of that and whip ...

Jam-making was treated with utmost seriousness in my family. My grandmother grew up at least partly in an era without refrigeration, so preserving the summer’s bounty to consume in the winter was a ...

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 ...

Nobody really needs a recommendation for what to do with raspberry jam, but here are two: spread it on toast with fresh ricotta (especially sheep’s milk ricotta if you can find it) or layer it with ...

Although making jam isn’t difficult, sterilizing jars and lids, stirring a bubbling mixture of fruit and sugar, and processing the filled jars in a boiling water bath does require a fair amount of ...