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 ...

If you're using a recipe that calls for commercial pectin, there are several points you need to pay attention to: • Do not attempt to switch powdered pectin for liquid or liquid for powdered; the two ...

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 ...

Preserve a little bit of summer in a jar with Ball Fruit Jell Freezer Jam Pectin. This latest addition to the Ball line of products makes the once-difficult task of preparing jam easy. Just combine ...

If you’ve ever made jam or jelly at home, you know most recipes require more sugar than fruit — oftentimes 4 to 7 cups! — causing many people to look for other ways to preserve more naturally and with ...

If you’ve been making jam for years, you may be in a jam rut. And if you’ve never made jam before, you may be about to fall into a rut, and it all starts with where you do grocery shopping. A little ...

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 ...

Jam, jelly, and preserves are staples in home kitchens and pantries, perfect for spreading on toast or topping desserts. For beginner canners, understanding the difference between these popular fruit ...