Fall harvests are often bountiful, requiring food preservation skills and providing a platform for ample kitchen creativity ...

Most store-bought jams are loaded with high-fructose corn syrup, artificial pectin, and preservatives to keep them shelf-stable for months. The fruit content is often minimal, diluted with fillers and ...

Here's the cheese jam/jelly I promised to make out of the Ceylon Hill Gooseberries I harvested last week including the recipe ...

Christmas is a wonderful time of year and food is a big part of it. You may have heard of Christmas jam and wonder what it is ...

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 ...

My little son asked why I bothered—and got a longer answer than he'd expected. "Why do you bother making jam when you can just buy it at the store for cheap?" My youngest son posed an excellent ...

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 ...

“I am certain that the good Lord never intended grapes to be made into grape jelly.” — Fiorello H. La Guardia I am certain that Mr. La Guardia thought a grape’s most valiant purpose involved crushing ...

Twitter has become the platform for people to express their opinions about issues that are both serious and silly. Many times, those not-so-serious opinions are about food. With National Peanut Butter ...

It seems like there’s one way to make a peanut butter and jelly sandwich: You put peanut butter and jelly between two slices of bread. Sure, you can use crunchy or smooth peanut butter or whatever ...