Rather than use commercial pectin, such as Sure-jel or Certo for making thick preserves and jams, I like to use the old-fashioned methods that use far less sugar. A commercial pectin recipe for this ...

The season of fresh fruit — and the urge to preserve it — will soon be upon us. Strawberries and rhubarb open the season, their bright red signaling the official stop to winter. Preserve recipes are ...

Few things hit the spot like a good Plum Preserves Recipe. Making plum preserves at home is a classic way to hold onto the bold, sweet-tart flavor of summer’s best plums. People love these preserves ...

Distilled alcohol is antimicrobial and stable, so preserving fruit in alcohol long-term is a good option. The classic German rumtopf recipe below (classically made in a rumtopf crock, but you can use ...

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 ...

Life is, as they say, a bowl of cherries. That’s the optimist’s view, of course, the idea being that there’s nothing better, nothing more appealing, nothing, well, happier than a generous -- and in ...

We once took for granted the sweet confection we spread across toast in our morning meals, and for most of us, knowledge of jams and jellies didn't go beyond what was at the local grocery store. Then ...

Preserving is my passion. Many years ago, I picked up a small volume called "Fine Preserving" by Catherine Plagemann. I had never put up any preserves, but after leafing through the book - now, sadly, ...

Turn fresh blueberries into a refreshing sweet-tart drink you'll want all season long. Basil-infused blueberry syrup gives limeade a sophisticated twist. When you have an abundance of fresh ...