A freezer makes time stand still. And for anyone bent on capturing the local harvest, that’s golden. Say the berry harvest is coming on fast and furious and you’re zooming off to a five-day conference ...

Home canning "newbies" are learning the hard way about the importance of having the right directions when you're making jams and jellies. Case in point, this summer's instruction mix-up involving Sure ...

Making your own jam and jelly is easy. At least I think it is, as I use the freezer method for most of my jams rather than the cooked method. Freezer jams require no cooking and the finished product ...

3-1/2 cups prepared fruit (buy about 1-1/2 pt. fully ripe red raspberries and about 1-1/4 lb. fully ripe peaches) 7 cups sugar, measured into separate bowl 3/4 cup water 1 box SURE-JELL Fruit Pectin ...

If you have zero experience in food preserving but are absolutely aching to capture the harvest to enjoy down the road, I have two words for you: freezer jam. It is hands-down the easiest way to go.

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 ...

Looking for your new favorite fruit jelly recipe? Try out this simple and customizable one, which also shows you how to make pectin from apples. Jellies made from just the juice of fruit are the most ...

With today’s fruit pectin, making jam is simple and doesn’t involve a lot of talent — or so I’ve read. But my memories of mom spending many hours over a hot stove turns me off to the process. Recently ...