Put fruit in a colander and rinse well. (If using strawberries, take off the stems.) Put fruit in a bowl, or an 8-cup measuring cup. Crush the fruit with a potato masher or pastry blender. In a bowl, ...

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 ...

Strawberry rhubarb jelly blends the sweetness of strawberries with the tart bite of rhubarb, giving you a classic spread that’s always a hit. Using liquid pectin makes this easy strawberry rhubarb ...

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 ...

Summer might be over, but that doesn't mean we can't still jam. As we welcome fall with open arms and a closet full of chunky sweaters, we also get to usher in the opportunity to smear apple jelly on ...

Pectin is a unique fiber found in fruits and vegetables. It’s a soluble fiber known as a polysaccharide, which is a long chain of indigestible sugars. When heated in the presence of liquid, pectin ...

Pectin is the soluble fiber found in most non-woody plants, particularly apples, plums, apricots, and citrus peels or pulp. The ingredient is commonly added to foods as a thickener, especially in jams ...