I’m going to make jelly from pomegranate juice – I have found recipes calling for liquid pectin, and some for powder. Does anyone have a preference? I’m not working with whole fruit, just juice, if that makes a...

quince

currant

blackberry

apple

Bring a touch of summer into the kitchen all year long.

The BBC reports on a spillage at a jam factory that was anything but harmless.

Great on toast.

Think you can’t raise your own food and livestock in the city? Think again.

Ruth Reichl discovers the joys of freezer jam.

I don’t usually make jams with pectin, so I just want to make sure that the pectin you said to use in the recipe you posted for me the other day - "1 box dry light fruit pectin" - is not the regular pectin, but the no/low...

Finding the fro-yo tanginess we crave.

Just a guess, but maybe because there’s pectin in it?

Does anyone have tips? Besides just cooking fruit down – would I need to add citric or ascorbic acid for shelf life? Pectin for texture? I’m looking for shelf stability. Thanks!

It’s been years since I last made jam...back when we lived in WA I made blackberry everywhere...nothing fancy, just using the recipe on the pectin box. I had some really good peaches in the house this weekend(it’s the...