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 ...

Jam, jelly, and preserves are staples in home kitchens and pantries, perfect for spreading on toast or topping desserts. For beginner canners, understanding the difference between these popular fruit ...

Pectin is the key ingredient for the perfect jelly. Pectin is a natural substance in plant materials that holds cell structure together. It is more plentiful in some fruits than in others, which is ...

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 ...

This story is a component of the feature “Seasons of Preserves: Berry Jelly,” which is part of a four-part series on preserving fruit at home called “L.A. in a Jar.” Here are the four main steps in ...

If you’re like the typical Better Homes and Gardens editor or Test Kitchen staff member, you’ve consumed them countless times spread on toast as part of a diner breakfast and have also savored them ...

I love making recipes from my childhood, and this Freezer Jam Strawberry Without Pectin is proof of that. Made with just three ingredients and under 20 minutes, it transports me back in time with ...