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 ...

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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 ...

Jelly, jam, and preserves are all types of fruit spreads made from heating pectin, sugar, and acid. Jelly is made from fruit juice and has a firmer gel and a smooth texture. Jams and preserves are ...

Perfect pie crusts, croissants, macarons — some of our favorite foods feel completely intimidating to cook at home. Jam, especially, brings to mind visions of boiling jam jars, jammy explosions, and ...

The pelican is the state bird of Louisiana, and the state flower is the magnolia. But did you know that the state fruit is the strawberry? Yes, that most common and much-loved fruit is our Louisiana ...

A delicious jar of homemade jam is perfect for the holiday season. All you need is a little bit of fruit, sugar and a clean jar.

I’m a sucker for any fancy jam — especially fig jam, which has a way of making everything from basic toast to charcuterie boards feel extra special. So as soon as fresh figs show up at the market, I’m ...

We’re right on the cusp of berry season, and that means jam. I’ve made my own freezer jam every year for the last 15 years or so, ever since I realized I could use strawberry Jell-O in place of pectin ...