This easy low sugar peach jam canning recipe captures the delicious flavor of the ripe peaches without as much sugar than ...

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 ...

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 ...

Many cooks have a bit of trepidation about canning. And with good cause — canned low-acid foods such as vegetables, meats and some tomatoes can harbor harmful organisms if not processed properly. But ...

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 naturally occurring thickener and stabilizer, helping jams, jellies, and fruit preserves set. Scientifically speaking, it’s a soluble fiber (a.k.a. a type of polysaccharide) found in the ...