The process of making jams, jellies or marmalades relies on the alchemy of the elements pectin, sugar and acid. You also need to get rid of the bugs bacteria and other organisms that can turn your jam ...

Food processing extends the shelf life of fruits and vegetables through canning, freezing, drying, and preparing jams, juices, and jellies. Cleaning, cutting, and peeling the raw material are the ...

These glorious months of raspberries and peaches, blackberries, plums and nectarines inevitably lead me to making jam. I can't leave a farmers market without pounds of ripe fruit destined for ...

This story is a component of the feature “Seasons of Preserves: Apple Butter,” which is part of a four-part series on preserving fruit at home called “L.A. in a Jar.” When making fruit jam, which is ...

These glorious months of raspberries and peaches, blackberries, plums and nectarines inevitably lead me to making jam. I can’t leave a farmers market without pounds of ripe fruit destined for ...

Weigh all your ingredients, using a “one-third ratio”: I weigh all the chopped fruit and then divide that number by three. The resulting number is the amount of sugar I use. Many commercial companies ...