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 ...

We use strawberry jam as an example to explore the underlying principles of water activity, a key technique for food preservation. For those of us in northern climates, strawberries are the first ...

There’s something truly special about homemade strawberry jelly. It’s sweet, simple, and packed with real fruit flavor—just ...

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Our sweet and hot peppers are ripening faster than we can pick. We’re out in the pepper rows every day gently twisting peppers from stems. Time to get those peppers in my country kitchen to make hot ...

Turning pineapples into jam may soon become faster, cheaper, and more sustainable thanks to curdlan, a natural polysaccharide with unique gelling properties.

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 ...

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 ...

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 ...