My very favorite thing to can is jam. Not quick freezer jam. Not “in-a-hurry” pectin-added jam. I prefer to make old-fashioned, long cooking, no-pectin-added jam. Every year I make cases of apricot ...

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 ...

Summer berries are the best! Bruce Weinstein and Mark Scarbrough, co-authors of the “Cold Canning”, joined us to share two delicious ways to enjoy raspberries. Bruce Weinstein and Mark Scarbrough are ...

Ahhhh, fresh berries. Best when eaten out of hand fresh off the plant, wonderful when folded into muffin or scone batter, beautiful on top of homemade cake or a green salad. But the season is so ...

Nobody really needs a recommendation for what to do with raspberry jam, but here are two: spread it on toast with fresh ricotta (especially sheep’s milk ricotta if you can find it) or layer it with ...

When Pam Carson was a young mother in 1974, she canned some jam and fruit, and entered the results in the Utah State Fair — and won a first-prize ribbon for her raspberry jam. She kept competing, year ...