If you’ve ever made jam or jelly at home, you know most recipes require more sugar than fruit — oftentimes 4 to 7 cups! — causing many people to look for other ways to preserve more naturally and with ...

When it comes to making jams, jellies and preserves, the recipes call for sugar — usually lots of sugar. A recipe for classic strawberry jam in “Better Homes and Gardens Jams & Jellies” (Houghton ...

At the Locavore Market on O.C. Haley Blvd. earlier this month. (Zee Thornton) The local Si Se Puede canning collective credits this pie filling recipe to Pomona Universal Pectin, which is used to make ...

TEST KITCHEN: Getting your berry or stone-fruit jam to gel properly may take a bit of help While some hard-core canners preserve all year round, most of us wait until strawberries and rhubarb arrive ...

One of the hottest trends in food chemistry these days is an ingredient that has been around for generations: pectin. And chemical firms, which are increasingly keen on the high-growth food and ...