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 ...

It’s farmers’ market season! If you’re like me, you just can’t resist all that beautiful local produce. And then you bring home way more than you can reasonably consume before it goes bad. Thankfully, ...

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 ...

A simple cooked fruit recipe is all that stands between you and homemade jam. Jams and jellies are one of those convenience foods we tend to take for granted, with miles of jewel-tone options in the ...

I think there are three things that Seattleites universally look forward to when contemplating summer: The reappearance of a certain glowing orb in the sky, dining alfresco without needing a warm hat ...

Strawberry rhubarb jelly blends the sweetness of strawberries with the tart bite of rhubarb, giving you a classic spread that’s always a hit. Using liquid pectin makes this easy strawberry rhubarb ...

One of the best ways to enjoy Louisiana strawberries all year long is to make jam. If you're new to canning and jam-making "Foolproof Preserving" (2016, America's Test Kitchen, $29.95) is a good ...