High-pectin fruits include: blackcurrants, redcurrants, cooking apples, damsons ... it should be added to the fruit before the sugar. When making jam, always use fruit that's in peak condition ...

Peel the apples and grate them ... Add the maple syrup, sugar and lemon juice, bring to a boil then cook until the mixture reaches 105C/220C on a sugar thermometer. Stir frequently to stop ...

When it comes to capturing the flavors of the season, few things compare to the sweet and tangy combination of cranberry and ...

White peaches can be substituted for yellow peaches. If you prefer a thicker jam, a natural pectin would be the best way to ...

The following beer jam recipe is from “Jams ... Formed by simmering a few bottles of stout with sugar, spices, and apple pectin, it’s more like a delicious, dark syrup. It is also the rare ...

so putting them up as jam or pie filling makes sense. If you’re fortunate enough to have more sweet cherries than you can eat fresh, follow this same recipe, but cut back on the sweetener and ...

Tender buttermilk cake is layered with buttery cinnamon streusel and topped with a tangy and juicy apricot puree in this easy ...

You may want to reduce the amount of sugar called for in a recipe, since the apple butter has sugar added in. Apple butter can be refrigerated for up to three weeks, tightly sealed. It can also be ...