Home canning "newbies" are learning the hard way about the importance of having the right directions when you're making jams and jellies. Case in point, this summer's instruction mix-up involving Sure ...

Rinse clean plastic containers and lids with boiling water. Dry thoroughly. Stem and crush strawberries thoroughly, one layer at a time. Measure exactly 2 cups prepared fruit into large bowl. Stir in ...

With summer's abundance falling ripely from the vines in the form of tomatoes, many a gardener's thoughts turn to sauce. But at least one local family doesn't have a taste for the stuff, preferring ...

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 ...

If you tried making strawberry freezer jam recently and couldn’t get it to set, the blame could lie with a bad recipe mistakenly inserted into boxes of Sure-Jell regular pectin. Kraft Food Group, ...

It's time for Louisiana's favorite citrus fruit. Turn them into jelly! (The NOLA.com|Times-Picayune archive) Some time ago, Judy L. asked for a Satsuma Jelly recipe. Now you can get satsumas again in ...

This recipe was contributed to the University of Southern California Digital Folklore Archives by a San Antonio-based botanist. Berries on agarita bushes ripen in late May. Instructions: Crush fruit ...

3-1/2 cups prepared fruit (buy about 1-1/2 pt. fully ripe red raspberries and about 1-1/4 lb. fully ripe peaches) 7 cups sugar, measured into separate bowl 3/4 cup water 1 box SURE-JELL Fruit Pectin ...