Experienced jelly-makers will tell you one enduring fact: All pectin is not created equal. The two types of pectin – liquid and dry – are safe for most people. Which one home cooks use, says Kansas ...

As the seasons change and fresh fruits come into abundance, there’s no better way to capture their vibrant flavors than by making jam and jelly recipes. Even if you are a novice in the kitchen, ...

Canned chickpeas are often treated with calcium chloride to help them hold their shape, which is why they can stay stubbornly firm. A brief simmer with baking soda counteracts that effect by breaking ...

When using liquid pectin, first you’ll combine the chopped fruit (or strained juice) with the sugar and bring the mixture to a full rolling boil (a boil that cannot be stirred down; stir constantly so ...

Earlier this summer, we invited our Extension Service agents to campus for an intensive, hands-on workshop about home food preservation. They learned about the latest recommendations for making jams ...