There’s nothing quite like a spoonful of homemade jam spread over warm toast or tucked into homemade thumbprint cookies. This easy raspberry jam recipe is made without added pectin—just fresh ...

My very favorite thing to can is jam. Not quick freezer jam. Not “in-a-hurry” pectin-added jam. I prefer to make old-fashioned, long cooking, no-pectin-added jam. Every year I make cases of apricot ...

Even though it’s October, I’m canning away the last of the summer berries. We’ve still got raspberries coming in from a local farm and I wanted to do something a little different than the standard ...

Jam, jelly, and preserves are staples in home kitchens and pantries, perfect for spreading on toast or topping desserts. For beginner canners, understanding the difference between these popular fruit ...

Stay on top of what’s happening in the Bay Area with essential Bay Area news stories, sent to your inbox every weekday. The Bay Bay Area-raised host Ericka Cruz Guevarra brings you context and ...

Nobody really needs a recommendation for what to do with raspberry jam, but here are two: spread it on toast with fresh ricotta (especially sheep’s milk ricotta if you can find it) or layer it with ...

When Pam Carson was a young mother in 1974, she canned some jam and fruit, and entered the results in the Utah State Fair — and won a first-prize ribbon for her raspberry jam. She kept competing, year ...