The most important component in any jam, jelly, or preserve is the fruit. The fruit not only dictates the flavor but also provides natural pectin, an essential agent for thickening. Here’s a ...

Rhubarb contains very little pectin and will benefit from using jam sugar, which contains a small amount of natural pectin, plus a little citric acid to make jam set. Place the rhubarb in a large ...

Using jam sugar, which has a little natural pectin and citric acid added to it, gives a good set without overcooking the raspberries. If you follow the timings in the recipe you shouldn’t need ...

If you’ve ever made jam or jelly at home ... other ways to preserve more naturally and with less sugar. Pomona’s Pectin is the answer to this canning conundrum.

The results are modestly sweet and balanced with lemon juice. Learn how to make jam without pectin. It was spring of 2008, the strawberries were gorgeous and cheap at the farmers market ...