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 ...

The juice is then strained to remove any solids before it's used ... but with a more intense fruit flavor. Another type of preserves you may be familiar with are marmalades, which are made ...

Now, though, the shelves are filled with a dizzying array of options, from artisanal jars to ones infused with unexpected flavors ... relatives—jelly, preserves and fruit spread—share one ...

In this excerpt from chapter 4, “Sweet Preserves,” she shares how ... The white pith just under the skins of citrus fruit is high in pectin. Any citrus fruit can be used, but choose ones ...