Preserving jam does take some work, including spending some time in a warm kitchen filled with steam from a large kettle of boiling water, but the end result is worth the effort.
 | Few things say summer as readily as the delicious scent of strawberry jam or jelly, even in the dead of winter. The tantalizing aroma of sun-warmed strawberries, bursting with flavor, is enough to send you back for seconds, thirds and more. The secret to successful homemade jams and jellies is knowing exactly what steps to take and to avoid. It is a skill that is learned from many years of practice and countless trials with plenty of error. |
 | Because apricots are so mild, most apricot jam recipes jazz up the flavor a bit by incorporating additional fruit, spices and even hot peppers for a more tantalizing taste. Apricot jams are excellent when peaches are added, like this apricot jam recipe. |
 | Plum jam recipes can be created with or without added pectin. Without added pectin, less sugar is needed, but less sugar also means more cooking. With pectin, the jam has a better chance of setting. Here's tips for getting the right balance. |
Canning fruits and vegetables used to be a lifestyle for our grandparents. Its popularity is back on the rise. |
Make this delicious peach jam recipe with a hint of almond any time of year. It is the perfect accompaniment to holiday dishes and makes a lovely canned gift. It's also wonderful as a glaze for ham. |
