This easy four-ingredient chia seed jam is a healthy alternative to traditional jam, with less sugar and with added protein ...

If you’re like the typical Better Homes and Gardens editor or Test Kitchen staff member, you’ve consumed them countless times spread on toast as part of a diner breakfast and have also savored them ...

These glorious months of raspberries and peaches, blackberries, plums and nectarines inevitably lead me to making jam. I can’t leave a farmers market without pounds of ripe fruit destined for ...

Cleaning out my freezer is always an adventure. I find items completely forgotten about because they somehow landed in the wrong place. Like a two-pound bag of small, sweet strawberries picked last ...

Toast with some butter and jam is a marvelous thing. Wait. Butter and jam? Or butter and jelly? Or is it marmalade? What’s the difference between jam and jelly and every other kind of sweet, ...

Weigh all your ingredients, using a “one-third ratio”: I weigh all the chopped fruit and then divide that number by three. The resulting number is the amount of sugar I use. Many commercial companies ...

This week I would like to share with you a wonderful recipe for Orange Juice Freezer Jelly that I got from a co-worker. Patty was telling us about freezer jam she had made and brought in a container ...

This story is a component of the feature “Seasons of Preserves: Citrus Marmalade,” which is part of a four-part series on preserving fruit at home called “L.A. in a Jar.” One of the chief questions I ...

My very cute, very annoying British friend of mine is insistent that these are the same thing and that us silly Colonials are mistaking Jelly for Jello-o, of which is a real thing. I kindly pointed ...