fruit

It’s Christmas Eve! After a relaxed morning here in Cambridge, I got in the mood to make some jam. After trying a range of non-traditional jam fruits, I deci...

Adapted from Put ’em Up!: A Comprehensive Home Preserving Guide for the Creative Cook, from Drying and Freezing to Canning and Pickling

A few jam making tips shared with us by Chef Kathy Casey. Fruit pectins are not interchangeable in recipes. I used MCP, which is available in the West–it is m...

We are thrilled that Chef Kathy Casey has shared her jam recipe with us! Strawberry Lemon Poppyseed JamMakes 14 half-pints.

We are thrilled that Chef Kathy Casey has shared her jam recipe with us! Peach Pineapple Ginger Jam Makes 9 half-pints.

In the days leading up to Can-It-Forward Day & our third annual Can-a-Rama kickoff, we’ll be giving a daily shout out to the dedicated group of folks who ...

We are thrilled that Chef Kathy Casey has shared her conserve recipe with us! Dark Cherry Almond Conserve Makes 8 half-pints

The following recipe is reprinted from Jam It, Pickle It, Cure It, by Karen Solomon.

We are thrilled that writer, chef, and cookbook author Greg Atkinson has shared the following recipe with us.

We are thrilled that Chef Kathy Casey has shared her jam recipe with us!