jars

Do you love fresh food and growing your own produce? Then learning to can is a great way to extend the enjoyment of the peak season into the winter months.

All parties need supplies - and jamming's no different. Like any good house party, you probably have most of the supplies you'll need tucking away somewhere

We are thrilled that Lucy Norris has shared with us an adapted version of this recipe from her book: Pickled: Fruits, Roots, More… Preserving a World of Taste...

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

Basic steps in hot water bath canning which means boiling the filled jars until they are hermetically sealed.

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...

We are honored that Pat Tanumihardja has allowed us a sneak-peak of this recipe from her soon-to-be-published book, The Asian Grandmothers Cookbook

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.