Perhaps the best way to hold onto prime summer fruit well into the winter is by using it to make fresh, bright, and fruity ...

Combine 5 cups of the grape juice, the lemon juice and pectin in a large pot and bring that to a boil. Add the sugar and stir to combine. Return the pot to a boil and cook for 1 minute, then ...

If chunky, rustic apricot jam is your, well, jam, turn to this simple recipe. The fruit’s natural pectin works with sugar, lemon juice, and heat to set perfectly.

Combine 5 cups of the grape juice, the lemon juice and pectin in a large pot and bring that to a boil. Add the sugar and stir to combine. Return the pot to a boil and cook for 1 minute, then ...

The Concord grapes were juicy, often sweeter than pears, but not as sweet as berries. They had a musty quality, sometimes an earthiness, as if something of the vine itself were present in the fruit.

1 pound of grapes (mashed up) Fig and grape go well together. Cook grapes, sugar and vinegar on low heat until mixed thoroughly. Bring to boil. Add lemon juice. Keep stirring. Scoop of seeds from ...

Spoon the grape jam onto the center of the dough and spread outward, leaving a 3/4-inch/2-centimeter rim clear around the edges. Sprinkle with the remaining 1/2 teaspoon each of star anise and ...

From tried and true favorites like strawberry and grape, to esoteric combinations like blueberry lemon or cherry habanero, Tam Jacoway has a jam, jelly, marmalade or fruit butter for just about any ...