From breakfast to dessert, there are many recipes that call for jam. Use up a jar of jam in sweet and savory foods like ...

This recipe uses a water bath canner or a steam canner and yields about 7 half-pint jars of vibrant jelly, perfect for both seasoned canners and beginners. The pairing of ripe strawberries and ...

Easter is over, and now, you have more leftover pastel candy than you know what to do with! Don't stash it in your cabinet ...

or autumn olive jelly recipe. The choice is up to you! If you have plenty of freezer space, you can also freeze the filled jars for up to a year. I don’t recommend doubling the recipe.

Both mature in the autumn and their high pectin content means they are brilliant for making the most stunning pink jelly. For this recipe you will need 4–5 sterlised jam jars (about 200ml/7fl oz ...

Prepare jars, lids and rings for canning ... and stored for up to 3 days in the refrigerator. Try this wild rose jelly recipe. Roses add a wonderfully sweet, floral flavor to this jelly ...

Wash the jars and lids in hot, soapy water and place them upside-down in the oven for 15 minutes. Old wives’ tales tell you never to squeeze the jelly bag while the juice is dripping through ...

This easy-to-make recipe is elegant and tasty. It combines the spiciness of pepper jelly with the creaminess of Brie cheese. If you don’t care for pepper jelly, substitute fresh cherry preserves or ...