Preservation in Action: Strawberry Jam Flex Your Pectins Strawberries and sugar alone aren't enough to make jam. You need enough pectin, a natural fruit fiber, for the jam to thicken properly.

Pectin is a naturally occurring fiber that helps jam thicken and set. Some fruits (such as cranberries) naturally contain lots of pectin, but berries and sweeter fruits contain much less and typically ...

Payvand Salehi, 37, one of the founders of the Los Angeles restaurant PBJ.LA, a peanut butter and jelly themed sandwich shop, said that in his four years in the business he's learned that ...

Err on the side of undercooking. ("Overcooked jam is trash," she said. "And undercooked just means you spoon it instead of spread it.") Add plenty of lemon juice to preserve color and brighten ...

Because making jam isn’t worth it unless you’re making a large enough batch, always start with at least 3 to 4 pounds of fruit and cook it in a “large,” approximately 7- to 8-quart-or-so, pot.

This may seem unnecessary, but in jelly making, you want a clear, gemstone-quality clarity — and this final step helps achieve that. Finally, I combine the berry liquid with sugar, a hearty dose ...

Experience live 1850s jam and jelly making at Wade House, Greenbush, Aug. 2-3. Includes historic tours, carriage museum and ...