Making jam is the accessible starting point for food resilience, connecting a simple kitchen practice to a deep history of economic stability and personal empowerment. If you're a home preserver, ...

Most store-bought jams are loaded with high-fructose corn syrup, artificial pectin, and preservatives to keep them shelf-stable for months. The fruit content is often minimal, diluted with fillers and ...

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These glorious months of raspberries and peaches, blackberries, plums and nectarines inevitably lead me to making jam. I can’t leave a farmers market without pounds of ripe fruit destined for ...

Homemade jam feels like sunshine in a jar. When I make a batch of this blueberry jam recipe in my kitchen, I want more than good flavor. I want a safe, reliable, research-based method that I can trust ...