In a medium saucepan, combine apples, pears, and water. Bring to a boil over medium heat. Reduce heat, cover and boil gently until fruit is softened, about 5 minutes. Using a potato masker, crush ...

When you’re up to your ears in fresh fruit and don’t have time to can, try making freezer jam. It’s fast, easy and will keep for up a year. Rhonda Beatty-Gallo, a master food preserver of Solano ...

1 pound green apples (4 small apples), peeled, cored, and cut into ½-inch pieces 7 pounds ripe but still firm Bartlett, Anjou or Seckel pears, peeled, cored, and cut into ½-inch pieces 1. In a large ...

For years I researched the art and craft of preserving summer fruit, but I could never bring myself to go ahead and try it myself. What if I did something wrong? What if my jars exploded in the heat?

To prepare prickly pear jam, start by sanitizing the jars, following the Health Ministry's guidelines provided at the end of the recipe. Once this task is done, move on to the prickly pears: first, ...

Many cooks have a bit of trepidation about canning. And with good cause — canned low-acid foods such as vegetables, meats and some tomatoes can harbor harmful organisms if not processed properly. But ...

Most jam recipes call for some pectin, but cooked jams do not require the addition of pectin. They simply require careful cooking to ensure proper gelling. However, low-sugar and freezer (uncooked) ...