The peaches this summer have been the best I’ve ever had. Maybe that’s because I’m pregnant so everything tastes better, or maybe it’s just a good year for peaches. I have been eating at least one ...

Homemade jams, jellies, and spreads have a charm that store-bought versions just can’t match. They bring back memories of simpler times when fruits were picked fresh and turned into something sweet to ...

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) ...

If your jam mixture is still runny after the gel test, simmer a few minutes longer and try again. Just be careful: It's possible to overcook jam. If subjected to too much heat, pectin loses its ...

Alice Zaslavsky is an internationally acclaimed author, broadcaster and taste-maker. Her cookbooks are published across 15 countries, in seven different languages. Alice is the Culinary Correspondent ...