The roadsides and field-edges of New Hampshire are full of apple trees, chance seedlings for the most part, the offspring of cores dropped long ago by lunching humans or thieving raccoons. I am sure ...

Fall is my favorite time of the year and one of my favorite times to preserve apples. The crispness of apples, the warmth of spices, and the comforting scent of a homemade apple pie are some of the ...

As the seasons change and fresh fruits come into abundance, there’s no better way to capture their vibrant flavors than by making jam and jelly recipes. Even if you are a novice in the kitchen, ...

When it comes to making jams, jellies and preserves, the recipes call for sugar — usually lots of sugar. A recipe for classic strawberry jam in “Better Homes and Gardens Jams & Jellies” (Houghton ...

Pectin is the key ingredient for the perfect jelly. Pectin is a natural substance in plant materials that holds cell structure together. It is more plentiful in some fruits than in others, which is ...

Pectin, a type of fiber in the cell walls of plants, helps give plants their structure (1). Apple pectin is extracted from apples, which are some of the richest sources of fiber. Roughly 15–20% of the ...

ABOVE: Unmolded apple pectin sits in a mason jar. It can be sealed or frozen until needed. PAGE LEFT: Green apples sit in a pail waiting to be made into pectin for use in jams and jellies. Credit: ...