This story is a component of the feature “Seasons of Preserves: Berry Jelly,” which is part of a four-part series on preserving fruit at home called “L.A. in a Jar.” As RuPaul sings in the 2012 song ...

Experienced jelly-makers will tell you one enduring fact: All pectin is not created equal. The two types of pectin – liquid and dry – are safe for most people. Which one home cooks use, says Kansas ...

Q: I read in your column about mixing powdered fruit pectin with boiling water for aching joint relief. I mix 1 teaspoon with 1/3 cup of boiling water. Then I put it in the fridge and use 1 teaspoon ...

If you’re a jam and jelly-maker you know well the substance that causes angst and anxiety: commercial pectin. Pectin thickens fruits that contain little or no pectin into jam and jelly. (If you’re ...

(This really works and is a great way to put off making jam for months.) A freezer makes time stand still. And for anyone bent on capturing the local fruit harvest, that’s golden. Say the berries are ...

A freezer makes time stand still. And for anyone bent on capturing the local harvest, that’s golden. Say the berry harvest is coming on fast and furious and you’re zooming off to a five-day conference ...

How to find pectin in your fruit and use it to give your jellies the proper set. (Silvia Razgova/Silvia Razgova; Prop styling by Jennifer Sacks) ...