I think there are three things that Seattleites universally look forward to when contemplating summer: The reappearance of a certain glowing orb in the sky, dining alfresco without needing a warm hat ...

Summer is in full swing. That means nonstop popsicles, cold salads, meals on the grill and lots of fresh fruit. Fresh fruit is abundant and cheap in the summertime, so take advantage of that and whip ...

Home canning "newbies" are learning the hard way about the importance of having the right directions when you're making jams and jellies. Case in point, this summer's instruction mix-up involving Sure ...

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?

Mrs. Eugene Rose from Haviland, Kan., was looking for a recipe for making strawberry freezer jam. Catherine Wanniski of Boothwyn, Pa., sent in a very easy recipe. It calls for using Simple Creations ...

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 ...

INGREDIENTS: • 3 cups crushed strawberries • 5 cups granulated sugar • 3/4 cup water • 1 package (1 3/4 ounces) powdered pectin PREPARATION: In bowl, combine crushed strawberries and sugar; let set 20 ...

However, low-sugar and freezer (uncooked) jams, do require the addition of pectin. Commercial pectins are not interchangeable, but the fruit used in most recipes is. Be sure to use the specific kind ...

- Fruit Use perfectly ripe fruit. Since you won't be cooking it, the flavor of the jam is going to be much like the flavor of the fruit. If it's over- or underripe, you'll be able to taste it. - ...

My very favorite thing to can is jam. Not quick freezer jam. Not “in-a-hurry” pectin-added jam. I prefer to make old-fashioned, long cooking, no-pectin-added jam. Every year I make cases of apricot ...