it can be a problem. Most recipes for canning in the U.S. call for boiling the jars once they have been filled and sealed. Sounds like too much trouble? There is an easier way. Try freezer jam.

Here’s what you need to know: For those who are new to canning, understanding the difference between jams, jellies, and preserves can be a helpful starting point. Check out Jam vs Jelly vs ...

If you’re new to preserving, understanding the basics of water bath canning can help you get started with confidence. Before ...

“My mother (Nancy Haveman) grew up as a child watching her mother (Jerene DeWitt) can peaches,” DeKruyter ... put in some sugar and Sure-Jell and it would make peach jelly.” ...

To test the recipe myself, I bought several boxes of the same Sure-Jell Premium Fruit Pectin and the ingredients for two batches of strawberry freezer jam and took them to canning expert Jackie ...

For the second test, known as the sheet or spoon test, dip a cool metal spoon into the boiling jelly mixture, and then raise the spoon about a foot above the pan (out of the steam). Turn the ...

Canning the jam makes it shelf-stable, so it can be given as a gift or stashed for eating later in the year. This process seals the jars, protecting the jam from mold or bacteria. Here’s what ...

it can be a problem. Most recipes for canning in the U.S. call for boiling the jars once they have been filled and sealed. Sounds like too much trouble? There is an easier way. Try freezer jam.

it can be a problem. Most recipes for canning in the U.S. call for boiling the jars once they have been filled and sealed. Sounds like too much trouble? There is an easier way. Try freezer jam.