To make the jelly, cover your apple scraps with water, bring to a boil, then simmer for 30 minutes. Strain the apple juice, ...

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 ...

Looking for your new favorite fruit jelly recipe? Try out this simple and customizable one, which also shows you how to make pectin from apples. Jellies made from just the juice of fruit are the most ...

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 ...

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 ...

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 ...

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 ...

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: ...