I included pectin in my blackberry jam recipe because I was worried about my jam not setting enough. Leave it out if you prefer. If you choose to skip the pectin, you'll need to cook the jam longer, ...

Calcium-based pectin, such as Pomona’s Pectin, allows jams and jellies to set with less sugar or other sweetener than traditional apple-based pectin. Look for it at natural food stores and online.

Blackberry season is nearly over so now’s your chance to whip up a batch of this finger-licking Irish blackberry jam! Here, chef and food writer Donal Skehan walks us through an easy, delicious ...

1. Pulse the blackberries in a food processor or mash them up with your hands. You could even leave a few semi-mashed so the jam has a variety of textures. Add the sugar and lemon juice, and stir with ...

1. Place berries and sugar in a large nonreactive bowl; gently toss. Cover and refrigerate 48 hours. 2. Place berry mixture in large pot. Place rinds in cheesecloth secured with cotton string or in a ...

Many cooks have a bit of trepidation about canning. And with good cause — canned low-acid foods such as vegetables, meats and some tomatoes can harbor harmful organisms if not processed properly. But ...

Blackberry jam, or confettura di more as they say in Italy, always brings a taste of summer to the table—really, anytime.

Born and bred EP local, Emma Pedler will bounce you out of your slumber with her bright, coffee-fuelled brekkie show. Just the right balance of cheeky matched in with her local knowledge makes for a ...