The dark, inky sweetness of blackberries pairs beautifully with a refreshingly bitter shot of amaro in this grown-up berry jelly. Chopped green apples are added to the berries to provide pectin, which ...

Maybe you just went blackberry picking. Maybe you couldn’t resist the pull of a local farmers market. Or maybe you just went a little overboard at the grocery store. Whatever reason you have to hunt ...

This is the last installment of “L.A. in a Jar,” cooking columnist Ben Mims’ four-part series on preserving fruit at home. The first fruit preserve I ever ate was muscadine jelly. A woman in my small ...

1. Sterilize jars and lids. Put a plate in the freezer. 2. Quarter and core the apples, reserving the cores and seeds. Tie apple trimmings in cheesecloth. 3. Put blackberries and sugar in a wide, 6- ...

What's the difference between jam and jelly? Good question. Thank you to those who have been paying attention to our pickled, preserved, jellied and "put up" Recipes from Our Files last week and this ...

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, ...

Get ready for one of the most unique cakes you've ever tried. The combination of blackberry jam and warm baking spices makes ...

If you love blackberry jam without seeds, this blackberry jelly recipe will do the trick. The apples in this recipe add loads of pectin to set the blackberries in a fairly firm jam. Great with cheese ...