With just three ingredients, it's entirely possible to craft your own jam in a matter of minutes, all the while controlling the amount of sugar you use.

According to the FDA, store-bought fruit jam must contain at least 55% sugar and 45% fruit. A jelly must contain at least 65% water-soluble solids and be made with fruit juice or concentrates ...

As the jam gets closer to being finished, you’ll want to stir more often — at least every minute — to ensure that no fruit is sticking to the bottom of the pot and burning.

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 ...

Some vintage recipes rightfully fade away into obscurity, but others are worth keeping around. Here's a Pillsbury recipe that ...

Homegrown produce doesn't always ripen at the same time so here's a way to make plum jam from semi-ripe fruit which is not ...

To prepare jackfruit jam, mix sliced jackfruit and sugar in a pot over medium flame. Keep stirring continuously until the ...

Pick your favorite berries and make a jam that captures the season in a jar. Taste berries before getting started to determine how much sugar to use; if fruit is on the tart side, use 3 cups of ...

Strawberries and sugar alone aren't enough to make jam. ... Many old-school jam recipes require cooking the fruit-and-sugar mixture for a prolonged period of time at 220°F (104°C).

It is made of fruit and sugar, cooked for a much shorter time than jam or jelly, and with far less precision. Compote can be loose and saucy or thick and glossy; it’s entirely up to you.