The difference between jam vs jelly ultimately lies in the preparation methods. Jelly is strained, resulting in a smoother, gel-like product. Meanwhile, the fruit chunks in jam are left behind ...

Family and Consumer Sciences Educator Heather Winn taught attendees how to safely seal jams and jellies during a Christmas ...

High-pectin fruits include: blackcurrants, redcurrants, cooking apples, damsons, quinces, gooseberries and some plums. Low-pectin fruits include: blackberries ...

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 ...