This Peach Rosemary Jam is a simple canning recipe made with yellow peaches, sugar, lime, and fresh rosemary. The finished jam is sweet, bright, and lightly herbal, with a flavor that feels a little ...

Sometimes it’s good to cook by feel, tasting things as you go, throwing in a “why not” ingredient here, a dash of something else there. But canning is not one of those times. Hand-holding is highly ...

July is slipping away fast. Get all those July plans out and look at them. If you are behind in your schedule, you have to hussle to get everything done that you planned. Life just runs by too fast, ...

When I snagged a bag of perfectly ripe peaches at the local farmers market, I knew just what to do: invite my fellow MOTHER EARTH NEWS editors over to try out the new Ball freshTECH electric water ...

Admit it -- you're simply afraid. The jam will be runny. The equipment might take over your cabinets. And probably your biggest fear about canning, jamming or preserving is that your pickled green ...

The right equipment for canning jam (from left to right): heat-proof gloves, canning rack with glass jars, canning pot, canning jar lifter and jar funnel (resting in jar). Prop styling by Silvia ...

Canning food at home can be an intimidating process, what with that whole fear of death from a spoiled batch. Luckily, the freezer offers a fast, easy and fear-free form of canning homemade jams that ...

This is a straightforward plum jam that can be flavored as you like. I add winter spices such as star anise and a cinnamon stick, thinking ahead to lean days with no summer fruit in the trees. Purple ...

It took me an embarrassing number of years to overcome my (unreasonable) paranoia about making jam that would somehow give my friends and family botulism. The nasty, if rare, illness - which can lead ...

PANAMA CITY, Fla. (WJHG/WECP) - Picking up a new skill can be a fun and exciting time, especially when the product you create is so delicious! Join Instructor Jill Breslawski, an extension agent with ...

It took me an embarrassing number of years to overcome my (unreasonable) paranoia about making jam that would somehow give my friends and family botulism. By the time I mastered canning and eventually ...