Now take a pan, add the chopped fruits and then half a cup of water. Cook it on a medium heat until the fruits become soft.

Not all homemade jams will turn out the same if you don't properly prep the fruit. Pastry chef Dominique Ansel explains how ...

I developed this blackberry jam from a recipe for raspberry preserve that I already had. The fruits contain similar amounts of natural pectin and so need the same amount of help to thicken. You can ...

Commercial pectin is readily available and can be added to low-pectin fruits if necessary to ensure a good set - it should be added to the fruit before the sugar. When making jam, always use fruit ...

I spent the rest of that year learning the basics of how to preserve — not just jam, but also pickles, relishes, boozy fruit, sauces, canned tomatoes, and all the rest. The next year I became ...

Put the fruit in a steel or glass container, cover with water and keep overnight. When slightly thinner than jam consistency, add the sugar and lemon juice. 6. Lower the heat and keep stirring till ...

Slice the dragon fruit in half and scoop out the flesh. Place it in a medium saucepan along with the sugar. Heat the mixture ...