Since the jelly must be strained into the jars before processing, set a sieve over a quart-size or larger glass measuring cup before you begin cooking. Eugenia Bone is an award-winning food and nature ...

Marilyn Thompson, my niece's mother-in-law, lives between Minnesota and Arizona. Each summer, she pulls out her canning equipment and stirs up jelly to share as Christmas gifts. Thompson can do a ...

Akasha Richmond is one of Los Angeles' most respected women chefs and is highly skilled in several international cuisines, including Indian, Italian, Moroccan, traditional Jewish cooking and more. Her ...

The first time I was given a jar of jalapeño pepper jelly, I was skeptical. Jelly is supposed to be sweet — and jalapeños are not. Trust me, the condiment is a wonderful blend of sweet and heat. It’s ...