Sterilize four 1-pint jars in boiling water and set them aside on a clean kitchen towel. Combine the vinegars, water, and sugar in a large nonreactive pot (mine is a copper jam pot) and cook over ...

But jam is virtually risk-free. By starting with high acid fruit, adding sugar (a natural preservative), and sometimes lemon juice (more acid) and cooking the mixture to the gelling stage — 220 ...

Ahhhh, fresh berries. Best when eaten out of hand fresh off the plant, wonderful when folded into muffin or scone batter, beautiful on top of homemade cake or a green salad. But the season is so ...