and we’re featuring fresh summer blackberries in this super simple blackberry jam no pectin recipe! You’ll only need ...

If you don’t have a sugar thermometer, a few hours before you want to make your jam, put a couple of small plates or saucers into your freezer. Wash the blackberries and add to a large ...

The rich, deep, purple-black tones of the blackberry are delicious in pies, crumbles, ice cream, fools, jams and summer puddings and are a natural partner for the first of the cooking apples.

In a large bowl, whisk together the flour, cinnamon, allspice, cloves or ginger, nutmeg, and salt. Pour the buttermilk into a ...

Mix in the jam. At this point it will look like blackberry soup ... that every bite of cake needs to be slathered in caramel. Recipe courtesy of Sugar, Sugar: Every Recipe Has a Story by Kimberly ...

8 cups washed, pitted apricots chopped into bite-size pieces (about 4½ pounds ripe or slightly underripe whole fruit) 2 cups granulated sugar ½ cup fresh lemon juice (from 3-6 lemons) ...

The rose water can be covered and stored for up to 3 days in the refrigerator. Try this wild rose jelly recipe. Roses add a wonderfully sweet, floral flavor to this jelly, good for breakfast or ...

That will make eight 8-ounce jars of jelly. The process is easy. (The web is filled with recipes all pretty much the same.) It comes down to cooking the juice out of the grapes and then adding ...

Blue blackberries, known as Obsidian blackberries, are a variation of the classic blackberry with a striking ... Blue grapes, specifically the Lakemont Seedless variety, are plump and juicy ...