One of my all-time favorite comfort foods is a PB&J. Seriously. Peanut butter and jelly make me happy. A toasted PB&J is even more heavenly. With a tall glass of milk (or milk substitute, if you can’t ...

Edon Waycott’s strawberry jam tastes like strawberries, only more so. Strawberries squared. Strawberries to the nth degree. It could be that this is the way jam used to taste before we stopped making ...

Homemade jams, jellies, and spreads have a charm that store-bought versions just can’t match. They bring back memories of simpler times when fruits were picked fresh and turned into something sweet to ...

Many cooks have a bit of trepidation about canning. And with good cause — canned low-acid foods such as vegetables, meats and some tomatoes can harbor harmful organisms if not processed properly. But ...

Alice Zaslavsky is an internationally acclaimed author, broadcaster and taste-maker. Her cookbooks are published across 15 countries, in seven different languages. Alice is the Culinary Correspondent ...

Madeline Johnson from Kelso, Wash., was looking for a recipe for making apricot-pineapple jam. She said she used to make it years ago, but she has been unable to locate the recipe. She said she is in ...

Idesperately needed a good gift for my father. A tie was out; so were aftershave and cologne. This was a father who never wanted anything, never liked anything and never bought anything new. He ...

Most jam recipes call for some pectin, but cooked jams do not require the addition of pectin. They simply require careful cooking to ensure proper gelling. However, low-sugar and freezer (uncooked) ...

Born and bred EP local, Emma Pedler will bounce you out of your slumber with her bright, coffee-fuelled brekkie show. Just the right balance of cheeky matched in with her local knowledge makes for a ...