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 ...

Halve and pit the apricots, then cut in half again (or into smaller pieces if you prefer your jam less chunky). Put into a big bowl, then toss with the sugar and lemon juice. Leave the mixture to ...

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 ...

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) ...

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 ...

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 ...

Most people have never tasted a perfectly ripe, fragrant apricot, or felt juice run as they bit into it or wondered at how the tangy flavor even seems to well on the tongue after swallowing.

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 ...