If you have questions about canning ingredients, tools, or resources, send us an email and we will be happy to answer your questions! Q:  Are liquid pectin and powdered pectin interchangeable?A:  No. Use exactly what your recipe specifies. Q:  How long is pectin shelf stable?A:  Pectin (both powdered and liquid) should be used the year...Read More

This Low-Sugar Plum and Apple Spread captures the rich, tangy sweetness of late-summer plums in a lighter, naturally balanced way. Granny Smith apples lend natural pectin for thickening and a hint of tartness, while white grape juice adds a delicate fruitiness without excess sugar. The result is a smooth, jewel-toned spread perfect for toast, yogurt,...Read More

Sweet, spicy, and irresistibly vibrant, this Peach Pepper Jam captures the best flavors of late summer in every golden spoonful. Ripe peaches provide lush sweetness, while red and green bell peppers—and just a touch of jalapeño—add a lively kick. The balance of fruit, heat, and gentle acidity makes this jam a perfect complement to cheese...Read More

Bright, floral, and delicately tart, Loquat Jam captures the fleeting sweetness of early summer. Loquats—small golden-orange fruits that ripen in late spring to early summer (typically April through June)—have a flavor reminiscent of apricot, citrus, and plum. This homemade jam preserves their short season beautifully, creating a luscious spread that’s perfect on toast, scones, or...Read More

These Old-Fashioned Peach Preserves celebrate the pure flavor of ripe summer peaches—no pectin required. Slow-cooked and gently caramelized, the fruit develops a deep, honeyed flavor and a soft, spoonable texture that’s as comforting as it is nostalgic. The natural sugars thicken the preserves beautifully, while a touch of lemon juice adds brightness. Spread it over...Read More

This Peach Mango Chutney is a fragrant, sweet-and-spicy condiment that transforms simple meals into something memorable. Juicy peaches and tropical mangoes mingle with onions, peppers, ginger, and garlic, slowly simmering into a thick, glossy relish that’s bursting with flavor. The balance of sweetness from brown sugar, tang from cider vinegar, and heat from jalapeños and...Read More

Making your own berry-infused vinegar is an easy way to capture the sweetness of summer berries for use year-round. This strawberry version adds a bright, fruity note to vinaigrettes, marinades, and glazes. It pairs beautifully with peppery greens like arugula or escarole, or with tender butter lettuce topped with strawberries, almonds, and a touch of...Read More

“These shimmering herb jellies are sweet–savory condiments that let peak-season herbs truly sing. Spread them with cream cheese on crackers or bagels, glaze pies and cookies with the lighter flavors, or melt a spoonful with a little Dijon for a fantastic finishing glaze on poultry or ribs. Make a trio for gifts—think opal basil (garnet...Read More

This vibrant Triple Berry Jam is the go-to recipe of Catherine Barr, Executive Director of the Monterey Bay Certified Farmers Markets. Each summer, when the stalls overflow with ripe berries, Catherine turns the season’s bounty into jars of jewel-toned jam. The blend of blueberries, strawberries, and raspberries creates the perfect harmony of sweetness and tang,...Read More

This Tuscan Marinara Sauce, known in Italy as Pomarola Toscana, is a rustic tomato sauce that celebrates the pure, sun-ripened sweetness of summer tomatoes. Made with a medley of fresh herbs, vegetables, and olive oil, it’s slow-simmered to coax out depth and richness while preserving the vibrant freshness of the fruit. Perfect for tossing with...Read More