Each has its own texture, fruit content, and process. Whether you’re aiming for a smooth jelly, a spreadable jam, or chunky preserves, learning their distinctions can make choosing—and making ...

And note that the words "all fruit" or "simply fruit" didn't guarantee a tastier jam. Our experts also rated the nutrition of each jelly and jam—based on calories, sodium, and sugars—and ...

learning many methods and recipes from her mother who has a Pennsylvania Dutch background. This excerpt is a recipe for “jam made from the pulp left after making jelly.” ...

Without the jelly, a doughnut was just a ... in which case it takes on a denser texture similar to lemon curd. Filled thickly with jam, dusted with cinnamon sugar and baked in a Bundt pan, the ...

Our sweet of the week is mitsumame, a Japanese dessert featuring agar (kanten) jelly. You’ll find its silky texture and mild sweetness delights your taste buds. We used caster sugar to make its ...