If it starts to set around the edges, it is done. If not, return it to the heat for further cooking. The other tricky part about making jam is canning it for long storage.

Pectin makes your jam gel into a solid mass. Fruit naturally contains pectin, but it's not enough to ensure a good set every time. Many homemakers have turned to Certo and Sure-Jell brand pectins ...

If making jam, use ½ part pectin stock for every 1 part strawberries, cherries or other low-pectin chopped fruit that needs a little help to set.

Test the jam to see if it has set up properly by spooning a bit on a cold plate and chilling it for 5 minutes (it should be slightly jelled once chilled). Continue cooking an additional 5 minutes ...

We asked experts how to make jam, including Soehnle Digital Kitchen Scale, All-Clad D3 Stainless Steel Saucier, 3-Quart, Le Creuset 9-Quart Dutch Oven, Mauviel M’Passion Copper Jam Pan, 10.6 ...

Learn how to make your own jam and jelly at a UCEE Master Preservers workshop in Los Alamos, California, on March 24, 2018.