Scared off by the prospect of making jam? Remember one number: 223. That's the temperature (in Fahrenheit) that your gorgeous mixture needs to reach to jell. Everything else is just cooking!
I'm a San Diego-based food writer, who has published with Saveur, Sunset, San Diego Union-Tribune, and San Diego Magazine. I have a bi-monthly blog called Close to the Source on http://www.ediblesandiego.com. And my own blog, San Diego Foodstuff (http://www.sandiegofoodstuff.com). One of my favorite activities is cooking with chefs--and I get to do that a lot! Then I share the experience and recipes on San Diego Foodstuff.