Simple Jam-Making

Learn how to make jam from the fruits of your gardens — in small, quick batches or bigger ones for pantry storage. This course explains what pectin is and whether you need to add it; what kind of sugar to use, how much, and why; whether to add acid, and why; how to recognize the gel point; what kind of thermometer works best; and how to can your jam. Linda will demonstrate two no-pectin-added jams, small-batch strawberry, and big-batch blackberry.

Food Preservation