Beginner’s Jam
Making jam can be daunting if you’ve never tried it. But there are different methods, and some are very easy. In this class we will be using commercial pectin and the only skills needed are the ability to measure a few cups of fruit, and the ability to time a boil—skills everyone has. That’s it. No thermometers, no wrinkle tests. Using commercial pectin also gives you the freedom to use honey or skip the sugar all together—things not possible with traditional long boil jams.