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F YOU’VE NEVER tried
your hand at making
homemade jam, reading
the list of instructions
can make it sound like something
you never want to do. Actually, it
can be downright intimidating.
Between the pectin, sterilizing, and
risk of giving yourself and everyone you love botulism, the stakes
feel high when it comes to canning.
And while yes, all those steps
and warnings are a necessary part
of making jam, the risk of doing
something wrong when making jam
is no higher than any other dish
you make. Jam making just has a
bad reputation these days — which
is probably why only grandmothers (who know how easy it is) and
GETTY IMAGES/FIRST LIGHT
I
EAT
THIS
HUFFINGTON
10.27.13
Why should you settle
for overly-sweetened storebought jam when you can be
enjoying your own, infinitely
better-tasting jam on your
morning toast?”
serious home cooks seem to make
it anymore. But making jam is one
of the easiest things you can do in
your kitchen, and one of the best
ways to enjoy produce all year long.
We’re going to to share a couple
of key tips to help you through the
process, because we think more
people should be making jam. After all, why should you settle for
overly-sweetened store-bought
jam when you can be enjoying
your own, infinitely better-tasting
jam on your morning toast?