Many visitors to WellPreserved start by looking for how to make jam.  Clicking on the Preserving tab will lead you to some quick articles on this topic as well as further articles in this case study.

I made 15 or 20 jars of jams and jellies this year.  If you’ve been reading so far then you know that I’m not a breakfast fan and don’t eat a lot of jam.  I do like making my own food and adore finding new ways to use jam (I used some of my jalapeno raspberry jam in tonight’s salad dressing as an example).

As I’m heading to the UK tomorrow, I thought I’d pre-post a step-by-step guide walking you through the process of making your own jam.  This series will focus on canning (or jarring) a fruit jam and conclude with the recipe for my most popular concoction – raspberry jalapeno jam (which is to kill for with Brie).  Vera asked for the recipe so that’s exactly what you’ll get…

My only hesitation on this series of 5 posts is that you may be left with the impression that this process is long or costly.  Once you are set up it is both inexpensive and easy.  I make a batch of jam in less than 2 hours and it takes about as much work as a nice Sunday Dinner.  It’s a lot of fun and it’s stunning to share.

Everything you read here is based on my research, experience and trading stories and technique with people – including my Grandmother.  You will find that there are many differing techniques possible with canning and that recent scientific study disputes some traditional techniques.  There are active debates on what is appropriate and what is not.  For example, The Joy of Cooking (a source I value a great deal), states clearly that you should never create your own recipes for the sake of safety.

Preserving does contain an element of risk – save canning, cleaning and sealing are critical to your health and the health of those you care for.  Although I believe all of my techniques are safe, do your own research and don’t take my experience as being that of an expert.  If you find other advice that contradicts, share it and discuss.

Though this will be explained later, I avoid certo or other prepackaged pectins for fruit jams.  I learned a lot by making jam with pectin; if you are new and want a quick start to learning, I found it to be a great place to start.  Liquid Pectin includes recipes, advice and support.  It uses A LOT of sugar which can be minimized if you don`t use it.  If you are uncertain, read this series and I`m confident you`ll know enough to make up your own mind as to your next steps.

If you have alternate techniques, share them with me and each other and let’s learn together.

For quick access to all of the artciles in this case study, click the link to the preserving tab above or click here.