2. Simple Jam-Making
Linda Ziedrich
A Gardener's Table, Linn County Master Food Preservers, Santiam Food Alliance, Slow Food Corvallis, National Ark of Taste Committee
Learn how to make jam from the fruits of your gardens — in small, quick batches or bigger ones for pantry storage. This workshop 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 demonstrates two no-pectin-added jams, small-batch strawberry, and big-batch blackberry.
Download a PDF from this workshop video!
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