Crab apple pectin

Jam: from pectin to jar

I have been making jam for about three years now. When I first started, I was using store bought pectin, white sugar and jars with one time use lids.

Now, three years later, I’ve switched to making my own pectin from foraged crab apples here in the city. I’ve also replaced the sugar with locally made honey. Lastly, I’ve opted for Tattler Reusable Canning Lids to keep the jams in their jars.

All this has lead me to thinking. Why not host a workshop and show others how to make jam from pectin to jar?

So, in July of this year, I will be hosting a 4 part jam making workshop.

Part 1: Urban foraging for crab apples to make pectin.
Part 2: Visit to an urban apiary and honey harvesting.
Part 3: More Urban foraging, but this time for some good “jamming” fruit.
Part 4: Jam time!

Stay tuned!

2 thoughts on “Jam: from pectin to jar”

  1. Hi Arrien, great time learning to prepare pectin! I made some on my own, now frozen and I can’t wait to try making recipes with it. There are not a lot of recipes to be found on the net with liquid pectin but I found a few nice ones. Send me your email and I’ll forward. I need to work on creating a recipe for mushroom! All the best, Catherine B.

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