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!