By: Heidi

Okay, so this post is for Jenny aboard the tiny boat, now that I’ve said that aloud, I’m the jealous one. :) I make all my jam using a method now approved by the home extension service. It does not require a canner or water bath. Prepare your jam according to the pectin recipe. I use honey, so I use a pectin that does not require sugar to activate. Using clean jars, bring your jam to a boil, put it hot into the jars, make sure the top of your jar is completely clean, top with lids you’ve just boiled, screw on the ring and lay the jars upside down on a towel to cool. Turn them over after 3 hrs. They seal every time. A plug for honey, it’s one more way to get sugar out of your families diet. I personally think it makes things taste fresh from the vine. This goes so quickly, that I can make 40 pints of jam in just a few hrs. I too use the food processor to slice or mash my fruit.