Sustainable Jam

July 15, 2008 at 1:35 pm 3 comments

Join Marge Braker from, filmed by Rebecca Gerendasy

of CookingUpAStory, for an interesting tutorial on making small

batch jam.  The wonderful thing about this method is the range able

to be enjoyed and developed from small portions of fruits, which

can tend to be expensive in large quantities.  It also allows for a variety

of flavours according to different tastes.  A huge boon to this method

is its sustainability component, lasting up to a year in the larder!  Enjoy!

(copyright Monika Roleff 2008.)

(copyright CookingUpAStory, 2008.)


Entry filed under: Sustainability. Tags: , , .

Commercial Sustainability Mini Farms & Urban Backyards

3 Comments Add your own

  • 1. Lori  |  July 15, 2008 at 8:58 pm

    This is so helpful. I’ve always been afraid to try canning for fear of not doing the water-bath correctly. This is so simple!

  • 2. porchsitter  |  July 16, 2008 at 1:57 am

    Always love seeing what you come up with. Yum.

    My dad canned a half bushel each of peaches and pears when I was a child. We had them for a couple of years. Perfect and delicious. He never did it again, though, lol.

  • 3. imogen88  |  July 16, 2008 at 8:54 am

    Lori, I was completely the same, afraid to try it at all. It’s something about the way Marge Braker shows it all in steps and explains it all that makes it work. Let me know if you try it!

    Barbara, I bet they had a delicious aroma year in year out. Amazing the larder life they had. Thanks for sharing this!


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Henry David Thoreau – Philosopher

"Heaven is under our feet, as well as over our heads."
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