FIG University

Introduction to Natural Food Preservation

Episode 4 – Strawberry Jam

It is often said that making jam is the “gateway” to canning because it is one of the easiest and safest ways to learn water bath canning and other techniques.  But there are many other benefits to making your own jam including using up small quantities of fruit from you garden, using recipes that reduce sugar, and creating your own spice flavor profiles. In this class, Hal will show us how to make and can strawberry jam.

The classes will be taught by Master Canner, Hal Meng, Executive Director of the Center for Preservation Arts