And of course, here is my favorite kind of jam-the no sugar added kind! Why? Because I love that it tastes more like the actual fruit. It can be tarter than regular jam, but I like a little tart. I did my nectarine jam this way and it is awesome! The best way is warmed and over ice cream. It tastes so fresh, I can tell it’s going to help me get through those gray dull winter days!
NO SUGAR ADDED JAM
It’s just as easy to make jam with no added sugar and oh so delicious!
THINK CANNING ISN’T “IN” THINK AGAIN!
Preservation Statistics: Food preservation continues as an upward trend. Recent stats show:
• In 2008 and 2009, Ball Corp., the longtime maker of Mason jars and other canning equipment, experienced a 30 percent increase in retail sales. The trend continued with a 10 percent increase in 2010.
• In a recent survey conducted by Ball Corp. 50 percent of the respondents were under age 50, with 26 percent under age 35.
• Fifty-five percent of American home cooks plan to can this year, and of those, nearly 97 percent will be canning more than previous years, according to a recent survey of its community by Allrecipes.com, the world’s #1 food site.
• According to the Nielsen Company, sales of canning supplies in Canada have increased 70% year over year.
THAT’S RIGHT-THAT MEANS CANNING IS FOR YOU!
SHARE WITH US!
Make sure you come back tomorrow to learn how you can make cooked jam with out any added pectin! (It’s also my new favorite jam, so you won’t want to miss it!) What kind of jam are you planning on doing with your friends? Let us all know over at my facebook page!
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