Low Sugar Spiced Plum Jam

Marisa McClellan joins us this summer for another round of canning classes for our Homesteading Series. Love jam but can't bear to use all the sugar that traditional recipes require? In the last of the series on seasonal canning, we'll learn how to make perfect flavorful jam using Pomona's Pectin.  Marisa will walk you through the steps of safe preserving (it's easier than you think!) and show you how to process the jars so they're shelf stable. All students will go home with the recipes and canning details, as well as a jar of the jam made in class that day. 

Register Here: $30

Marisa McClellan is a food writer and canning teacher, and runs the blog Food in Jars. Her books, from Running Press, are "Food in Jars: Preserving in Small Batches Year-Round" (2012) and "Preserving by the Pint: Quick Seasonal Canning for Small Spaces" (2014). Her writing appears regularly on The Food Network, Saveur’s website, Table Matters, and in Food 52’s Small Batch series. Born in Los Angeles and raised in Portland, OR, she now lives in Philadelphia with her husband, Scott.