"Preservation": Fresh Berry Jam


It's much more than a cookbook! Master Food Preserver Christina Ward joined us to share her new book, Preservation The Art and Science of Canning, Fermentation and Dehydration. The book demystifies the scientific concepts of food preservation in an easy to understand way. Fueled by her mission to correct online misinformation and scientifically outdated materials, Christina shared one of her highly adaptable recipes.

  • Book Event for Preservation
  • Tuesday, August 29 at 7:30pm
  • Powell's City of Books, 1005 West Burnside, Portland

For more information, visit the publisher's website.

Master Jam Recipe

  • 4 cups peeled, cored, hulled or otherwise prepared fruit
  • 4 cups sugar
  • 2 tablespoons lemon juice
  • 1/3 cup powdered pectin

Step One: Place prepared fruit and lemon juice into a non-reactive pan

Step Two: Heat over a medium heat until simmering. Add sugar.

Step Three: Bring mixture to full, rolling boil. Reduce heat to simmer and add in pectin. Stir gently to dissolve evenly.

Step Four: Bring mixture back to full, rolling boil. At rolling boil, begin the timer for 1 minute. After 1 minute, remove pot from heat.

Step Five: Let mixture rest for a few minutes. Check set. If set, skin the top to remove any film or "scum"

Step Six: If set, pour into jars. You can either store in the refrigerator for several weeks or process using hot-water bath canning method. If not set, add 1 tablespoon lemon juice and 1 tablespoon pectin. Repeat Steps Four and Five.

NOTE: To check set, place a tablespoon of the jam on a plate or small dish to cool. When cooled, run your finger through the middle. If the jam stays parted, it has gelled/set. If that material runs together, it has not.