Steam -Canning with Pomona's

Learn how to make delicious, shelf-stable jams and jellies that highlight the fruit, not the sugar! Unlike regular pectin, Pomona’s uses calcium instead of sugar to gel, giving you the freedom to use honey, maple syrup, juice, or nothing at all. In this hands-on jam-session, we'll make a batch together, while chatting about the science and the steps.

As a bonus, we'll use brand new USDA-certified steam canners (now available in the Tool Library) beside water-bath canning to experiment and compare.

This is a casual, hands-on jam gathering, so you'll go home with a jar of homemade low-sugar jam, and feel free to share your experiences and knowledge as well!

Recommended contribution: $20 - $38 (Actual cost: $29.25)
* includes a 250mL mason jar, new lid, fruit and other ingredients.

Your contribution helps us subsidize these educational opportunities to ensure that all folks have access to the joy of learning about & celebrating our food systems!

Facilitator: Casandra Fletcher, 20-year canner and farmer, and avid user and distributor (unofficially) of Pomona's Pectin for the past decade. Yes, also our Executive Director, stepping out of her strategic leadership role for the love of canning together.