Adventures in Jam-Making

I’ve never made jam before, and haven’t had that much desire.  It seemed a lot of work, and prone to failure.  Sterilizing jars, crushing fruit, learning the right ratio of sugar to pectin so that the end result is the right consistency—these things could be avoided by paying a few dollars for some nice important preserves from France.  No harm done.

The other day a little blurb from the ve...