FAQ

What are the ingredients in your jam?

Fruit is always first! If they were put in order of quantity, much like commercial offerings, it would be:

Fruit - no matter the flavor, I use a total of fruit that is twice the amount of sugar

Sugar - the plain white kind is the best for a product with the right taste and consistency

Citric acid - usually lemon juice, sometimes lime; this helps preserve the jam

(Water - used only for “drier” fruits like apricots)

Pectin - I use Pomona’s Universal Pectin which lets me effectively use less sugar

What is the sugar content on your jam?

Based on a few online nutrition calculators, there are between 8 and 9 grams of sugar per tablespoon serving. A regular jam recipe is around 15g per serving.

How do you make the jam?

I prepare the fruit by washing it, getting rid of pits and seeds (sorry if I missed any!) and processing in a food processor for smaller pieces. That fruit is either frozen to be used later or put in the big pot right away! I use a large pot, even though I never process more than six or seven cups of fruit at a time. This prevents spillage which is a pain to clean off of your stove! After all ingredients are gradually added to the fruit at a slow boil, I test for consistency on a plate from the freezer. This mimics what the jam will be like when it sets up after cooling. After it’s just right, I put the jam in jars, add lids, and process in a boiling water canner. The jars are then left over night to cool and set after their brief boiling bath. Put some labels on and we’re ready to go!.

Where do you get your fruit?

I used to get my fruit at one of Chicago’s farmers markets or pick it at farms in Illinois or Michigan. Now that I live in Tennessee, I have discovered local farms and farmers’ markets with a new variety. I still like getting my raspberries from my grandma when I can because I know they’re reliably delicious! On rare occasions, I will buy fruit at Whole Foods to fill out a batch like I had to do this year with Rhubarb.

How long will the jam keep?

Once processed, the jam should be good for 18 months before opening. It may last longer, but 18 is recommended by the jar manufacturer. Once you have opened the jar, please refrigerate. It will probably last a month or longer refrigerated - if you don’t eat it all first!

If I would like to return the jar for a jar refund, what do I need to do?

Jars can be returned to me in person or shipped back if you would like. Simply wash the jar in the dishwasher and send back with or without the band. Lids cannot be reused, so please recycle those.

FAQ