There are many benefits to making your own jam & jellies;

1. You know every single ingredient that goes into the jam or jelly. You have them in your kitchen and use them all the time – fruit, sugar, pectin and, depending on the jelly, maybe apple cider vinegar.

2. When done properly, these jars can be stored in a cool, dark spot for up to 18 months without spoiling.

3. They make excellent homemade gifts or additions to a charcuterie board that will impress your friends & family.

4. The price of groceries is beyond ridiculous and the supply chain is uncertain. It’s cheaper to buy local, in-season fruit and make your own.

All my recipes use only simple ingredients, and I choose as many local ingredients as possible.

Jam/Jelly options:

Honey Lemon Jelly – as amazing as this is on toast, it is even better used as a sweetener in a cup of tea.

Berry Jam—Choose from Raspberry, Blueberry, or Strawberry. This is the standard homemade jam that Grandma made.

Each batch of jam is slightly different but yields approximately six 250ml jars of jam. Once the process is complete, they are shelf-stable for up to 18 months (but they won’t last that long; they are so good).