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I attended a jam makingI attended a jam making workshop last weekend and we used pectin, boiled the fruit and jars (separately!), then filled the hot jars. We turned the jars upside down for 15 minutes or so, then right-side up. Tops were sealed and we never used a hot water bath. It was so easy!

2015 Special Edition Garden GuideCooking Fresh with The Old Farmer's AlmanacThe Almanac Monthly Digital MagazineWhat the heck is a Garden Hod?