Thursday, September 13th, 2018
Author of “Canning in the Modern Kitchen,” Jamie DeMent is in the kitchen showing you how to can your own jams. Today she is making a concord jelly jam and a peach-rosemary jam. How do you know when your jam is ready to serve? Put a teaspoon of it on a plate then tilt the plate, if the jam stays in place, it is ready to eat.