create an account

Create an account to track orders, manage your meal plan, and update your delivery preferences.

Already have an account with us?

pinterest Save

Can you can?

Can you can? Yes you can!!! Interested in canning? Your grandma did it. Your mom thought she didn't want to learn, but now YOU want to learn!! Canning is coming back baby!!! Picking and preserving your food at its height of freshness DOES make a difference. Canning, along with freezing, helps you to extend your harvest throughout the year and make some pretty yummy items. Plus-it's really no hard to learn!

If you've ever made jam before you have probably been disgusted at the sugar to fruit ratio. Typical ratios are 1:1. That is 1 cup of sugar for every 1 cup of smashed fruit you're using! Wowsa! I couldn't take this. I also didn't want to use refined sugars in my jam. After a little research, I found this great company called Pomona's Pectin. They are a small family-run business and have a Jam Hotline that they answer to help with any questions you may have!! They use a pectin derived naturally from apples and allows you to use little to no sugar. Ball low-sugar pectin still require a bit of sugar, and I feel the taste is always a little off. When you use other brand pectins, you are also warned about making larger batches. I feel that the only way to get your canning done is to do it in large batches! Pomona's Pectin lets you do this too.

You may be saying-what the heck is pectin? Pectin is a naturally occurring substance that thickens sauces. Think of it like a vegetarian gelatin. Some fruits naturally have more of this than others, and don't require the addition of pectin. Strawberries and apples to name a few, fall into the no pectin required category. Other fruits require pectin to help the jam set and thicken. Sugar helps with this process, as well as bulking up your recipe. When you make low sugar jams, you will use much more fruit and get less jars made. We're ok with this, since we like fruit and not cupfuls of sugar on our sandwiches.

If you've never canned, you should try it! While it takes some time, there is nothing like your own jam, made with in-season fruits. It makes beautiful presents for friends, family, and teachers. You will be loved! How pretty are these?

Place a homemade label, tie a bow on them, and call it a day! The steps to make one kind of jam, are the same steps you'd do to can any jam (and to can fruits like tomatoes, peaches, pears, etc). You need a little added acid to prevent spoilage and to keep bacteria at bay. You also need to make sure everything is prepped ahead of time and fully cleaned/boiled.

Check out my You Tube video on How To Make Blueberry Jam, as I go through the steps in detail (I needed a camera assistant). For equipment: Invest in the Ball Canning Kit. It comes with a pot, insert, and the tools needed to can like a lid opener, funnel, magnet tool, and jar lifter. Also-invest in the Ball Canning Guide To Canning Cook "Book".

How To Make Jam/Can Jam:

  1. Fill your canner with water and bring to just under boiling. When canning, the biggest thing is to have all of your jars, rings, and lids ready to go. Make sure they've been washed with hot soapy water. As you're making the jam, place jars and rings into canner with hot, almost boiling water.
  2. Mash berries/fruit in a pot, add lemon juice, cinnamon, and calcium water (for real recipe-visit
  3. Place pectin into maple syrup and pour into jam, bring to a boil for 1-2 minutes.
  4. Fill jars with hot jam. Wipe tops of jars, making sure tops are clean.
  5. Drop lids into hot, almost boiling water for 10 seconds, remove and place hot lids on top of jars. Place rings around jars and place into canner. Lower into boiling water. Place lid on canner and boil for 12 minutes. Remove from water and allow jars to completely cool. You should hear popping noises, as jam compressing in jars and causes pressure to change inside jars, forming a seal.
  6. Check seals, by trying to pull up on lids after jars have cooled. They should also appear indented on tops if sealed properly. If jar didn't seal, place into fridge to be eaten withing 2-3 weeks or freezer for up to 6 months.

Canned jam should last for 12-24 months if stored in a cool, dry place.

So-dust off Grandma's old canning equipment, or go grab some new stuff. You'll be so excited to learn how to make your own jams. Invent your own flavor combinations! Get Canning!!!Here are some of my low-sugar jam recipes-more coming soon on this summer:

Strawberry Lemon

Maple Blueberry Jam

Coming this summer: Peach Low Sugar Jam and Cherry Low Sugar Jam!!!Looking For Some Other Canning Ideas?

Garden Fresh Salsa

Garlicky Dill Pickles

Until next time.....Happy, Healthy Eating!!

Jessica from

Read more about The Most Unusual Facts About Berries.

Related Blog Posts

the best ways to stick to your resolutions

5 winter superfoods for more energy

7 delicious plant-based desserts for the holidays

5 tips for plant-based eating while traveling

what difference can one person make by going vegan?

5 plant-based foods to ease anxiety

snacks: eat this, not that!

how long do vegetables last?

4 reasons why a plant-based diet will give you healthy, vibrant skin

what are food deserts and food justice?

the surprising benefits of chocolate for health and well-being

here’s why eating vegan isn’t just good for you, it’s good for the environment

here’s how a plant-based diet may reduce your risk of type 2 diabetes 

6 reasons why veestro is the best vegan meal delivery service

5 plant-based foods for better sleep

5 foods for beautiful skin

breakfast: eat this, not that

how can eating more plants help your heart? 3 benefits

here’s why the body thrives on carbs

how to boost your immune system for the cold and flu season

what you eat can impact climate change

an easy approach to reducing your risk of breast cancer

3 simple tips for losing weight starting today

your second brain - tips for a healthier gut

5 vegetables that should be on your thanksgiving table

what's the deal with intermittent fasting?

your sugar detox guide

here’s what happens to your body on a juice cleanse

don't like what you see in the mirror? these 3 things are ruining your skin.

bad diets are responsible for more deaths than smoking

10 facts you didn't know about climate change

5 ways you save the world by eating vegan for lent

what happens to your body when you go vegan?

how easily can the pope go vegan?

supercharge your sex life

is it possible to prevent and reverse disease?

eating your way through diabetes

30 minute recipes for national vegetarian month

5 kid-approved lunches

5 best summer drinks

debunked: 5 myths about veganism

memorial day barbecuing - veggies worthy of the grill

spotlight on: activated charcoal

how to make the most of earth day

5 surprising benefits of coconut oil

plant-based aphrodisiacs that work

probiotics - your best friend around the holidays

spice of life: 10 healthy herbs and spices

how to trick your kids out of treats

guest chef winner announced!

mindful eating

are plant milks good for you?

frozen vs. fresh: know your veggies

why participate in meatless monday?

american classics redux

3 plant-based bbq tips for july 4th

protect our planet: plant-based goes mainstream

5 tips for a plant-based memorial day bbq

7 tips for eating less meat

5 ways to care for the planet

10 tips for going plant-based

5 things to eat for a strong immune system

how to: make winter eating your healthiest

best of 2016: meals

four reasons to go organic

how to have a mindful and happy thanksgiving with 7 easy tips

5 simple ways to cut out dairy

easy halloween treats

why eating less meat is better for the environment

21 days with kathy patalsky: the full review

5 easy ways to dip your foot in the (vegetarian) pool, without jumping in head first

5 things you might not know about meatless monday, but should.

busting with blueberries


can you can?

star-spangled weekend

celebrate strawberry season

how to get dad to put down the meat

massage that kale

rockin the rhubarb

this memorial day rock the meatless bbq

iodine on a vegan diet

eat your greens

celebrating mom

8 weeks to summer: kickstart your weight loss

healthy snacking tips for you & your kiddos

5 easy greens to add to your diet

earth day & passover-a day for celebration

attention all humans

meal replacement replacement meal

dining out on a plant-based diet

maple season-yum!

springtime holidays

leaders in plant-based nutrition

be uniquely green this st. patrick's day

root down with your root veggies

celebrating national frozen food month

why be meatless?

jane esselstyn on women's heart health

cacao for your loved ones

healthy superbowl ideas


how to survive the super bowl binge

5 ways to eat less and feel full

pulses - the superfood that always has bean

did you know these 5 things affect your weight?

new usda nutrition guidelines

cooking without oil

new year's appetizer party

this holiday say yes to dessert

last minute healthy holiday recipes

pass around the pumpkin pie

it's all about the pomegranate

healthy hot drinks for cold winter nights

8 crazy nights-lighten up chanukah treats

how to eat smart at the office

desserts for the holiday table

plant-based thanksgiving

movember, prostate cancer, and your diet

meet the esselstyns-they're a plant-based family

pumpkin seeds and their health benefits

turmeric and it's powerful benefits

growing edamame & health benefits of soy

healthy holiday dessert makeovers

pumped for peppers!

tips for busy back to school time

preserving the harvest

zucchini love

what's sugar doing to us?

benefits of basil

benefits of raw foods

junk food day?

check out cherries!

lower your cholesterol the easy way. eat more fiber.

strawberries are jammin!

red, white, & blue can be healthy for you!

cool & hydrated as a cucumber

happy father's day - how's that prostate?

vitamin b-12 in the vegan diet

asparagus season

how to survive the summer bbq

pea it out!

it's cinco de mayo-get your bean on

sprouting 101

earth day every day-for the planet and your tummy

live long and chive on

world health day & connection to vegan diet

vegan recipes for passover and easter

maple sugaring

cabbage - it's history, use, and nutritional benefit

my thanksgiving secret...

losing your mind? try these memory boosting superfoods!