Amid the beauty of the United States Botanical Gardens in Washington DC,
Marisa McClellan, author of “Food in Jars” taught an amazing class about jam making and canning in the main foyer of the conservatory building.
On a simple folding table, with a single induction burner, Marisa showed the basics of jam making and canning from start to finish in one hour! As a cooking instructor, I was very impressed.
She shared so much information about the hows and whys of the techniques of safely canning jams. There were many questions and Marisa made sure that all questions were answered. She offered everyone samples of the tomato jam she cooked during class; it was delicious.
After class I returned to my kitchen and made a half batch of the Pear Ginger Conserve in her cookbook. (Page 96)
I had purchased some bartlett pears and fresh ginger at the farmers Market in Penn Quarter on Thursday, hoping to make jam based on my mother’s ginger pear jam recipe. Look at that locally grown ginger: it is so fresh.
I did add some candied ginger to the recipe because thats what my mother used in her pear preserves. The half recipe yielded 2 half pint jars and one 4 ounce jar . Marisa’s web site gives directions for cooking a small batch, you can read it here. It takes about 1 hour and 15 minutes, time well spent.
Marisa’s book is on Amazon, or check your local bookstore. It is a cookbook that you will love using.