I have a ton of loquats left on my tree so I’m thinking of making jam out of it, but I’ve never made it before, so I’d appreciate any tips!
Specifically, I’m thinking of reusing old pasta sauce jars (glass, with a threaded metal lid that has a pressure pop seal thing) to store the jam, but don’t know if that’ll work. I figure this way, I wouldn’t have to buy new Mason jars and the jam would keep longer without preservatives.
I’d appreciate any advice y’all have! Thanks in advance!
May 29, 2020 at 10:44PM
