Jam master Sophia Stadnyk shows you step-by-step how to make jam in our spring 2013 issue of Celebrate Home Magazine. Turn to page 36 to learn how. Then turn to page 42 for Barbara Kelley’s article, “Cooking with Jam,” where you’ll find (jam-packed!) recipes for an appetizer, entree and three sweet treats.
Single pages version: Celebrate Home Spring 2013
Reader spreads version (my favorite!):
Celebrate Home Spring 2013 Spreads
Order a print copy (at cost, plus shipping):
http://www.magcloud.com/browse/issue/540569
You can also view it on issuu.com here.
Written by Sophia Stadnyk. Photography © Cindy Dyer. All rights reserved.
Cindy Dyer's Blog 
Making jam isn’t hard at all. You just have to keep everything ultra-clean. It turns out that making your very own jam has two advantages: the first being that it tastes way better than any store-bought jam. The second is that it is very frugal.