Can You Do The Can-Can?

On November 14, Penn Appétit Cooking Club met up with cookbook author and canning expert Marissa McClellan to learn how to make jam! Marisa is the author of the popular canning blog Food in Jars, as well as the author of the cookbook of the same name, and “Preserving by the Pint”.


We made pear-vanilla jam from one of her cookbooks, first by chopping perfectly ripe bartlett pears and mixing them with sugar, vanilla beans, and pectin.





The cans processed for ten minutes in boiling water, and then the jam was ready for eating on crackers, toast, or simply by itself.

By: Byrne Fahey