Why I want to be mentor in this category: Because I love to teach people how to do something that is not as popular as it once was though with the prices of produce lately, I have read that it is making a comeback.
What inspires me in this category: As I said, I love to pass this knowledge onto others. Many of the people I taught I have lost touch with but I love knowing that if they are still making jam it's because I taught them, a small part of me is still with them.
Experience: I have been making jam for about 20 years, do it every year and even have a handout with helpful hints that i give everyone that I teach.
Biggest Lesson Learned: That if you are using pectin, you MUST follow the recipe exactly!
Books, classes, teachers that have helped me: My local Cooperative Extension and The Ball Blue Book mostly.
Education, Awards, Pro Experience: To be honest, none. Just a couple decades of experience.
You must make sure that no jam seeped out of the jar during the hot water process or you will get ants.
use a liquid measuring cup for the fruit and a flat top for the sugar.
Always pick or buy a little more fruit than you need. You can always eat any leftover.
Make sure you read the pectin directions as different kinds of pectin have different methods.