How to Make Your Own Jam at Home | Eater
"A Baltimore preservation kitchen whose director of preservation, Lauren Sandler, emphasizes working with gorgeous, in-season fruit rather than overripe produce; she advocates starting with small batches (2–3 jars) to learn the process, stresses proper sterilization, jar headspace, and clean rims, and recommends the Ball Blue Book Guide to Preserving for tested recipes and safety guidelines." - Katie Abbondanza
