Firstly, you need to register the premises at which the jam is made, even if this is at home. Registration applies to all catering premises, and this includes your own kitchen. If that’s where you’re making and packaging your jam, it needs to be registered as an official food premise.

How Much Money Can You Earn Selling Homemade Jam? As it stands… you can usually earn $2 to $4 a jar for homemade jam without much of a problem! You can even give it away to help market your product. Put a fancy label on it, set up a website, and start drumming up business!

If you’re looking to save money, making your own probably won’t unless you have access to fruit growing in your yard or other very inexpensive source. But if you’d like to make sure it’s made from quality ingredients, be able to adjust the sugar level and have incredibly great taste, then yes – it can be worth it.

Most states now have cottage food laws now that don’t require a licensed kitchen. In those states, you can sell at a farmers market or roadside stand jams and jellies as well as baked goods that don’t require refrigeration.

Making a homemade version of your favorite jam or jelly is easy, and it’ll likely be a healthier alternative to store-bought products.

What is a “batch”? A batch of jam or jelly is about 5 or 6 cups of prepared fruit. It can be up to 8 cups of p[repared fruit but if you go above this, heat will not penetrate quickly enough and the batch will not “set” or “gell”. So DO NOT DOUBLE BATCH SIZES, or go above 8 cups of prepared fruit per batch.

Place jelly or jam in a saucepan and bring to a boil, stirring constantly. Quickly add the sugar, lemon juice and pectin. Bring to a full rolling boil, stirring constantly. Boil hard for 1 minute.

If your jam won’t set, tip it back into the pan, add the juice of a small lemon to give the jam extra pectin, bring it back to the boil for five minutes and test again for a set. If this does not seem to work, continue to boil the jam, testing for a set every two minutes.