Love and Olive Oil

That’s My Jam: an exclusive eBook series coming soon!

That's My Jam eBook Series: Seasonal Jam Recipes & Printable Labels

I’ve been working on a little side project for the last few months, and while it’s not 100% finished yet (close! so close!) I want to share a little teaser with you today… it’s something I’m super psyched about and I simply couldn’t wait any longer to tell you about it. I hope you are as excited as I am!

It’s my great pleasure to announce That’s My Jam: an ebook series featuring seasonal jam recipes and matching printable labels. The eBooks will be released in 4 editions, one for each season. The Summer edition will be released this June, with the Autumn, Winter and Spring editions launching thereafter. I’ll also be including some basic canning info for beginning canners and those looking to start canning (no more excuses!) And a special bonus is in store if you buy all 4… trust me, you’ll love it. :)

That's My Jam Canning e-Book Series - Coming Soon!

Some of the recipes you might recognize (though they’ve all been updated and re-tested with the new techniques and methods I’ve learned over the years), and many, most in fact, are brand new and never before published. Each and every one comes with their own custom designed-by-me printable label. There are recipes for lavender-peach and ginger-pear and strawberry-rhubarb, jams spiked with booze and jams infused with flowers and jams that combine multiple fruits for a mind-bending flavor experience. At this point I feel like if it can be made into a jam or jelly, I’ve gone and done it.

Let’s just say I’ve been eating a lot of jam lately as a result of this project. Not a bad place to be in, to be honest. And I sincerely hope that once the eBooks are released into the wild, you’ll find yourself in a similar (delicious) predicament.

Why jam? Why an eBook? Well, I love canning (just take a gander at the canning recipe archives and that much is clear), and as a graphic designer one of my favorite parts of the whole process is designing pretty labels for my canned creations (the jam isn’t finished until it’s been properly labeled, in my opinion). I’ve always shared those labels with you over the years, and and figured that this concept would make for a perfect eBook. I’ve been through the whole cookbook writing process (twice, actually) and, frankly, don’t really want to do it again (at least in the near future). But an eBook, on the other hand, gives me full creative control and allows me to include interactive elements like links and printable labels. It’s the perfect medium for such a thing.

So there you have it, it’s announced and official and that means I really have to finish it, don’t I? Heh. Stay tuned, as I’ll be posting more details as the launch draws nearer.

Want to get notified the second the Summer edition goes on sale? SIGN UP HERE to receive notifications (and special subscriber-only offers) and be the first to hear once the first edition is released. And as always, thank you for your encouragement and support, it’s because of you that projects like this are even possible in the first place!

Happy canning!

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  1. Loving everything about this.  =)  Can’t wait for this ebook Lindsay!  

  2. Looking forward to it!! Congratulations!

  3. I AM SO EXCITED FOR THIS! Yay!!! :) 

  4. This is awesome! I love jams and jellies for toast, and some recipes require it, but my allergies prohibit me from enjoying the ones from the store. I’m looking forward to this!

  5. Thank you Lindsay!

    Just another quick question.
    If you were a big jam eater, wouldn’t you have to go easy with the calcium water in it?
    Calcium is good for you, but only to an extent, and with a calcium supplement and the calcium in the jam would it be too much?
    Just a thought.

    • It’s such a minimal amount you’d have to eat a few dozen jars of jam a day I’d imagine, and at that point the excess sugar and fruit would probably cause more problems than the calcium. Each batch of jam (4-6 jars) uses about 2-4 teaspoons of calcium water, and the water is a solution of 1/2 teaspoon calcium powder to 1/2 cup water. I haven’t calculated exactly how much ends up in each jar but it doesn’t seem like anything to be worried about. 

  6. So happy and excited for you!!!! And so honored that I’ve been able to taste a few of them. Can’t wait to get my hands on a copy and stop making excuses not to can – it’s been something I’ve wanted to delve into for years, and this is going to be my push to start. ALSO – LABELS!!!!!! 

  7. I’m so excited! I love all your fancy jam recipes!

  8. Exciting! Will your ebook also include sources for those gorgeous jars you use? Can’t wait!

  9. This is great timing! I just made your strawberry vanilla jam and it was perfect. I’ve been getting loads of strawberries in my CSA box and have really been wanting to get into canning. Can’t wait for the eBook. Thank you!

  10. I can’t wait! I’ve been wanting to get into jamming and I would love to do my bit to support all that you do. Hurry! ;)

  11. This is awesome, Lindsay – can’t wait to see them!

  12. Congratulations, this is awesome! 

  13. NOTHING beats homemade jam! The jam recipes you have shared on your blog always sound incredible, so I can’t wait to see what the eBooks bring! Such a fun idea, and I love the title!

    xx Allison @

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