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The format of a jam is flexible to the problem that is being addressed . The moderator now takes the “sweet spot” solutions from the Effort/Impact scale and asks the team to come up with three actionable steps toward testing them. Here we use a simple effort/impact scale to determine which solutions are simple enough to try right away, which are more effort and should be added to a project backlog, and which perhaps shouldn’t be addressed at all. The moderator now gives each team member six dots and four minutes to vote on the solutions they think would best solve the HMW. The reason this is done without explanation is to avoid any personal criticisms.
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Vegetables, and high pH fruits will need added acid to safely preserve them at a pH below 4.6, so be sure to follow a tested recipe. Making jam is incredibly easy these days, and there’s no reason to settle for lack luster grocery store preserves when you can have your own homemade jam bursting with all the flavors of the season. It’s important for the moderator to tell the team members here that we’re aiming for quantity over quality—we’ll keep curating for later steps.
Frequently asked questions about Jam Design Inc
That said, blackberries are high pectin fruits with a good bit of natural sugar, and usually you’ll need more sugar than that to make jam set. Canning jars make the process much more dependable, as does powdered pectin, which will help even the stubbornest low pectin fruits to set into silky homemade jam. Now you have a clear overview of which high-impact solutions can be tested very quickly (in the yellow sweet spot on the top left), and which high-impact solutions will take more effort (top right). The moderator should now quickly mark all sticky notes in the sweet spot with a contrasting dot so we can identify them later. Sun Jam is another technique that thickens jam without extended cooking.
Structure and discipline create freedom
Make sure there’s enough space for a good number of sticky notes in each half. Citric acid powder is a neutral alternative that won’t add extra flavors to the jam. One tablespoon of bottled lemon juice is equal to 1/4 teaspoon of citric acid. Beyond these terms, if you intend to can the jam to make it shelf stable, you’ll need to understand the basics of water bath canning. Canning is optional, and it’s perfectly fine to make a refrigerator or freezer jam for short term storage. People have been making jam at home for hundreds of years, long before the advent of canning jars and convenient boxed pectin.
The calcium water is added along with the fruit, and the powdered pectin is mixed into the sugar to distribute it so it doesn’t clump when added. The sugar and pectin are added together at the end, and then the jam in returned to a boil for 1 minute before removing it from the heat. Beyond these basic jam making ingredients, you’ll sometimes see the addition of things like chia seeds, cornstarch, arrow root and other artificial thickeners. Recipes that include these ingredient’s aren’t actually “jam” in a technical sense, though they do result in a thickened fruit spread.
The process for making jam with added pectin is a lot faster, and usually you’re done start to finish in less than 10 minutes. There’s a reason many modern cooks choose to add a convenient box of pectin rather than slow cook homemade jam. Adding additional acidity is optional for most jams, as many fruits have plenty of natural acidity on their own. Some jams specifically required added acidity to ensure they’re below a pH of 4.6, so check the recipe to see if it’s truly optional.
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A good guiding principle is that the action steps to test out the idea should be able to be completed in a timeframe of 1-2 weeks. Once the 5 minutes are up, everybody sticks their ideas on the surface (wall, whiteboard, whatever) as fast as possible, ideally within one minute. People should write one note per sticky note and pile them up in front of them as they’re writing. Pomona’s pectin often requires a specific recipe, as it’s trickier to get the proportions right. They’re not safe for canning (even if the recipe tells you otherwise), and they have a very different texture than a true pectin thickened jam.
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The moderator needs to be very proactive at this step, as it is the only one that has a tendency to open up discussion. The moderator will now take each solution one by one and add them to the effort/impact scale. Now that you have a list of solutions that should solve the most important problem/s, it’s important to know how much effort is required to execute the solutions. Now, the moderator is going to rewrite the top-voted problem in the form of a challenge to help bring out solutions from all team members. The times we’ve suggested in the exercise are more of a guideline and may only be relevant to the first time you run through it. For larger groups (or tackling multiple problems) all the steps can take up to 1.5 hours.
Learn the basics of how to make jam and you’ll be able to make just about any variety of fruit jam imaginable. This is the most challenging exercise of the whole Jam since many participants won’t be confident of their drawing/sketching skills as well as the time pressure factor. As a facilitator, you should ensure them that any sketches are appreciated and encourage them to be as creative as possible. To prepare and make sure we enter Crazy 8's exercise feeling confident and comfortable, the facilitator should give participants 15 minutes to think and write down important notes, features, etc for Crazy 8’s. Based on the list of Q&A above, the Facilitator now asks everyone to write down questions starting with “How Might We” (or HMW for short).
Making jam at home is simple, and mostly just involves cooking fruit and sugar until it thickens. The process is somewhat different if you’re making jam without pectin, as compared to quick jam with added boxed pectin. Beyond natural pectin within fruits, there are a number of different types of pectin available for making homemade jam. Different types of pectin have different instructions, and won’t set if you add things in the wrong order. Be sure you have the right type of pectin for your recipe, or that you know how to alter the recipe to use the pectin you have on hand. I make a delicious blackberry jam without added pectin using 1 part sugar and 5 parts fruit, and it sets beautifully.
Basically, cook them just long enough to heat them through and you’ll have a stiff jam. Beyond just ensuring that the jam is acidic enough for preservation, a lower pH actually helps activate the pectin. Commercial pectin actually contains citric acid as well, to ensure a good set. Honey and maple are also good options, and will both flavor and set jams just like white sugar. I don’t recommend artificial sweeteners, as they behave differently than sugar.
