Summer Jams, Pickles and Preserves
Learn how to preserve the summer’s bounty in this essential master class. In this introduction to the basic principles of jam, jelly and chutney making, you will learn about selecting produce, sugar proportions, pectin, methods of testing for setting point and storing produce.
As well as a seasonal fruit jam, you will produce a hedgerow jelly and an ‘allotment chutney’. This promises to be a fruitful day for cooks of all abilities.
The day starts with coffee and pastries followed by a short demonstration. You will go on to cook through the recipes in pairs. At the end of the class, a light lunch will be served.
Course facts
Date:
19th Jun 2012
Day:
Tuesday
Time:
10.00-2.30
Duration:
1 Day
Price:
£140
