Canning 102: The Jam, $125 pp
(This class is designed by request for people who already have an interest in preserving who seek to ramp up their knowledge. It's good for those who know their way around a kitchen as well!)
Do you know how to can? Need a refresher? Would you like to experiment with new flavor trends and foods safely? What the heck is pectin? How can I modify sugar? Love fruit? Love jam? Us too!
Master Preserver Pam Lillis will share her tips for a delicious fruit-forward product every time, just in time for summer’s bounty to come alive. We’ll spend a little more time cooking in this class. Let’s get started right away…you already know the basics! There are so many great ways to use jam in marinades, puddings, and savories…it’s not just for toast anymore! Recipes included.
Take What We Make: 1 Berry Jam/ 1 Stone Fruit Jam