You'll learn about sterilising jars, using sugar, salt and vinegar correctly as preservatives, reaching ‘setting point’ for jams and jellies, safe bottling and more. Class sizes are kept small and very hands-on. As well as your filled jars, there are recipes and guidance notes to take home.
At the Summer workshops we will make:
Strawberry & rhubarb jam
Bread & butter pickles
Spicy courgette chutney
Bottled brandied cherries
The exact menu may change slightly nearer the time when we know what produce the fields will be yielding!
“I greatly enjoyed the workshop. I thought there was the right combination of instruction, hands on experience and nice people. The lunch provided was delicious.”
Dates: Saturday 23rd June 2012, repeated Friday 22nd and/or Sunday 24th according to demand
Time: 10am - 3pm
Location: London N5
Price: £70 (includes lunch with wine)
To book: email Anna
Please read the booking terms & conditions before booking your place. Thank you.