Making your own jams, marmalades and relishes are one of life’s great satisfaction. In this class, learn how to preserve and make your own jams, jelly, relish and pickles using the best of seasonal fruits and vegetables this Winter. Pectin, setting points, sugars, cookware and sterilising will be all be discussed and dissected.
Caroline Gray will demystify all things ‘jam and pickle’ in this fantastic hands-on workshop.
On the menu:
- Apple Jelly
- Blood Orange Marmalade
- Caramalised Onion and Thyme Jam
- Pear, Lemon and Saffron Chutney
- Hot Harissa Relish
- Rhubarb and Strawberry Jam
- Pickled Fennel
At the end of the class, everyone gets to take a jar of each recipe to take home and share with friends and family.