Join Renée Beaudoin as she takes you through the jam-making process from start to finish, with a focus on early summer berries. You’ll learn about flavor customization, the role of sugar, the stages of jam cooking, and how to test your jam for doneness.
DurationJoin Renée Beaudoin as she takes you through the jam-making process from start to finish, with a focus on early summer berries. You’ll learn about flavor customization, the role of sugar, the stages of jam cooking, and how to test your jam for doneness.
On the menu: classic strawberry jam with meyer lemon; brambleberry jam; and raspberry rhubarb jam with pistachios and orange. For those who have always been curious to try or at least see the water bath canning method, you will have an opportunity to do so as Renée will show you the proper technique to make your jam preserves shelf-stable so they can be enjoyed year- round! A light meal will be served to accompany your freshly-made jams, jellies, and preserves and you’ll leave with two jars to take home!
Here at the Pantry, we call ourselves a community kitchen. For us, that means we do many things: cooking classes focusing on traditional food crafts and technique, five-course family-style dinners, culinary camp for the kids, power lunches for makers, food swaps, and cookbook club potluck suppers.
Basically anything we can think of to get our neighbors around the table, breaking bread and building community.
Gather mustang grapes from one of our historic sites and make an 1800s jam. Workshop includes ingredient lists and principles of making jellies and jams at an historic homestead.
Learn to make cooked strawberry jam and a refrigerator version for preserving. Learn safe canning methods, and take home recipes and a small jar of preserves to enjoy.
Jams & Preserves class is offered by La Herbalista. Learn to make your own jams and preserves. Bring your own berries and fruit, or pay a small fee to use ours.
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