It’s summer jam season, preserve the fresh summer flavors to enjoy all year long. Learn the step by step of making summer preserves, jams, marmalades, chutneys & jellies in 8 hours with Chef Marco Röpke
DurationIt’s summer jam season, preserve the fresh summer flavors to enjoy all year long.
Learn the step by step of making summer preserves, jams, marmalades, chutneys & jellies in 8 hours with Chef Marco Röpke
The Pastry Training Centre of Vancouver was founded in 2009 by fourth-generation and German born Master Pastry Chef Marco Röpke.
With over 30 years of experience as pastry chef and Provincial Instructor Diploma Chef Marco is teaching currently the complete curriculum for our courses.
Born and trained in Hamburg, Germany. He started young in his career. Helping out occasionally at the age of 6 in his parents pastry & bakery shop before starting his three year German pastry apprenticeship at the age of 15.
Do you want to learn how to make & preserve your own homemade Jams or Jellies? Making your own homemade jam is a great place to start your canning journey.
We’d have to say the only downside to homemade bread is the time it takes to rise, rise again, bake and cool. But guess what. We’re eliminated all downsides to this class!
What will I learn? We will teach 2 jam making processes – the traditional method as well as freezer jam. The traditional jam and jelly process is a cooked jam that is put in jars and then sealed in a hot-water bath.
The classes are very hands-on, light hearted and fun and you leave with the basic understanding of how to preserve safely in your own home and more importantly you get to take home the recipe and a jar of what gets made in the class.
In this workshop you will learn the basics to making homemade cooked jams. You will learn what basic equipment you need to start canning at home. We will be making 3 jam recipes allowing you to take a sample of each home to enjoy.
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