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
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
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.
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.
Come join us for a discussion on canning and jam, required materials, and ingredients needed, as well as a walk through the process of making jam.
Join our special guest presenter Johwanna Alleyne of MoJo JoJo Pickles and follow along with her for this intermediate class on how to make jams and jellies, working with pectin
In this hands-on class, you will look at the role sugar plays in making an early summer berry jam; you’ll make a full-sugar as well as a low-sugar jam so you can examine the difference in taste, texture and consistency.
We will show you how to preserve the goodness of summer’s produce through various techniques. Techniques and Recipes Demonstrated: Blueberry and Lemon Jam- A classic combination of flavour
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