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!
DurationWe’d Have To Say The Only Downside To Homemade Bread Is The Time It Takes To Rise, Rise Again, Bake And Cool.
About
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
In this workshop we will discuss the science of safe canning, and how to make the best seasonal preserves (using less sugar and little or no pectin). Camilla will expertly demonstrate how to prepare one seasonal jam recipe and one marmalade recipe
In this course we will take seasonal products and create small batch jarred preserves that you will be able to take home and enjoy throughout the winter, This class will take you through the process of creating jams, pickled creations and sauces all able to be enjoyed months down the road.
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