Jams and Preserves

Instructor: Judy Bunde
Date: August 18-19
Enrollment: Limited to 10

It's the height of the season for making jams and preserves with fresh local fruits. You'll learn the difference between jams, jellies, preserves, marmalades, chutneys, and relishes. Make them in small batches with the pectin method and without. Take home a jar of each; nothing compares with homemade jams. We'll do the customary strawberry and raspberry, but then move on to more creative flavors. You'll be able to preserve the season's bounty and be ready with those special holiday or hostess gifts.

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