As the nights draw in and the trees shed their leaves, join us to preserve Autumn fruits and vegetables for the year ahead, using authentic recipes. During the day we’ll make one sweet and one savoury jam, a chutney and a fruit pickle. Learn how to source and preserve with the best ingredients, types of sugar and vinegar to use, how to successfully cook and pot up sweet and savoury preserves. There will be jars and recipes of each preserve to take home. Lunch included.
Selecting and preparing the best ingredients
Slow cooking and keeping it simple
How to remove scum
How to test for a set
How to test for pectin
How to test when chutney is ready to pot