Want to learn how to preserve the bounty of spring and summer to enjoy throughout the year? Join us for a day of ‘Preserving the Harvest’ with preserves legend Pam ‘the jam’ Corbin!
Skills
- Food safety and key watchpoints in the preserving process
- Bottling fruit and fruit compotes
- Reduced sugar preserves
- Pickling
- Fruit liqueurs
The main focus of the day will be on bottling fruit and fruit compotes (pieces of prepared fruit preserved in a simple syrup, perfect to use in all sorts of recipes later or simply served as it is for a delicious healthy dessert). You’ll prepare and bottle seasonal fruit to take home with you, and Pam will take you through all the key watchpoints in the preserving process to ensure your produce remains absolutely safe until you eat it. There’ll be plenty of time to ask questions and chat about all the different ways to preserve fruit and vegetables, giving you the confidence to preserve safely at home.
As well as covering fruit compote, Pam will also talk you through how to make preserves with reduced sugar, and how to turn fruit and vegetables into a delicious seasonal pickle. We’ll finish off with how to make a fabulous crab apple liqueur – often found growing wild in the hedgerows or forgotten at the bottom of someone’s garden, gnarled little crab apples are too tart to eat raw, but they make an absolutely sensational liqueur to keep you warm on those cold winter nights.
Pam Corbin
Pam gained her wealth of expertise in preserving foods when she owned ‘Thursday Cottage’, a small artisan preserves company producing exceptionally good jams, marmalades and curds. She has written the best selling River Cottage handbooks ‘Preserves’ and ‘Cakes’; contributed to the River Cottage A-Z and her latest book ‘The Book of Preserves” was published in 2019. Nowadays, and although retired from her commercial business, Pam still continues to embrace the time honoured skills of preserving fresh food, and is always…
