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Preserving the season's harvest
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Is your garden a bountiful delight, not sure what to do with your excess produce? This hands on workshop will focus on the principles of making jams, preserves and marmalades for yourself and gifts. You will learn how to extend the value of your produce and experience the joy of learning cooking skills that will assist you in becoming more self sufficient in your kitchen. You will get to take home your a bounty of handmade goodness.
This course is designed to teach you how to make jams, pastes, pickles and the art of basic canning so that you can preserve your home harvest or extend our Seasonal produce year round . Learn to make a range of jam, pastes (jellies), canning and pickle recipes. Expert teaching and advice, using standard home kitchen equipment
You will use sustainably sourced, best quality ingredients – organic where possible
Jessie is the founder of The Thoughtful Kitchen, and is the Programme Co-ordinator for The Inconvenience Store- Melbourne’s first food waste supermarket. Passionate about our food sustainability- she believes that the future is community, new education and Seasonal delicious eating. Jessie's classes brings all of these elements together to create a nourishing and delicious group experience.
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- How to preserve surplus foods
- Understand how to make jams
- Improve your culinary skillset
- Jars of items you make
- Recipes to take home
- Notepad and pen
Casual, long hair tied back and closed toe shoes
Those wanting to know how to preserve surplus in season food.