Summer Preserves: Jams, Pickles & Chutneys
Join June for a day of learning how to utilise excess seasonal produce to create your own range of pickles, chutneys and jams.
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Description
June will teach you what fruit and vegetables can be preserved, what blends of vinegars and herbs to use when you pickle, and her tips for successful jam making. You will go home with your own jar of jam, pickles and chutney and the skills to be able to replicate these at home.
BYO clean jam jars (at least 3 for a jar of each preserve). Course fee includes ingredients ($20).
