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Chutney, Jam, Jelly 6-9 £48

October 10, 2017 @ 6:00 pm - 9:00 pm


There are few things more satisfying than stocking the cupboard with home made produce to use over the coming year. Even more satisfying is hearing the jars ‘click’ as they cool down – a sign of a well-sealed pot. On this half day or evening workshop we will make a selection of chutney, jam and jelly using a variety of ingredients including spices – which work really well in jam and jellies too, not just chutney. I like to produce lower sugar recipes where possible – the old rule of a pound of sugar to a pint of juice is not usually necessary, producing jams and jellies that are slightly tarter, but fresher and more vibrant. We will cover the technique, and hygiene required to make products that will keep for a year; although most probably they will be eaten within the month!
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October 10, 2017
6:00 pm - 9:00 pm
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