Join Renée Beaudoin as she takes you through the jam-making process from start to finish, with a focus on early summer berries. You’ll learn about flavor customization, the role of sugar, the stages of jam cooking, and how to test your jam for doneness. On the menu: classic strawberry jam with meyer lemon; brambleberry jam; and raspberry rhubarb jam with pistachios and orange. For those who have always been curious to try or at least see the water bath canning method, you will have an opportunity to do so as Renée will show you the proper technique to make your jam preserves shelf-stable so they can be enjoyed year- round! A light meal will be served to accompany your freshly-made jams, jellies, and preserves and you’ll leave with two jars to take home!

Please note: some classes can be adjusted for students with dietary restrictions, but many cannot. If you’re vegetarian, pescatarian, or gluten-free, you can use the drop-down menu on our events page to view the best classes to fit your needs. If a class you’re interested in doesn’t appear in that filtered view, please email us before registering and we’ll see if the class’s menu can be modified.