We are so excited to host you in our upcoming class! Three days before class we will email everyone the detailed recipe packet and a Zoom link. Until then, below is a list of ingredients and equipment that you’ll need.

On today’s menu:
Plum Jam
Midsummer Brambleberry Jam
Classic British berry Shrub

Wine suggestion: 
Prosecco. Light and fizzy, the notes of tree fruit beautifully complement the fresh plum flavor in the jam

Non-alcoholic drink suggestion: Raspberry iced tea

Shopping List (the ingredients listed below will yield 1 quart of each jam and 1 quart of shrub):

Picking out the ripest most in-season fruit is key, feel free to substitute apricot for plums or a different berry if one is more in season.

– 2 1/4 pounds favorite ripe plums (some recommended varieties: shiro, mirabelle, beech) or sub in the same amount of ripe apricots if you would rather make apricot jam
– 2 pounds brambleberries (combination of your choice: blackberry, raspberries, loganberries, tayberries, boysenberry… if you can find them add figs!)
– 1/2 pound fresh or frozen ripe berries or fruit of your choice for the shrub (suggestions: strawberries, raspberries, red currants, huckleberries, plums, peaches, etc)
– 4 large lemons (organic recommend since we will be using the rind)
– Small bunch of one fresh herb for your shrub (tarragon, mint, basil, fresh bay leaf, etc.)
– (optional) Small bunch of fresh herbs for your jam (anise hyssop or lemon thyme works beautifully with the plum jam; lemon verbena, tarragon, and fresh bay leaves are lovely with brambleberries)

Dry Goods / Pantry:
– 2 pounds 12 ounces sugar (organic less refined sugar recommended)
– 2 cups (16 fluid ounces) white wine or champagne vinegar
– A loaf of bread to be thickly sliced and toasted with our freshly made jam on the day (optional)

– (optional) 3-5 whole star anise (for the plum jam)
– (optional) 1-2 teaspoon of your choice of dried spices for your shrub (pink peppercorn, cloves, star anise, rose petals, etc.)

Equipment List: 
– Mixing bowl to macerate the plums
– 2 wide bottom 4-5 quart pots (not aluminum or untreated cast iron, as they will react to the acid)   Notes: stainless steel or copper will be your best heat conductor; a dutch oven can also work, but can take longer to come to temperature. You can also use the same pot twice for both jams if you want to wash in between!
– Heatproof rubber spatula
– Digital thermometer
– Clean jars or containers to put your jam in (roughly 2 quarts will be made in total). If you plan to can your jam, see notes below about jars.
– 1 quart mason jar with fitted lid (for shrub)
– Colander for rinsing and drying berries
– Lemon juicer (can just use a fork if you don’t have one)
– Small mesh strainer to strain your lemon juice
– Measuring spoons
– Wooden spoon or cocktail muddler

If you are water bath canning your jam, you will need:
– (8) half- pint glass mason jars or (4) pint glass mason jars (or a combo that results in 2 quarts) checking to make sure there are no chips and cracks.
– Brand new mason jar lids that correspond to the size and quantity of jars
– Mason jar rings that correspond to the size and quantity of jars selected (make sure there is no rust)
– Cookie sheet (for sterilizing jars in the oven)
– Large pot or canning kettle with a lid (pot will need to be large enough to cover your jars in water by at least 1 inch once they are submerged)
– Rack to fit in at the bottom of the pot (extra jar rings or a cooling rack will also work in a pinch – we just need something to fit on the bottom between the pot and the jars)
– Jar lifter (recommended) or pair of large tongs
– Damp paper towels, for wiping
– Hand towels or oven mitts
– Cooling rack
– (Optional) jar bubbler / chopstick
– (Optional) wide mouth canning funnel (so helpful!)


Here are a few local berry and fruit farms in Western Washington. Farmers Markets are a great place to pick up fruit. Many grocery stores and co-ops source from local farms! Look for ripe and local berries

Royal City, Washington (at most local Seattle Farmers Markets)

Selah, WA (at most local Seattle Farmers Markets)

Mount Vernon, WA (at most local Seattle Farmers Markets)

La Conner, WA (also at Mercer Island Farmers Market)
Strawberries, Raspberries and blueberries

Kent, WA (also at West Seattle Farmers Market)