Join Renée Beaudoin as she takes you through the jam-making process from start to finish, with a focus on early summer fruits. 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 a jar or two to take home!
We are excited to welcome you into our space and would like to remind you of our covid policy. For the safety and comfort of our guests and staff, we are requiring proof of vaccination and ID to attend in-person events in our space. Please make sure you and your guests know to bring either their vaccination card or a photo of their card as well as their ID. If you have had symptoms of covid or if you have been in close contact with someone with covid in the past 10 days, please follow the current CDC guidelines. If you are sick, please stay home. Guests may be required to wear a mask during instruction, depending on the local transmission rate at the time of class (we will have some extra masks on hand if needed). Thank you for your help keeping each other and our staff safe!