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Jam and chutney-making - harvest in a jar

7 September 2014
Hannah Taylor
£75 inc. home-made lunch, biscuits & cakes etc.
10 - 4.30

Learn some tricks of the trade from professional jam-maker Hannah Taylor!

On this one-day course, you will make a raspberry jam and a beetroot chutney, and learn the principles of jam-making and bottling along the way.

Please look carefully at the What to Bring list below, as you will need all of it.  Hannah says that ingredients don't have to be exact, but this is a good start.

Course content:

  • Welcome and introductions
  • Jam making basics:  sugar, sterlisation of jars, what size pans, commercial jam/homemade jam
  • Make the jam
  • Begin prep for chutney
  • Lunch
  • Chutney discussion and making
  • Introduction to jellies and tasting
  • Recipe books
  • Round up


What to Bring

2 large heavy-bottomed saucepans

Wooden spoons

Vegetable knives for preparation and chopping

Chopping boards and measuring jugs

6 x 1lb jam jars

1 kg of raspberries (you can freeze your crop as it arrives, or buy frozen or fresh ones for the day)

1 kg of jam sugar

1400 kg beetroot

700g apples

2 onions

600ml distilled malt vinegar

500g sugar

1 lemon

Some powdered ginger

Scales if you have them.



The track down to Assington Mill
Assington Mill's setting, in it's own valley
Assington Mill's farmyard and mill pond.  Photo:  Glyn Jones
The (strawbale) classroom at Assington Mill