Jam and chutney-making - harvest in a jar
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.
- Welcome and introductions
- Jam making basics: sugar, sterlisation of jars, what size pans, commercial jam/homemade jam
- Make the jam
- Begin prep for chutney
- Chutney discussion and making
- Introduction to jellies and tasting
- Recipe books
- Round up
What to Bring
2 large heavy-bottomed saucepans
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
600ml distilled malt vinegar
Some powdered ginger
Scales if you have them.