Join master preserver Camilla Wynne of Preservation Society for this fun, hands-on workshop, where you’ll learn how to safely transform fresh & local summer fruits into a delicious jams, compotes and cordials.
In this workshop we cover the basics of canning jam, compotes and fruits in syrup, from selecting your produce to proper sterilization to the pectin question, and sampling some different styles and flavours. Next, in the kitchen we’ll transform the summer’s best fruit into a reduced sugar, pectin-free customizable jam. Then we will prepare a canned fruit to bring memories of summer rushing back when you open it months from now. You will leave with a jar of jam and one of canned local fruit — whatever is most perfectly ripe and abundant in the market — ready to tackle any project and able to safety modify recipes to your taste.
You’ll learn to:
- safely prepare pectin-free jams that taste like fruit
- safely prepare delicious compotes and canned fruits
- modify the sugar or sweeteners in any recipe
- eliminate steps from the traditional canning process
- create recipes for preserved fruits according to your tastes, whims & imagination
Camilla Wynne is a writer, home preserving teacher, and the founder of Preservation Society, a small batch canning company. She has been a pastry professional for over a decade and is one of Canada’s only Master Preservers. Not content to produce garden-variety jams and pickles, Camilla instead favours products that tell a story or elicit a memory and are often, though not intentionally, inspired by cocktails. She is the author of the eponymous cookbook Preservation Society Home Preserves.
Every Week, The Depanneur invites TO’s best culinary talents to lead fun, hands-on workshops.