It’s time to get into that holiday spirit! Come learn to make jams and marmalades redolent of the season to give as gifts or to grace your holiday table.
In this workshop master preserver Camilla Wynne will cover the basics of canning jam and marmalade, from selecting your produce to proper sterilization, the pectin question, and sampling some different styles and flavours.
Recipes covered in this class include Christmas Clementine Marmalade is made with whole mandarins or clementines, brown sugar, spices and rum, and a versatile, customizable Holiday Cranberry Jam enhanced with orange, spices and port that pairs beautifully with cheese, turkey, or as a filling for cookies
You will leave with a jar of each preserve, ready to tackle any fruit canning project and able to safely modify recipes to your taste. Camilla’s preserving cookbook, Preservation Society Home Preserves, will be available for sale.
In this fun, hands-on workshop, participants will learn how to:
– prepare pectin-free jams that taste like real fruit
– prepare canned fruits to save the bounty of fall for winter
– modify the sugar or sweeteners in any recipe
– safely eliminate steps from the traditional canning process
– create recipes for jams & canned 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 Monday, The Depanneur invites TO’s best culinary talents to lead fun, hands-on workshops.