Chutney, Jam, Jelly, Spices & Foraged Ingredients

There are few things more satisfying than stocking the cupboard with home made produce to use over the coming year.

Chutney, Jams and Jellies

There are few things more satisfying than stocking the cupboard with home made produce to use over the coming year. Even more satisfying is hearing the jars ‘click’ as they cool down – a sign of a well-sealed pot. On this half day or full day workshop we will make a selection of chutney, jam and jelly using a variety of ingredients including foraged ingredients and spices.  I like to produce lower sugar recipes where possible – the old rule of a pound of sugar to a pint of juice is not usually necessary, producing jams and jellies that are slightly tarter, but fresher and more vibrant. On the full day workshop will also cover bottling of fruits. We will cover the technique, and hygiene required to make products that will keep for a year; although most probably they will be eaten within the month!

By the end of the workshop you will have learnt how to safely prepare and cook chutneys, jams and jellies and bottling to use up a glut of fruit.  If you like harvesting from the hedgerows or have a productive allotment or simply like the idea of having a go then this course is for you.

This workshop starts promptly at 10am and finishes at either 2pm (half day) or 4pm (full day).  A light lunch of homemade soup and bread, cheese and fruit will be provided on both full and half day workshops.

Dietary requirements

This workshop is suitable for vegetarians but not vegans.  It can be made suitable for coeliacs with some amendments so please contact us if you are coeliac.  Please email us if you need to know more about the allergens in this course.

Other information

All refreshments, equipment and aprons are provided.  A booklet of the day’s recipes is also provided at the end of the workshop. 

Everyone works individually at their own workstations, sharing only a 4 burner induction hob and standard size fan assisted oven with one other learner. We all work together at the same pace with each stage demonstrated before you do it yourself.

It is essential that you wear flat shoes with a closed toe – this is for your safety and comfort as we will be on our feet most of the time.

When booking, please advise of any accessibility issues. Rutland Cookery School is committed to being as inclusive as possible and we will do our utmost to accommodate you.  We have an adjustable workstation for those who may need to sit down or are in a wheelchair.

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Book your place on one of the available sessions below

Aug 22

Preserves, bottling and chutney – Full day

Aug 22, 2019 @ 10:00 am - 4:00 pm