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Preserving (in Spring) with Caroline Gray

Saturday 18 November 2017
12-3pm

Caroline Gray will demystify all things 'jam & pickle' in this fantastic hands on workshop. Pectin, setting-points, sugars, cookware and sterilizing will be all be discussed.

Making your own jams, marmalades and relishes is one of life’s great satisfactions.  In this class Caroline will take you through preserving for jams, jelly, relish and pickles using the best of seasonal fruits and vegetables this Spring. 

This class will also include a little gift giving preserving in the lead up to Christmas.

  • Pickled dill cucumbers
  • Red cabbage sauerkraut - with these two we'll make a ripper Reuben
  • Strawberry and rose petal jam
  • Apple and mint jelly
  • Roasted pepper & harissa relish 
  • Mango & ginger chutney

At the end of the class everyone gets to take a jar of each recipe home to share with friends and family.

Click here for bookings

** These classes can be booked out for private & Corporate groups of 10-14 people at a mutually agreed date.