Join florist, chef and forager Renée Beaudoin as she takes us through the jam-making process from start to finish, focusing on the first of the summer berries at Bella Luna Farm. We will start in the garden picking fresh berries and then make our way to the kitchen. Students will learn how to customize, infuse, and layer flavors in the jam while letting the fruit shine. We will explore the role of sugar, acid, and pectin as we learn the stages of jam cooking, plus tips and tricks to achieve a beautifully soft set jam consistency. Renée will also teach the proper technique of water bath canning to make your jam preserves shelf-stable so they can be enjoyed year-round! A seasonally-inspired meal will be served to accompany your freshly made preserves, and you’ll leave with jars to take home that you can tuck into right away or save for the heart of winter.
