Preserves: jam, chutney, pickle & jelly making courses

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Learn to produce the highest quality jam, chutney, pickles and jelly on one of these enjoyable home preserving courses. Courses and workshops across the UK teaching how to use and preserve damsons, elderberries, blackberries, raspberries, black, red and white currants, gooseberries, cranberries, apples and pears. Learn how to pickle onions, beetroots and other vegetables or create the perfect chutney to accompany your cheese board! Enjoy nature's harvest all year round or pot up these seasonal treats to give as gifts!

Shropshire - Next course on 25th August 2018
Classic Condiments Course at Acton Scott Historic Working Farm An explorative day looking at how oil, vinegar and salt come into play to make wonderful preserves that can liven up the store cupboard. You will make: Garden Pesto, harissa paste, herb oil, shrried plum sauce, lovage mustard and traditional barbeque sauce. Tutor: Sara-Jane Brough Please wear suitable clothing for your course. Accommodation If you are considering staying overnight or attending the course as part of...
Shropshire - Next course on 3rd November 2018
Christmas in a Jar at Acton Scott Historic Working Farm. Winter preserving is usually undertaken with Christmas in mind, and using up the last of the orchard and vegetable bounty. Spend a lovely day creating wonderful Christmas inspired preserves that will liven up your Christmas store cupboard or be given as handmade gifts. There are two dates for this course in 2018, participants can come to either or both. 3rd November: Cranberry and apple cheese,...
Shropshire - Next course on 22nd September 2018
Autumn Preserves Autumn is the time the wooden spoon really starts working and it is the time that most preservers are at their busiest. There is so much to choose from, from the gluts of the vegetable garden and orchard to the fruitful hedgerows. We will make" Classic Piccalilli Tomato, fig and caramelised onion jam Crab apple and rosehip jelly Tutor: Sara-Jane Brough Please wear suitable clothing and footwear for your course and bring a...
Shropshire - Next course on 6th October 2018
Perfect Pickles - cookery course at Acton Scott Historic Working Farm. Pickling is an age old British method of preserving fruit and vegetables, traditionally making the most of autumn abundance, ready to be used in the depths of winter. A preserving technique that is often overlooked, pickling done well and with a little imagination can turn the humblest vegetable into a special accompaniment for the table. You will make Pickled red cabbage, Thai pickled shallots,...
One day preserve making course at Acton Scott Historic Working Farm. With their aromatic acidity, citrus fruits are a wonderful ingredient for preserving. On this day you will explore all things citrus from oranges, lemons, limes and grapefruits to make a beautiful array of zesty preserves. You will make Preserved lemons, Lemon curd, Lime Marmalade, Grapefruit Squash Please bring an apron and something sturdy to carry the preserves home in. Tutor: Sara-Jane Brough Sara-Jane’s ethos...
Click through top left hand link to our own website to see remaining 2017 Quirky courses and by using the 'keep me posted' icon you will receive the new 2018 course list when it is released in early November. Many of our early courses get booked up for Christmas presents. In this hands on workshop, we will cover simple fermentation methods, their endless benefits, and issues that might crop up. Bring an apron, prepare to...
This is a full day course covering the basics of jam making. In the morning session you will learn how to select and prepare fruit and other ingredients ready for jam making, how to sterilise equipment and jars and have a go at making your own fruit jam. In the afternoon session you will have the opportunity to experiment with other jams such as chillli jam and rose petal jam. You will also have the...
Shropshire - Next course on 18th August 2018
For people with allotments, home vegetable gardens or generous neighbours and friends who love to grow veg, there is likely to be a time of year when bags of green beans, beetroot, pumpkins, courgettes, onions and carrots are full to overfilling. This abundance is perfect for any passionate preserver and can soon be turned into delicious preserves to brighten up the dark days. You will make: Runner bean pickle, Autumn Gluttony Chutney, Spicy Vegetable Relish...