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Preserves: jam, chutney, pickle and 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!

Next course on 28th October 2017
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 2017, participants can come to either or both. 28th October: Quince Cheese, Whisky Marmalade,...
Next course on 7th October 2017
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,...
Next course on 9th September 2017
Learn to make delicious condiments from hedgerow bounty at Acton Scott Historic Working Farm. Early Autumn heralds the start of the hedgerow season, where ripening fruit can be foraged to make wonderful exciting preserves. A relaxing walk along a sunny hedgerow can provide the keen preserver with a bounty of ingredients to turn into exciting preserves for almost nothing. On this day you will choose from hips, haws and berries to create unique preserves. You...
Click through above to see our website and browse our full 2016 course programme 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 get your hands messy, and possibly purple! Through adding salt to raw food we can preserve our organic (or otherwise) home grown grown produce complete with its entire micro nutrient benefit as well as further as...
Next course on 16th September 2017
Jam And Chutney-Making - Harvest In A Jar Tutor: Hannah Taylor Learn some tricks of the trade from professional jam-maker Hannah Taylor! On this one-day course, you will make a raspberry jam and a beetroot chutney, and learn the principles of jam-making and bottling along the way. Please look carefully at the What to Bring list below, as you will need all of it. Hannah says that ingredients don't have to be exact, but this...
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...
Next course on 27th September 2017
It is wonderful to be able to grow your own fruit and veg. But, when a harvest yields more than can be eaten or you want to extend that freshly picked taste throughout the winter, turning this produce into jams, chutneys and jellies is the perfect solution. Join Julie Laing, a prolific gardener, allotment owner and former Surrey Wildlife Trust Education Tutor, in demonstrating creative ways to turn your produce into preserves. The day will...