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 30th September 2017
This class is designed to give you all the information you need to start your journey into fermentation cemented food and drink is one of the most nutritionally beneficial elements one can add to their diet. In this class, we will explore the equipment you need and how to foment a variety of ingredients including an introduction to sourdough. We will make and taste a range of ferments including kombucha, jun, water kefir and milk...
Next course on 4th November 2017
Delve into the fascinating world of fermenting in this two day practical workshop with Ian Fitzpatrick, a passionate food preserver. You will start the weekend by beginning the process of making tempeh, an Indonesian tradition of soy bean fermentation. We will explore how tempeh can be made with various types of beans and not just soya. Whilst we're on the beans, we will also have a go at making tofu and learn about the difference...
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...
Next course on 8th September 2018
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 others if there is time, 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...
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...