From Landscape to Foodscape: Food Safety Workshop — Jams, Jellies & Marmalades
July 19 | 10:30 am - 1:00 pm
Let’s capture summer in a jar! That’s our goal as we explore food-safe, shelf-stable recipes for jams, jellies and marmalades. This is a hands-on workshop limited to six participants as we will be in the kitchen working with in-season ingredients such as strawberries, blueberries and more. By the end of the class you will have created preserves encapsulating the vibrant essence of the fresh fruit flavors of the summer season.
This program takes place in our commercial kitchen.
Workshop leader: Cara Sutherland, Remick Executive Director
Materials/Program fee — Members: $25 | Nonmembers: $35
For ages 16+, ages 17 and under must be accompanied by an adult.
Limited to six participants. Preregistration and prepayment are required.
For more information, call (603) 323-7591 or email info@remickmuseum.org.
Online registration default is for nonmembers; members will be refunded the $5 difference.
This activity is part of our Summer at the Farmstead schedule.
Cultivate resiliency — join us for more from our From Landscape to Foodscape series.
This series includes lectures, demonstrations and workshops aimed at creating resiliency against rising prices at the supermarket, as well as providing healthful, nutritious fruits and vegetables from your backyard. The series will follow the natural progression of gardening from ground and planter prep to plant selection, then on to food preservation and pantry stocking for next winter. Join us for one or all of these Saturday sessions:
April 5 Introduction to Foodscaping
May 10 Soil Enhancements & Composting for Your Garden
June 7 Introduction to Container Gardening
July 19 Food Safety Workshop: Creating Jams, Jellies, & Marmalade
August 16 Food Safety Workshop: Pickles, Chutneys & Relishes
September 20 Pantry Prep & Storing the Harvest
October 18 Cooking from Your Pantry
Image: Markus Spiske via Unsplash