Registration required. Join local cookbook author Marisa McClellan for an introductory workshop on preserving with honey, maple, fruit juice concentrates, and more. This is a great workshop for anyone looking to reduce their refined sugar intake. She’ll show you how to swap these sweeteners into your favorite recipes, teach you how to use Pomona’s Pectin to get a good set, and make sure that you go home feeling comfortable with the canning process from beginning to end. In this hands on workshop, participants will help prep and preserve a batch of pear jam, sweetened with honey. Marisa will also demonstrate how to make a small batch of fruit juice sweetened blueberry jam. Everyone will get a jar of Pear Honey Vanilla Jam to take home.
Marisa McClellan is a full-time food writer and canning teacher, and is the writer behind the popular blog Food in Jars. She is the author of Food in Jars: Preserving in Small Batches Year-Round (Running Press 2012), Preserving by the Pint: Quick Seasonal Canning for Small Spaces (Running Press 2014), and Naturally Sweet Food in Jars: 100 Preserves Made with Coconut, Maple, Honey, and More (Running Press 2016). Marisa is also the co-host of the Local Mouthful podcast.
Naturally Sweet Food in Jars features 100+ recipes sweetened with honey, maple, agave, coconut sugar, dried fruits, and fruit juice concentrates. It’s the ideal book for people who want to reduce their dependence on refined sugar, but don’t want to give up their favorite jams, fruit butters, and sweet pickles. It is currently available for pre-order.
Cancellations within 72 hours of the start of class are nonrefundable or transferable. Workshop refunds and transfers requested earlier than 72 hours before the class start time will be charged a $5.00 processing fee.