The transformation of fruits and vegetables into jams, jellies, pickles, and preserves has been a tradition throughout the world for centuries. In the past it was not just enjoyable but a necessity to preserve the gluts of the summer and autumn harvests to sustain families through the winter and into the spring. These days it’s not a necessity for most of us, but it is still a lot of fun, and it’s vitally important that we keep these kitchen arts alive. Come and spend an enjoyable evening at Loaf HQ learning the basics of preserving, and leave with your own sweet preserve (jam or jelly) and savoury preserve (chutney or pickle). The evening is led by Loaf Director Tom Baker, who will demonstrate as well as guide you through doing the process yourselves, and be on hand to answer questions about equipment, supplies, and further reading. If you have any excess produce from your own garden or allotment, you are welcome to bring them along to be incorporated into the evenings recipes. This workshop is aimed at beginners.
The course usually runs on a weekday evening in the summer and autumn and starts promptly at 6.30pm, finishes at 9.30pm, and takes place at Loaf HQ in Cotteridge, South Birmingham. All refreshments, equipment, recipes and aprons are provided. The course costs £40 per person. For latest course dates and booking, please visit the cookery school main page or email cookeryschool@loafonline.co.uk with any queries.
