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February 21, 2018 @ 4:00 pm - February 23, 2018 @ 1:00 pm
As many preserves can be made throughout the year. Join us to make a range of recipes to keep, eat and share, using the traditional methods championed by the WI. This course is practical with some tutor demonstrations. Learn how to make a marmalade, jam, chutney, curd, pickle, syrup, and fruit in alcohol. For those who enjoy entering competitions, there will be hints and tips from the tutor who is an NFWI Preserves Judge. Included in the course will be : sourcing ingredients, choosing equipment, preparation and cooking fruit and vegetables, how to test pectin content, types of sugar and vinegar to use, how to test for a set, finishing and sealing preserves.