In this class, you will cook preserves using seasonal citrus fruit, picked from the Jacican kitchen garden.

You will cook marmalade using three different recipes and three different citrus fruits, as well as make cordial, jelly, lemon curd, dehydrated citrus, and mandarin segments in caramel using the Fowlers Vacola method.

Each guest's preserves will be cooked and bottled as if it were a product to be sold, including labelling.

This class is hands-on, and guests will be up and about on their feet cooking for the four hours of the class.

This class includes a take-home recipe booklet, all preserves made in the class, and afternoon tea featuring Jacican preserves. 

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This class accommodates up to six guests at a price per guest.

If the date doesn't suit you, you'd like to bring a larger group, or if there's something Jaci can help you with, please contact Jaci at jacican. 

Private bookings are welcome.