In this class, we will be indulging in summer stone fruits. 

We will be cooking peach chutney, plum hot sauce, storing summer apricots for later use using Fowler’s vacola method, making peach jam, seasonal stone fruit sweet sauce, and plum jam.

Each guest's preserve will be cooked and bottled as if it were a product to be sold.

The preserves will be labelled with the preserve’s name, all ingredients and nutritional panel information. 

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 will take up to six guests, with a price per guest. 

If the date doesn't suit you, like to bring a larger group or if there is something Jaci can help you with,  contact jaci @ jacican. 

Private bookings are welcome.