In this class, we will make three short-cook preserves—jam, relish cordial—and three long-cook preserves—sauce, chutney, and marmalade—and pack and cook a seasonal fruit or vegetable using the Fowlers Vacola method.

The more people in the class, the more we will preserve together 

Preserves made in the class will be set seasonally and will change from class to class.

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

The preserves will be labeled with the guest's name, who made the preserve and 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. 

---

This class will take up to six guests, with the 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.