Description
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.
Event Details
Reservation
Acknowledgment of country
Hello, I’m Jaci Hicken, from the lands of the Brataualung clan, which is where I’ve spent most of my life.
I would like to acknowledge all of us here today to cook together and share a meal.
I love sharing my dream of growing the food this country has to offer and share it with you.
The traditional place that we come together today is on the lands Gunaikurnai people
And I’d like to pay my respects to our elders past, present, emerging leaders, along with all the young people in our community.