Guests will make seasonal preserves, jam, relish, chutney or sauce. What you preserve depends on what is in season or available in the Jacican kitchen garden.

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 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 labelled 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, would you like to bring a larger group or is there something Jaci can help you with, contact Jaci at Jacican

Private bookings are welcome.