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Jams and Jellies
October 27, 2017 @ 10:00 am - 1:00 pm
Taught by Sue Becker
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Making jams and jellies does not have to be limited to summer time and bumper crops of produce. Sue will show you the basics of making jams and jellies in small batches with less sugar, honey or even no sugar, using Pomona Pectin. Sampling will begin with jelly on a warm biscuit with butter.
But, jelly isn’t just for spreading on bread! You will be sampling Sangria Jelly with crackers and garlic cheese, and Meatballs with Wine Jelly Chili Sauce. Great for holiday appetizers or snacks or gift giving!