Spring in the Pacific Northwest means a new season of glorious fruit. This class will explore how to turn those early spring fruits into your favorite jams. We’ll discuss different varieties of pectin, ways of preserving larger batches (including shelf-stable and freezer jams), how to safely play with flavor combinations and uses for jam beyond the usual PB&J.
This class is being offered through Portland Community College’s Community Education program in the Spring 2018 term at PCC’s Southeast Campus. The course number is #26781 and additional details can be found here. (If you’re new to PCC and don’t have an account, you can start their registration process here.)