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Is your garden a bountiful delight, not sure what to do with your excess produce? This hands on workshop will focus on the principles of making jams, preserves and marmalades for yourself and gifts. You will learn how to extend the value of your produce and experience the joy of learning cooking skills that will assist you in becoming more self sufficient in your kitchen. You will get to take home your a bounty of handmade goodness.
This course is designed to teach you how to make jams, pastes, pickles and the art of basic canning so that you can preserve your home harvest or extend our Seasonal produce year round . Learn to make a range of jam, pastes (jellies), canning and pickle recipes. Expert teaching and advice, using standard home kitchen equipment
You will use sustainably sourced, best quality ingredients – organic where possible
Jessie is the founder of The Thoughtful Kitchen, and is the Programme Co-ordinator for The Inconvenience Store- Melbourne’s first food waste supermarket. Passionate about our food sustainability- she believes that the future is community, new education and Seasonal delicious eating. Jessie's classes brings all of these elements together to create a nourishing and delicious group experience.
For Information on our cancellation policy please click here
- How to preserve surplus foods
- Understand how to make jams
- Improve your culinary skillset
- Jars of items you make
- Recipes to take home
- Notepad and pen
Casual, long hair tied back and closed toe shoes
Those wanting to know how to preserve surplus in season food.
Vendor since 2013
CERES - Centre for Education and Research in Environmental Strategies, is an award winning, not-for-profit, sustainability centre located on 4.5 hectares on the Merri Creek in East Brunswick, Melbourne.
It is also a thriving community, an urban farm, Australia’s largest deliverer of environmental education, an event and conference venue and a place rich with social and cultural diversity. CERES is recognised as an international leader in community and environmental practice.
Built on a decommissioned rubbish tip that was once a bluestone quarry, today CERES is a vibrant eco-oasis. 350,000 people visit CERES each year. Many more engage with us through our Sustainable Schools program which takes sustainable education into schools across the state.
CERES’ green technology displays, buildings, education and training programs and social enterprises (CERES’ Organic Market, Café, Permaculture Nursery and Fair Food organics delivery) demonstrate food security, sustainable agriculture, energy efficiencies, renewables and water conservation in action.
CERES is a model for a future with sustainability, innovation and connectedness at its heart.
Come, be welcome, you never know what you will find on our rambling paths.