Would you like an in-depth look at end-of-the-year fruits, and an opportunity to make gifts for family and friends? Rachel Saunders’
four three-week class at San Francisco’s State Bird Provisions takes you through 8 6 different jams from start to finish. Don’t miss this very special opportunity to delve into jam with one of the country’s foremost jam experts, just before the holidays!
Dates and times: 11/18, 12/2 canceled due to family emergency, 12/9, and 12/16; 10am – noon. Classes are mainly demo-style, but may incorporate a small amount of hands-on work. We recommend signing up for the whole series as classes build upon each other, but you may sign up for individual classes if you prefer.
Location: State Bird Provisions 1529 Fillmore St., between Geary & O’Farrell, San Francisco (Phone: 415-795-1272)
Cost and materials: $105 per class or
$385 for the series $290 for 3-class series excluding 12/2 date. Students each take home 2 jars of jam per class, plus handouts from each class session. Snacks and tea/coffee provided.
Day 1: Cranberry Conserves (11/18): Just in time for the holidays, we’ll make 2 cranberry-apple jams: one plain, one fancy. Learn the difference between a jam and a conserve, the unique physical characteristics of cranberries and how they affect the cooking process, jam-making basics, and how to transform a jam into a conserve.
Day 2: Quince Jelly & Marmalade (12/2) Canceled due to family emergency In this class, Rachel takes you through the jelly-making process from start to finish, with a special focus on how to transform quince jelly into quince marmalade. We’ll make sure to cover tips and secrets to jelly-setting success, and the unique characteristics of quince.
Day 3: Holiday Fruit Butter (12/9): Learn what fruit butter is and how it is made, which fruits are most suitable for fruit butter, and how to cook yours to perfection. Special focus will be placed on dealing with high-pectin fruits, adding spices and flavorings to fruit butters, and how cooking a fruit butter differs from cooking jam.
Day 4: Flavor Construction with December Citrus (12/16): Our final class of the year brings jam to its ultimate conclusion by adding secondary fruits and accent flavors. Learn how to integrate citrus fruits into jams and how to build a complex jam using a simple base recipe. We’ll have a full range of liqueurs and spices available, so you can express your creativity through jam!