When: Fri., July 22, 4-7 p.m. 2016
This sweet, free class provides everything you need to know to safely make fruit preserves and syrups. Topics covered include classification of fruit spreads, safety and quality, reduced-sugar and no sugar fruit spreads, sources of safe recipes, selection of ingredients, sweeteners, equipment, preparation methods, processing in a boiling water canner, freezer jams, out dated methods, storage and shelf life, and trouble shooting. Demonstration will include making strawberry kiwi jam. Call to register.