Description
In this class, you will cook preserves using seasonal citrus fruit, picked from the Jacican kitchen garden.
You will cook marmalade using three different recipes and three different citrus fruits, as well as make cordial, jelly, lemon curd, dehydrated citrus, and mandarin segments in caramel using the Fowlers Vacola method.
Each guest's preserves will be cooked and bottled as if it were a product to be sold, including labelling.
This class is hands-on, and guests will be up and about on their feet cooking for the four hours of the class.
This class includes a take-home recipe booklet, all preserves made in the class, and afternoon tea featuring Jacican preserves.
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This class accommodates up to six guests at a price per guest.
If the date doesn't suit you, you'd like to bring a larger group, or if there's something Jaci can help you with, please contact Jaci at jacican.
Private bookings are welcome.
Event Details
Reservation
Acknowledgment of country
Hello, I’m Jaci Hicken, from the lands of the Brataualung clan, which is where I’ve spent most of my life.
I would like to acknowledge all of us here today to cook together and share a meal.
I love sharing my dream of growing the food this country has to offer and share it with you.
The traditional place that we come together today is on the lands Gunaikurnai people
And I’d like to pay my respects to our elders past, present, emerging leaders, along with all the young people in our community.