In this class, everyone will be making their own strawberry jam, along with other seasonal long and short cook preserves. 

Strawberries, along with plums, raspberries and zucchinis, will be harvested fresh out of the Jacican kitchen garden, then turned into preserves for you to take home. 

Then together we will make raspberry jam, plum jam, zucchini relish and bottle zucchini pineapple using the Fowler's Vacola method. 

Each guest's preserve will be cooked and bottled as if it were a product to be sold.

The preserves will be labelled with the preserve’s name, all ingredients and nutritional panel information. 

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 will take up to six guests, with a price per guest. 

If the date doesn't suit you, like to bring a larger group or if there is something Jaci can help you with,  contact jaci @ jacican. 

Private bookings are welcome.