Learn to preserve the bounty and bold flavors of summer by mixing fruit and peppers in your jams in this early fall workshop. Participants will learn the basics of making delicious jams — including safe and sanitary jarring practices — and work together on making fruit + hot pepper jams to take home. Each participant will walk away with a jar of jam for their home use. This workshop is held at Fork Food Lab in South Portland and led by Kate McCarty at the University of Maine Cooperative Extension.
If you’re excited to learn more, consider joining us on October 26 in Unity for Cooking with Preserves: A Workshop-Style Dinner Party, which will feature fruit + red pepper jams! Plus, visit our events calendar to check out other workshops in this year’s preservation series.This sliding scale registration is designed to keep the class as accessible as possible while also covering MOFGA’s costs. Recommended price for non-members is $55; recommended price for members is $45. Scholarships for this class have been filled. BIPOC (Black, Indigenous, and People of Color) community members and members of the MOFGA Journeyperson program are welcome to register at no-cost.