Jelly & Jam Making–Going Beyond the Usual

Still have room for 2 more participantsDo you make jellies but they never taste as good as you think they should? Is your jelly stiff and tasteless? Or was the Jam’s texture mealy and tasted like sugar? How do you get fruit to shine and the jelly or jam to have a spreadable texture?

Come and find out! Saturday, 9:00 a.m. – 11:00 a.m. with Brenda Green–our Canning, Pickling, and Preserving GURU. Cost is $20 which covers the fruit to be used, and the actual jar of jelly you will take home with you–Along with canning wisdom!

Contact Brenda at to reserve your spot!

The Farm has supplied chokecherries and jalapeno peppers. Brenda has also mentioned that the Antohi Peppers currently provided in the share are a perfect relish and jelly ingredient.

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