Boston Flora

Tag: Jams

  • Monday, September 11, 6:30 pm – Jam Making 101

    Julia Hallman, jam buyer and avid home canning enthusiast, is leading a Formaggio Kitchen session on jam basics, just in time to prepare you for summer’s fruit and vegetable bounty. During this September 11 demonstration at the Classroom Annex beginning at 6:30 pm, Julia will take you through the jam-making process from start to finish. We’ll cook four different preserves, one traditional, single-fruit jam plus three more unusual preserves. Our focus will be on the preparation of the raw fruit, the cooking process, and how to jar your jam. She will examine key topics such as the role of sugar, the importance of lemon juice and how to add it, the stages of cooking, and how to test the jam accurately for doneness. During the class, participants will be able to enjoy several examples of jam (with accompaniments!) to educate their palate. Lastly, to get you started on your own jamming endeavors, you will receive your own “Jam Kit” with all of the ingredients necessary (including Weck Jars) to make your first small-batch jam! NOTE: This class is held at our Classroom Annex, not our retail location. The annex is located at 67 Smith Place in Cambridge, and we highly recommend reviewing the directions available on the website at http://www.formaggiokitchen.com/classes. Please be aware of our cancellation policy. General Admission, $65.00 per person. Register online.

  • Tuesday, June 28, 6:00 pm – 8:00 pm – Introduction to Canning Jam and Sweet Preserves Workshop

    Wright-Locke Farm’s non profit education programs for teens and adults are a great way to learn practical skills related to healthy living, small-scale agriculture, and the wonders of nature. All workshops take place on the Farm or at Saint Eulalia’s Parish (50 Ridge Street in Winchester – right next door) and are open to individuals ages 14+ unless stated otherwise. We hope you can join us for one or more workshops this growing season!

    Learn the basic science of hot water bath canning and techniques for making delicious homemade jams, jellies, conserves, fruit sauces, whole and half fruits, and more, on Tuesday, June 28, from 6 – 8 in the Saint Eulalia’s Parish kitchen. Education Director Rebekah Carter will lead this hands-on workshop that explains the necessary ingredients, equipment, and methods for safely making shelf-stable products at home on a small scale. Participants will help prepare and can half pint jars of local strawberry-rhubarb jam to take home and enjoy. Tuition fee: $30 per person (includes jar of jam)

    PLEASE NOTE: Registration for workshops is required. If you can no longer attend a workshop for which you have registered, the Farm will refund your tuition fee until 10 days prior to a program. No refunds are provided within 10 days of a workshop. Register and learn more at www.wlfarm.org.

  • Friday, June 26, 2:00 pm – 4:00 pm – Summer Jams and Preserves

    Preserve the fresh flavors of summer to enjoy all year long. Join Sur la Table at Copley Place on Friday, June 26 from 2 – 4 for this fun, hands-on class and learn the basics for preparing your own homemade jams, chutneys and marmalade. Our instructor will introduce you to the equipment you’ll need and show you techniques for prepping summer fruit, bringing jam to gel stage and more. Plus, we’ll walk you step by step through the canning essentials, from filling and sealing jars to the water-bath process. You’ll use these skills over and over again to easily create your own sweet or savor preserves—perfect for gifting or simply treating yourself. $69 per person. Reserve by phone at 800-243-0852 or on line at http://www.surlatable.com/sku/2120236/Summer+Jams+%26+Preserves

  • Saturday, October 4, 9:30 am – 11:30 am – Preserving the Harvest: Jams and Chutneys

    Saturday, October 4, 9:30 am – 11:30 am – Preserving the Harvest: Jams and Chutneys

    In this free Boston Natural Areas Network cooking class, learn how to preserve your bountiful harvest throughout the winter months with sweet jams and savory chutneys. The class will be held on Saturday, October 4, from 9:30 – 11:30 at the Future Chefs Office and Teaching Kitchen, 560 Albany Street in the South End. Bring your own jar with a lid. Pre-registration required: contact BNAN at 617-542-7696 or email info@bostonnatural.org.

    Cranberry Shallot Relish with Cinnamon and Red Wine

  • Thursday, August 1, 6:00 pm – 8:00 pm – Curious About Canning?

    Want to learn how to preserve your garden produce? Cookbook author Marisa McCleellan will walk you through the steps of pickling and boiling water bath canning in this two-hour hands-on Dilly Bean workshop, sponsored by the Massachusetts Horticultural Society and taking place Thursday, August 1, from 6 – 8 at Elm Bank in Wellesley. You’ll learn how to tackle a mess of beans and have the opportunity to ask all your burning preserving questions.

    Marisa McClellan is a food writer, canning teacher, and dedicated pickler who lives in Center City Philadelphia. Her first cookbook, Food in Jars: Preserving in Small Batches Year-Round is now available. Find more of her jams, pickles, and preserves (all cooked up in her 80-square-foot kitchen) at her blog, Food in Jars. (www.foodinjars.com).  Cost – $50.00 for Mass Hort members, $55.00 for non-members.  Reserve on line at www.masshort.org.

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  • Wednesday, July 17, 6:00 pm – 8:00 pm – Preserve the Harvest with Bonnie’s Jams

    The Massachusetts Horticultural Society welcomes back Bonnie Shershow of Bonnie’s Jams on Wednesday, July 17, from 6 – 8 at Whole Foods Market, 340 River Street in Cambridge (one turn off Memorial Drive.) Bonnie grew up in Southern California in a house surrounded by acres of citrus and an incredible assortment of other fruit trees and berry bushes. Bonnie lives in Cambridge, where her jams are made from her original recipes. Learn how to make delicious jam and explore other uses for it as well.

    Cost – $50.00 for Mass Hort members, $55.00 for non-members, and you may sign up at www.masshort.org.

    http://adcyoungguns.org/images/projects/3355/john_passafiume_jam_1__smart_large.jpg

  • Monday, September 24, 6:30 pm – 9:00 pm – Jammin’ & Picklin’ Cooking Class

    Chef Maura Kilpatrick and pickle-geek Janice Goldsmith want to show YOU how jams and pickles can have you enjoying vegetables and fruits long after their growing season is over. Maura shares with us recipes for Pumpkin Jam, Pear Butter, and Apple Marmalade. Janice is up to her elbows in vinegar while demonstrating classic Bread & Butter Pickles, Corn Relish, and other inspired, tangy, crunchy condiments.

    Classes include a recipe booklet, tastes of all dishes demonstrated, beer or wine pairings (depending on class topic) and plenty of time for Q & A with the Chef!  $85 plus $3.12 processing fee to register on line at www.jamandpickle-eorg.eventbrite.com.  The class will take place Monday, September 24 at Sofra Bakery & Cafe, 1 Belmont Street in Cambridge.  Photo from www.atlantishome.com.

  • Friday, December 4 – Sunday, December 6 – Holly Folly

    Have a Holly Folly Weekend – it’s the best time in P’town.  The festivities begin on Friday, December 4 at 5 pm at the Land’s End Holiday Gala at the Land’s End Inn, 22 Commercial Street.  Free admission.  This decade-old tradition marks the opening to the Annual Holly Folly Festival in Provincetown. Come enjoy complimentary hors d’oeuvres, cocktails, homemade cookies and great company at this annual holiday celebration open to the public and free of charge at this historic seaside inn in Provincetown’s West End. It’s a great time to visit Provincetown and start the holiday season with local events, performances and great shopping deals in town.For more details visit www.landsendinn.com.

    Also on Friday night, from 6 – 8, attend the free Opening Reception for Small Works at PAAM, 460 Commercial Street, where a vibrant exhibition of artworks are offered for sale, just in time for holiday giving, in the Hoffman Gallery.

    Saturday, from 11 – 4, enjoy the Holly Folly Farmer’s Market in the Ryder Street Parking Lot, where you will  find wreaths, woodland greens, holly, pine roping, winter vegetables, jams, and other seasonal products.  The Holly Folly Sing-A-Long with Casey & Denise, from 5:30 – 8:30 pm, is also free at the Porchside Bar at the Gifford House Inn, 9 Carver Street.  Concerts and performances continue in the evening.  A Sunday cookie party concludes the festivities.

    For complete information log on to www.ptown.org.

    Holly Folly in Ptown

  • Sunday, November 22, 11:00 am – 3:00 pm – South Shore’s Harvest Festival

    Join USA Thanksgiving in Plymouth, Massachusetts, for the Edible South Shore’s Farmers Market on Sunday, November 22 from 11 am – 3 pm.  There is no better way to cook your Thanksgiving dinner than by using locally grown fresh produce and foods.  Vendors will offer fresh fruits, vegetables, herbs, eggs, cut flowers and plants.  Local food crafters (their word – ah, the evolution of the English language) will bring cheeses, gelato, yogurt, jams, sauces, honey, grain side dishes, breads, baked goodies and other handmade sundries, such as soaps and herbal infusions.

    For directions and more information please call Diana Scolponeti at 508-224-4044 or email events@cmrevents.com.

    Famers Market

  • Monday, December 7, Tuesday, December 8, or Wednesday, December 9 – The Blackberry Farm Cookbook at Stir

    A pastoral 4,200 acre estate in Tennessee’s Great Smoky Mountains, Blackberry Farm is one of America’s most celebrated luxury hotels with a restaurant that boasts the elite designation of “Relais Gourmand,” the highest mark of culinary excellence within the Relais & Chateaux Organization.  The property, a gastronomic wonderland, features orchards, a dairy, woods in which to forage, and heirloom vegetable gardens.  In addition to supplying the restaurant with amazing meats, veggies, cheeses, jams and more, Blackberry Farm offers the opportunity for guests to experience and better understand the relationship between the land, the food we eat, and the beauty of eating locally and seasonally.  In the farm’s first cookbook, chef/owner Sam Beall offers stories, photographs, and, of course, amazing recipes from this very special place.  Join him, Barbara Lynch, and the staff of Stir on Monday, December 7, Tuesday, December 8, or Wednesday, December 9 for an evening of food, wine and wisdom, at 102 Waltham Street in Boston.  The $145 cost includes a copy of Mr. Beall’s book.  Reserve now by calling 617-423-7847, or stopping by 102 Waltham Street in the South End (across the street from B&G Oysters.)  See more fabulous course offerings at www.stirboston.com.

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