Canning Jams + Jellies
Saturday, June 11 | 1-3 p.m.
Join us for our make-and-take jam/jelly class where we will make Honey and Thyme Blackberry Jam and Native Kansas Grape Jelly. You will learn the basics of canning jams and jellies, including an overview of needed equipment and best practices for successful (and safe) canning. Each person in the class will work with the class instructor to help make a batch of jam and jelly and each person will take home one half-pint of each jam or jelly to enjoy.
Class will be held at Next to Nature Farm, 23338 Kissinger Road, Leavenworth, KS 66048. Class will begin at 1 p.m. (approximately 2 hours for class).
Honey and Thyme Blackberry Jam is a low-sugar, sweet-savory jam that can be used on grilled meats or used in a traditional method of jam on toast or biscuits. The Native Kansas Grape Jelly is one of our best sellers - this shows you how to use local fruits to produce delicious products!
Participants will also receive safety information for canning, handouts, and recipes for further canning experiences. Class is limited to 8 participants and pre-registration is required.