Step away from the oven and take advantage of the abundance of fresh, seasonal produce. I will be teaching you a few techniques for making delightful jams and chutneys that can be enjoyed through the next year.
To start, I will show you how to make the simplest of jams: low sugar, no pectin, no canning Homemade Raspberry Freezer Jam. The technique is an incredibly easy and accessible recipe that can be made using any variety of fruit.
Next, we will venture into the world of sweet and spicy chutneys. What are chutneys? Chutney is made from fruits, vegetables, and/or herbs with vinegar, sugar, and spices. It’s used to provide balance to an array of dishes, or highlight a specific flavor profile. You will learn how to make both Tomato and Chili Chutney and also Sweet Pineapple Chutney.
Finally, we will be making Traditional Strawberry Jam. I’ll show you how to use commercial pectin and as well as how to properly and safely can jam using the hot water canning method for long-term storage. Canning is a technique that you can use for filling your pantry and keeping yourself well stocked with preserved foods throughout the year.
Class Sessions
Session 1: Homemade Raspberry Freezer Jam (No Pectin)
12:14
Throughout history, cultures around the world discovered ways to preserve food to carry them through leaner times, from drying, smoking, packing in ice or under snow, fermenting, using honey, salt and finally, sugar. It is believed that the Middle Easterners were making jams and jellies with sugar at some point before the 11th Century. Exactly who invented freezer jam we can't really say but freezers weren't commonplace in home kitchens until the mid-20th Century, so our best guess is that ti was sometime after that!
Session 2: Tomato and Chili Chutney & Sweet Pineapple Chutney
13:51
The name chutney comes from the Hindi word chatni, a variant of the word chatna, which means to lap up or to lick. This condiment was first made in the Indian subcontinent around 500 BC. Chutneys were intended to stimulate the appetite, enhance the flavor of food and aid in digestion.By the mid 18th century, chutney became very popular among the English living in India. In order to be able to safely ship chutneys back to England, more sugar and vinegar were added to prolong their shelf life. From this era, we get the Anglo-Indian spicy, sweet, tangy flavor profile of many now commercially available preserved chutneys.
Session 3: Traditional Strawberry Jam (With Pectin)
13:16
French candy maker Nicolas Francois Appert, inspired by the process of bottling wine, invented hot water canning in 1805. He would pack food into jars, seal them with cork and wax, wrap the jars in canvas and then boil them for a period of time. This is the method we will use to can strawberry jam thickened with pectin, which comes from apple peels.
Your Instructor
Gemma Stafford
For a decade, Irish-born chef Gemma Stafford has been bringing her passion for teaching people to bake with confidence to her online baking show and brand, “Bigger Bolder Baking.” Gemma’s unique combination of expertise, bold recipes, and approachable techniques have led to appearances as a judge on Netflix’s “Nailed It!”, Food Network’s “Best Baker in America,” and Hulu’s “Baker’s Dozen.”
Bonus Material
Preserving Fruit - Class Resources
Raspberry Freezer Jam - Resources
Raspberry Freezer Jam - Recipe
Chutney - Resources
Sweet Pineapple Chutney - Recipe
Tomato and Chili Chutney - Recipe
Canned Strawberry Jam - Resources
Canned Strawberry Jam
Bonus Recipe: Butter and Jam Bread Pudding
Bonus Recipe: Buttermilk Panna Cotta With Raspberry Jam
Bonus Materials available for download after purchase.
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