Jams & Preserves
Course Overview
Learn the art of creating jams and preserves!
In this hands-on workshop, we will go through the fundamentals of jam making, sterilising jars, the equipment required to make preserves along with basic recipes you can easily adapt to different seasonal produce.
We will look at old recipes and convert them to easy-to-manage weights and measures.
You will make a seasonal jam, and two different styles of pickles: a simple brine pickle and a relish-style pickle.
Seasonal availability will determine the jam and pickles made at the workshop.
Jars will be provided by the tutor.
Materials List
- An Apron
- Container to take home samples
- Wear covered shoes
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About the tutor
Lisa Maude
Lisa Maude originally trained as a Home Economist. She has always maintained a keen interest in food security, sustainability, food rescue and food history and regularly creates and shares bygone recipes on her Instagram account @Spoonfedagain She is passionate about keeping traditional cookery skills alive. She instructed cookery in a range of different settings, including having tutored in jam making and preserving at NSCC for the CWA Sydney City Branch. Earlier this year she held masterclasses in old recipes for Museum of History NSW. She has had a diverse carer in food. Having worked as a corporate and private caterer in the UK and Sydney. She has worked in recipe development for magazines and appliance companies. For many years was a Sydney based film location caterer working on TV and feature films. Over the past 13 years she worked as a contract caterer on art and science projects at a remote research station in Outback NSW. She initiated the set-up of Community Kitchens for mental health consumers and disadvantaged people in the Inner West while working in Health Promotion.She is the market coordinator for the CWA Sydney City, running monthly stalls at Carriageworks, attending Northside Produce Markets throughout the year
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