Jam. It’s delicious, sweet, and a topping for numerous edibles: biscuits, oatmeal, toast, pancakes, cakes, yogurt, nuts, cheeses, and more. And making it is not just for your grandmother anymore. Learning to create your own sweet, fruity concoctions is liberating, fun, and can help out when a full fruit tree unloads bushels of fruit into your lap. Jams also make great gifts, potluck additions, and will surely brighten up surly mornings.
Jam was first made in the Middle East & West Indies, where sugar cane grows abundantly. It’s believed that the Crusaders introduced jam to Europe, where it stuck and become a staple of everyday life – perhaps even associative. It was brought to America in the 17th century, and is currently undergoing a revival with new blogs, recipes, and books on modern jamming coming out weekly.
Learn how to whip up two variations of low-sugar LOCAL BLUEBERRY jam in just a few hours using locally grown Michigan blues. We’ll decide what those variations will be together in class (lemon, spices, vanilla, wine, and other fruits can make an appearance). Everyone will go home with 2 jars of homemade JAM!
BYOB, as there is much stirring and not much exact measuring to do. (Wine can improve the taste of jam, when splashed in from your glass.) To jam!
Thurs July 9th, 6-8pm
with Andrea Mattson-McGaffey
@Eco Collective 2042 W 21st Street
(street parking available, accessible by CTA Damen Pink LIne & busses)
Enjoy this article?
If you have enjoyed this article consider subscribing to our RSS Feed