Spend a morning with us at the stove making small-batch jam with flavors you probably won't find on a grocery store shelf. Surplus fruit is our secret weapon, so you'll head home with a few new techniques and a jar that's unlike any other.
You’ll learn the foundations of jam-making—fruit, sugar, timing, texture—then move into how to safely add bold, bougie inclusions that take a jar from “nice” to “wait, what is in this?”
Think flavor combos like Black Pepper Balsamic Strawberry and Earl Grey Berry.
We’ll talk through how and when to add inclusions, how to balance flavors without overpowering the fruit, and how to hot water bath can your jam so it’s shelf-stable and ready to enjoy later.
You’ll put that knowledge into practice and leave with one jar you made yourself, sealed and ready for its moment.
This is a hands-on class with plenty of tasting, stirring, and side commentary.
No experience needed. Just curiosity and a willingness to trust the process (and the pepper).