The Art of Preserves

In the Celebrating Cooking class last week, students were tasked with making preserves. Prior to their practical class students needed to choose either a sweet or savoury jam, sauce or chutney that they would prepare, cook and bottle.

There was an immense variety of jams on the go with blackberry, strawberry, apple, pomegranate, lemon and grapefruit on the sweet side and B.B.Q sauce and tomato chutney/relish on the savoury side.

The class also learned how to sterilise their jars and bottles prior to filling them, to ensure that their jams and sauces could be preserved over a long period of time.

While the process was time-consuming, the reward was worth the wait, as students found out when they sampled their creations prior to bottling.