Preserving the Season: Jam Edition

In this class we focus on making jams and jellies, using water-bath canning for the final product. You do not need to know how to water-bath can to participate. Be prepared to cook and maybe bring a bag to carry home your final product because we will create at least 2 different jams during class, and each person will receive at least one jar of each preserve made.

Price: $71, $61 member

Instructor: Kathy Lee

Kathy Lee is a PhD holder in Neuroscience, an avid canner and owned a food preservation company that sold across the US in specialty stores. She has been teaching courses at Denver Botanic Gardens for the past 10 years.