Canning and Preserving Jams and Jellies from
Native Wild Fruits: An Introduction
Saturday, February 25, 10a.m. to noon

In this two hour class, Paula will walk you through how to make your own jams and jellies using native fruits. Elderberries and grapes grow wild in our area, and jam making is a great way to preserve the fruit for use all year. Paula will discuss topics concerning fruit, sugar, lemon juice, the cooking process, and how to actually preserve your fruit spreads.

Our goal is to give you the skills and confidence you need to successfully create your own basic jam at home. Recipes and a tasting table will be provided. Jams and Jellies are the easiest and most delicious entry into home preserving. Come ready to leave inspired.

Paula Campbell is a native Houstonian who enjoys staying connected with her food supply. She learned jam making from her mother at an early age and has been making her own jams for 20 years. Her Christmas Jams/Jellies are a sought after gift each year. When not in her kitchen preserving local food for use all year, Paula is found backpacking in Big Bend, kayaking on the Gulf Coast, hiking in the Hill Country, or riding

Date:	Saturday, February 25
Time:	10 a.m. - Noon
Instructor:	Paula Campbell
Cost:	$25 or Arboretum members / $35 for non-members

 

Register online.

Questions? Email for more information.

You may also be interested in:
Canning and Preserving Jams and Jellies from Native Wild Fruits: Advanced Techniques