Jams Jellies Marmalades Chutneys and Sweet & Sour Pickled Fruits and Vegetables

In this four-day hands-on class French Pastry School Instructor Chef En-Ming Hsu will teach the age old practice of preserving along with a variety of techniques and recipes that will keep your winter fresh and interesting. Under Chef Hsus guidance you will understand the difference between jams jellies conserves marmalades and chutneys. All recipes will feature fruits and vegetables of our local summer harvest showing you how to extend the seasons bounty all throughout the year. You will create recipes including Lemon Ginger Marmalade Spiced Cherry Jam Red Currant Raspberry Jelly Plum Wine Jelly Fig and Walnut Conserves Candied citrus Peach Chutney Mostarda de Frutta Chutney Sweet and Sour Relishes such as Tomato Corn and Vegetables. You will also create delightful pickled creations like Shallots Onions Cucumbers and Beets. Learn to make your own Quince Paste (Membrillo) and Herbed Whole Grain Mustard the perfect accompaniments for an elegant cheese plate. The course will culminate in a grand buffet and all the beautiful products will be yours to take home. Event Owner: Anne Kauffmann (at Pastry Chicago)

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