Springtime in the Garden – Jams and Jellies

Jams and jellies are a great way to preserve and enhance the flavors of your favorite seasonal fruits. They also make wonderful additions to your home pantry or homemade gifts for friends and family. Join us for this hands-on workshop where we’ll discuss the various types of fruit preserves and traditions, best practices, recipes, and safe water bath canning methods. Then we’ll work together to make some delicious strawberry jam to take home and enjoy!

This class is part of our Springtime in the Garden series. We will meet at the O’Donohue Stanford Educational Farm on Stanford campus to explore strategies for taking the best advantage of all the health benefits the garden has to offer. Each of the two classes is offered independently, so you can sign up for just the topics that pique your interest and fit into your busy schedule. Join for one or for all!

This is an in-person class and will not be recorded. Attendance at the live session is required to receive incentive points.

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Instructor: Anna Lee is a lecturer in the Stanford Doerr School of Sustainability. She is a Master Composter and a Master Food Preserver for San Mateo County and holds an advanced certificate in ecological horticulture from the Center for Agroecology and Sustainable Food Systems at UC Santa Cruz and an MS in agroecology from University of Wisconsin, Madison.

Class details are subject to change.