Strawberry season is upon us, and fresh-picked strawberries are great! These sweet berries are rich in vitamin C, fiber, and antioxidants. If you have a bumper crop and want to enjoy the delectable tastes of these summer berries year-round, try preserving them. Nothing tastes better than homemade strawberry jam unless you try making apple jelly, pear preserves, or peach marmalade. 

Making jelly and jam from fresh produce is an easy food preservation method requiring only fruit, sugar, pectin, and a few essential kitchen tools. However, you must also be familiar with the basic principles of making jams and jellies.

This hands-on workshop will begin in the classroom and then head to the kitchen, where participants can make their own jar of jam. During the first half of the class, we will explain the various types of sweet spreads, the importance of having the correct ratio of pectin, fruit, acid, and sugar, and the basics of jam and jelly making. The second half will be spent in the kitchen, making jam. Participants will not only learn a fun new skill, they will then get to take a jar home.  

Yes! You CAN: Preserving Practice – Jams and Jellies will be held Tuesday, June 27, from 5:30 to 9:30 p.m. at the University of Illinois Extension - Jo Daviess County, 204 N Vine St, Elizabeth, IL. The cost to attend is $25, and the class size is limited. Register for this workshop by calling the office at (815) 858-2273 or visit us online at go.illinios.edu/jsw. The registration deadline is Friday, June 23.