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 learn a fun new skill and have a jar of jam to take home.  

Yes! You CAN: Preserving Practice – Jams and Jellies will be held in two University of Illinois Extension offices in June.

• Tuesday, June 11 from 6-8 p.m. at the Jo Daviess County Extension office at 204 Vine Street, Elizabeth 815-858-2273
• Thursday, June 13 from 6:00 to 9:00 p.m. at the Winnebago County Extension office at 1040 N 2nd Street, Rockford 815-986-4357

The cost to attend is $25, and the class size is limited. Register for this workshop by clicking the link above or calling the office.

University of Illinois Extension provides equal opportunities in programs and employment. If you need reasonable accommodation to participate in this program, please call (815) 986-4357.