Summer Fruit Preserves
$165 per person
What You'll Learn
By the end of the class, you will:
- Know what to look for when choosing fruit for jams and preserves.
- Understand the “set point” of jam and why it’s critical to the jam making process.
- Be able to use basic canning methods to store your jams and preserves.
About This Class
Dip into the sweet (and savory!) world of jams and preserves and learn how to keep the flavors of in-season produce within arms reach all year long.In this class, you’ll work with the ripest of spring and early-summer fruits to cook them to a thick, sweet, delicious consistency.
While they’re slowly simmering to the perfect temperature, we’ll bake buttermilk scones and chewy thumbprint cookies, both of which will use some of our jams as filling toppings. Then we’ll “put up” what’s left of the jams to take home so we can continue to enjoy our creations or give them as gifts.
Strawberry & Rosewater Preserves, Blackberry & Black Pepper Jam, Apricot & Vanilla Bean Preserves, Bing Cherry & Rhubarb Jam and Savory Onion & Thyme Marmalade
- Wine included
- Light meal served in class
- Work in teams
- Suitable for vegetarians
- Ages 18+
All students must show proof of vaccine before entering school and will be required to wear a mask unless eating/drinking.
We understand and respect that lifestyle decisions during Covid are an individual choice. If you test positive for Covid while the class is in session, you will be asked to send a friend in your place until you have a negative test. Classes will not be rescheduled, credited or cancelled. Once the class session starts the class is non-refundable. This was our policy pre-Covid and continues to be our policy today. We hope you find this policy acceptable and understand that this policy is required for a small school like SFCS to operate and open our kitchens for great food experiences.
The average duration of our current cooking classes is 4 hours, which is predominately hands-on work. You will be standing for the majority of class, cooking at your work station as your instructor demonstrates techniques and walks around providing individual feedback. Most of the time you’ll be working with a partner or small group on a few different recipes.
Doors will open 10 minutes prior to class starting and we will begin promptly on time. Students will be asked to queue up outside the door of the school to have their vaccine cards checked the first week of class (these will only need to be checked once).
Please arrive at the school with your own mask on. New, disposable masks are available should you need to replace yours while in class.
Wear comfortable clothes and close-toed shoes (remember, you’ll be on your feet cooking). The kitchens at SFCS are fully equipped with everything else you need, including clean aprons.
You will sit down with your classmates to eat what you’ve all prepared, along with some wine. We do suggest you have a small snack before class as dinner does happen towards the end of each session.
Wear casual clothing you can easily move around in, and comfortable close-toed shoes. Long hair must be pulled back and masks are required while in the building.
Amy Machnak is a pastry chef and food writer who has worked at such notable restaurants as Boulevard, Farallon, Gitane, and Hawthorne Lane. She was the recipe editor at Sunset Magazine for several years and contributed to many of their cookbooks and cooking videos. Amy won a James Beard award for food writing and both a Telly and Henry Luce award for cooking videos. She currently works as a columnist for the SF Chronicle covering baking and pastries in the Bay Area. Her first cookbook, Make it Spicy was published May 2015 and she’s currently working on a second cookbook about wedding cakes.