Apricots! Learning How to Preserve the Bounty...

**Note: To attend this event you MUST purchase tickets on the Brown Paper Tickets website: http://www.brownpapertickets.com/event/399408**

Stone Fruit has arrived!!  Hurrah!!  Join Slow Food East Bay & local jam maker extraordinaire Karin Fomsgaard for an afternoon of chopping, cooking, stirring and preserving.

We'll be meeting Sunday, June 16th from 2:30pm-5:30pm at Kitchener Oakland, on 24th Street near Webster in Oakland's uptown neighborhood.

We'll walk through the steps of making jams and preserves, discuss pectin versus no, sugar options and various recipe variations, using amazing new season apricots.  Karin will share her sources for fruit and the way she formulates her recipes.

You'll end up with some great hands-on skills and go home with a few jars to enjoy on your morning toast (or as part of next winter's cheese course!).  Not too shabby, if we say so ourselves!

Please bring a paring knife and an apron.  We'll supply everything else, plus a few snacks.  :-)

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  • Willow

    I know the price may seem high, but it just covers our costs - good quality fruit, sugar, acids, the jars, and then kitchen rental. Other groups and jam makers in Oakland and Berkeley offer classes that range from to $65 to $195 for the same thing, so we specifically worked to come in below those prices in order to make it more open to folks. Good food is worth the price!

    June 11, 2013

  • A former member
    A former member

    Too expensive

    June 8, 2013

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