Strawberries, raspberries, blackberries, cherries, plus our famous local Blenheim apricots; these early summer bounties are here today and gone the day after tomorrow!
Learn how to preserve the sprightly flavors of early summer from our artisan jam-maker, author, and famous food blogger, Pim Techamuanvivit of ChezPim. Pim was the recent winner of the jam category in the Good Food Awards, being judged by the likes of June Taylor and Alice Waters.
We'll start with a basic, straight-up berry jam without using commercial pectin. Next, we'll spice it up by making an herb-infused berry jam. Then, we'll craft a berry conserve with beautiful whole fruits. And finally, we'll make the best Blenheim apricot jam, ever. After the class, we promise you'll always want to make your own apricot jam instead of buying it! Plus you'll get to take home a jar or two of the jams we finish in class.
Note: Because of their seasonal nature, we may need to substitute other in-season fruits for this class.
Pim is no longer teaching at Love Apple. She has opened a restaurant in San Francisco called Kin Khao.
Pim is the author of The Foodie Handbook: the (almost) definitive guide to gastronomy (Chronicle Books 2009). Her popular blog, Chez Pim, chronicles her globetrotting adventures – and misadventures - in the world of all things edible, from her own kitchen in Northern California, to the vibrant street-side fares in Asia, and the refined world of Three Michelin Star restaurants in Europe. Raised in a family of foodies in Bangkok, Pim comes from a diverse and wonderful culinary background. Pim's recipes, writings, and photography have appeared in the New York Times, Food & Wine Magazine, and Bon Appetit magazine. The Guardian UK ranked Chez Pim one of the world's 50 most powerful blogs. Fast Company also named Pim one of the most influential women in Technology in 2010.
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