“Making Jams and Jellies,” including herbal jellies, is the first of a new series of skills classes being offered by the Baton Rouge Unit of the Herb Society of America.
The classes will also include “Making Yeast Breads” in November, and will continue in the spring with classes on making chutneys, making fruit and flower syrups and making aspics. Classes will be held at the Ione Burden Conference Center, 4560 Essen Lane, Baton Rouge.
Advance registration is required and enrollment is limited.
From 9 a.m. to noon on Saturday, Oct. 10, the class will focus on how to select and prepare fruit and make it into delicious jams and jellies.
Seasonal fruits will be used, like apples with their abundance of natural pectin, for jellies, and herbs for flavoring, and plums or peaches for jams. Participants will be able to do hands-on preparation from start to finish, and bring home two jars of what’s made that morning.
Each participant will also receive the “Blue Chair Jams and Jellies Cookbook.”
The cost for instruction, all materials and the book is $50; $45 for Herb Society members. To register and pay online, visit hsabr.org, or send a check to Treasurer Cathy Scarbrough, 9355 Woodbine St., Baton Rouge, LA 70815.
The yeast breads class will be taught by chef Christina Nicosia, of the Culinary Institute, and will be held from 9:30 a.m. to noon on Saturday, Nov. 7.
In addition to bread-making instructions, participants will receive a yeast bread cookbook. Sign up at the website.