Wednesday, September 27 (Haddonfield, NJ)
I’ll be at the Haddonfield Public Library, making a small batch of low sugar plum jam. I’ll have copies of my books for sale and will happily answer all your burning canning question. 7-8:30 pm. The event is free, but they do ask that you register, so they have an idea of numbers.
Saturday, September 30 (Philadelphia, PA)
I’m returning to Greensgrow (Philly’s oldest urban farm) for a class on canning without added sugar. I’ll show you how to make both applesauce and pear butter that are delicious and totally safe for canning without a grain of additional sweetener. 12-2 pm. $40. Register here.
Tuesday, October 10 (Strafford, PA)
I’ll be at the Tredyffrin Public Library from 7-8 pm, demonstrating how to safely make and can a batch of low sugar Pear Vanilla Jam. This preserve is a terrific one for autumn, because it transforms often humdrum pears into a fragrant and appealing spread. It’s a particular favorite for holiday giving. The event is free, but they are asking for pre-registration, so that they set up the right number of chairs.
Thursday, October 12 (Pennington, NJ)
I’ll be at the Pennington Public Library from 7-8:30 pm, demonstrating how to make honey-sweetened Pear Vanilla Jam (a slight variation on the recipe from earlier in the week). This event is free.
Thursday, October 19 (Mullica Hill, NJ)
My last library demo of the year is at the Mullica Hill Branch of the Gloucester County Library System. This time, you’ll find me demonstrating my trick for making satisfying and tasty jams using frozen fruit. This is a huge boon if you didn’t make all your holiday gifts during the summer growing season. I will also have books on hand for sale and signature. 7-8 pm. Free (but they ask that you sign up here).
Sunday, October 22 (Chestnut Hill, PA)
I’m returning to the Morris Arboretum for another class that is perfect for canners of all skill levels. In this hands on session, I’ll teach you how to use a basic ratio to build a batch of jam, the things to keep in mind when choosing additional flavor elements, and how to process it in a water bath canner for shelf stability. Everyone will go home with a jar of jam made in class. 1-3 pm. $40/45. Register here.
