Homemade jams, jellies and marmalades are a fantastic way to preserve a season’s flavors, a fabulous gift to have on hand, and a surprisingly approachable cooking project. Join Bonnie for a workshop dedicated to the art of preserving. Her flavorful creations (which contain no pectin and half the sugar of commercial jams) have received national accolades from numerous publications, including The New York Times and Food & Wine. Bonnie has been teaching home cooks how to preserve for over ten years.

This workshop will cover all aspects of jam making, including what type of equipment is needed, food safety, and how to select produce.

And while a gorgeous jam is a treat spread onto buttered toast, Bonnie will also offer serveral ideas (and a taste or two) for different ways to enjoy myriad jams and jellies you create, from pairing them with cheeses to a super simple homemade dessert!

Please note, this class starts at 2PM, Sunday, February 20, 2011.

At Barbara Lynch’s Stir Boston. Look under Classes, Winter 2011, February schedule.