In this class, you will cook preserves using seasonal citrus fruit, picked from the Jacican kitchen garden.
Cook marmalade using three different recipes and three different citrus fruits, as well as make cordial, jelly, lemon curd, dehydrated citrus, and mandarin segments in caramel using the Fowlers Vacola method.
A hands-on class including a take-home recipe booklet, all preserves made in the class, and afternoon tea featuring Jacican preserves.
Sunday 31 August 2025, 1.00 pm
Jacican Cooking School, Mirboo North
