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Tue, Jun 12


Forks of the Credit Inn

Getting into Jams

Just in time for the beginning of Ontario fruit- this learnshop will be led by Emerie Brine, Bernardin’s Executive Chef and a Red Seal Certificate Chef as well as a Master Food Preserver. Emerie will demonstrate science and art of Jam 101.

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Getting into Jams
Getting into Jams

Time & Location

Jun 12, 2018, 7:00 p.m. – 9:00 p.m.

Forks of the Credit Inn, 1498 Cataract Rd, Alton, ON L7K 1N9, Canada

About The Event

Emerie will present 3 types of jam- full sugar jam, no sugar jam and freezer jam. Of course guests get to sample what is being made!

He will present:

  • the principles of home canning
  • identify high and low acid food groups
  • proper home canning safety guidelines
  • explain current recommendations on all home canning
  • use the principals of making jams and jellies to create a successful product
  • explain the relation between pectin, acid and sugar and why the combination is necessary for a final product safely
  • identify the differences between hot water bath (high acid) and pressure canning (low acid) foods

Plus- You will go home with some awesome JAM SWAG!


  • Getting Into Jams




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