Title: Activity: Jams, Jellies, Conserves, Fruit Butters, Marmalade, and Preserves Cooking Lab
Course: WVA 102 Food Preservation Methods > Section: WVA 102 Food Preservation Methods

Activity: Jams, Jellies, Conserves, Fruit Butters, Marmalade, and Preserves Cooking Lab

Jams, Jellies, Conserves, Fruit Butters, Marmalade, and Preserves

In the cooking laboratory, students will prepare a variety of jams, jellies, conserves, fruit butters, and preserves.

Instructor will review differences between jams, jellies, conserves, fruit butters, and preserves, and will review canning methods and procedures. Instructor will demonstrate preparation and canning of a variety of jams, jellies, conserves, fruit butters, and preserves.

All items will be sourced using local, organic, and sustainable food products.

Please review recipes in the document below.

Click on item below to download Unit 8 Recipes document
- Recipes Unit 8.doc (62.98 KB)