The Versatile Plum

There are usually masses of plums available at this time of year - it all depends on whether there were storms back in April when the blossom was out!

There are lots of recipes for plums as they are fantastic as jams, chutney, sauces, fruit leathers, preserved in jars for crumbles and pies - and to eat fresh and raw of course. Dehydrating plums is also a very successful - and tasty - way to preserve them for later and they rehydrate beautifully.

In our first live Workshop of the Autumn Season we will be making a beautiful jam to squirrel away - for Christmas Day breakfast maybe? Plum Jam with walnuts and brandy.

Or Winter afternoon tea and scones with Plum Jam with walnuts and brandy - who needs the ubiquitous strawberry jam!

Our Workshops are friendly, no experience of cooking or preserving is necessary and we try to use everyday, familiar equipment. You can cook along with the Live Workshop or use the recording which will be place in The Library of the School soon after the Workshop finishes

So, take advantage of the block booking discounts to access all of the Season's Workshops with the security of knowing you won't miss anything.

We look forward to meeting you and welcoming you to our preserving family

Rosie x