Sugar-Free Preserves Masterclass (VIP Series)

Jul 13 2019 12:00 - 16:30

Made In Hackney - Local Food Kitchen, 3 Cazenove Rd, N16 6PA London

“Preserving is all about capturing seasonal moments, embracing glorious gluts and ensuring nothing you grow or buy goes to waste. I’ll show you how to turn your precious produce into healthy, sugar-free jams, chutneys, pickles, home-grown tisanes and tonics, gut-friendly ferments and more.”

Rachel de Thample
Made In Hackney Ambassador, Author, Chef, Forager & Preserver

This Masterclass is part of our 'VIP Series', working with experts who are renowned in their field. The class will include:·

  • The know-how for making jam with sugar alternatives
  • A look at drying, the oldest and most energy-efficient way of preserving
  • Bottling as a way of preserving summer’s bounty. On the day, you’ll learn to make homemade ‘tinned’ tomatoes
  • Infusing herb, fruit and shrub vinegars
  • Fermentation and the use of salt to preserve food, and how to make kimchi and sauerkraut
  • Different methods of pickling and a quick pickle to take home
  • How to sterilise jars and store your preserves
  • A delicious organic plant based lunch featuring summer preserves and recipe pack

Rachel de Thample has worked in the kitchens of Marco Pierre White, Heston Blumenthal and Peter Gordon. Rachel is the author of Less Meat, More Veg, FIVE, Tonics & Teas, and has served as the Head of Food for the pioneering organic box scheme Abel & Cole, where she developed a number of foraging guides and recipes. She’s also supplied local chefs and Crystal Palace Food Market, which she helped set up, with wild food. She currently teaches fermenting and preserving courses at River Cottage HQ in Devon.


Fee: £118 (£90 Concession**) includes a delicious plant based organic lunch.

* This fee is used to fund our programme of free courses to vulnerable and low-income community groups. By attending a Made In Hackney masterclass you get a great day of learning AND you’re providing our charity with essential funds for us to continue our work with vulnerable community groups.

** Concessionary rate available for students, pensioners, unemployed and low waged

Refunds: we require a minimum of 7 days' notice for any cancellations or transfers once you have booked onto a class.

Vouchers: To redeem a voucher purchased on our site, please contact us to book a place. If contacting us by email please attach your voucher. If telephoning, have your voucher to hand so you can quote the voucher number. N.B. For classes in our VIP Series an additional fee will apply

For information: info@madeinhackney.org / 020 8442 4266

Location: Made In Hackney, Food For All Basement, 3 Cazenove Rd, Stoke Newington, London, N16 6PA. Regretfully, the kitchen is not wheelchair accessible.

ALLERGEN ALERT 

Made In Hackney uses cereals containing gluten namely: wheat (spelt and khorasan wheat), rye, barley, oats; peanuts; all other nuts; sesame; all other seeds; soybeans; celery and celeriac; mustard; sulphur dioxide/sulphites; lupin; tomatoes and other allergens in it's classes. Our food is freshly prepared in our busy cookery school kitchen that handles allergens, so we cannot guarantee that our food and drinks are allergen-free. Even in classes where these ingredients are not being used, they will be on site in our store rooms and our equipment will have previously come into contact with them. Participants attend at their own risk.