A Taste of the Past

Historical and Traditional Cookery

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Day-long Cookery Courses: Basic Bread Making | Further Adventures in Bread | Jam and Curd | Basic Baking | Sour Dough and Sponges | Fancy Breads | Mediterranean Breads
Evening Cookery Club: Christmas Treats
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Jam and Curd

Jars of jam and curd
Jars of jam and curd

This course takes the complete beginner through everything they need to know to make their own batch of fruit jam and real, delicious lemon curd. At the end of the afternoon you will be taking home 4 jars of your very own, home-made preserves as well as the courage to have a go yourself at home.

While you can buy jam very cheaply in the supermarket, they charge a serious amount of money for the sort of jam that our great grandparents would have recognised: jam that is a mix of fruit, sugar and possibly a squeeze of lemon juice and nothing else. Making jam can be tricky to start with so this afternoon course aims to show you just what soft ball stage or the wrinkle test look like.

Lemon curd is one of my very favourite cake fillings. It instantly turns an ordinary sponge cake into a taste sensation, is easy to make and keeps well in the fridge if you use enough sugar.

The course starts with tea and biscuits while you watch a jam making demonstration. This is your chance to ask lots of questions and watch how the texture and colour of the mix changes as it approaches setting point. We will also look at methods of cleaning and sterilising your jam jars.

Then it is time to choose your fruit and have a go. Jam making replies on the quality and ripeness of the fruit so I will select what is best that day at the market to give you the best chance of achieving a proper set. I will do my best to offer a couple of choices.

When you make jam there is always a bit left over that won't fit into the last jar so we will spread this on a scone, have a quick cuppa and celebrate how well we have done before starting all over again with lemon curd.

The cost includes light refreshments, course notes, all your ingredients, and of course your jars of jam and curd to take home, enjoy and show off your new skills.

Please bring your own apron. It would also be helpful if you could bring your own, favourite, medium sized saucepan. There is a lot of fuss made about using the right pan but actually with modern pans and heat sources there is very little to worry about. Don't worry if you don't have anything suitable, I do have a couple spare.

Making lemon curd
Making lemon curd
Making lemon curd
Making lemon curd
Making blackcurrant jam
Making blackcurrant jam
Jars of marmalade
Jars of marmalade

Booking and Other Information

To find out more information about any of the courses or catering on offer please call Claire Passaris on 07999 871 053.

To book a course please send a booking form and cheque to Claire Passaris, A Taste of the Past, 80 Orpin Road, Merstham, Redhill, Surrey. RH1 3EY. I do require payment in full at the time of booking as I have to pay for everything before the course. However I will not cash your cheques until I have enough people to run the course. Please give me your e-mail address or mobile phone number and I will send you a message a couple of days before I cash your cheque. I will also use it to tell you of any changes to the course details.