Beyond The Berry: Creating spiced up gourmet jellies, jams and condiments
Beyond The Berry: Creating spiced up gourmet jellies, jams and condiments
Join us on Sunday, August 16, from 4:00–5:30 p.m. for a fun and inspiring class exploring creative ways to use dried herbs and spices in delicious, handcrafted preserves and condiments. These unique recipes are perfect for gifting or adding something special to your own pantry.
You'll discover how herbs and spices can transform everyday ingredients into flavorful creations such as Herbes de Provence Wine Jelly, Chermoula (a traditional North African condiment), and Honey infused with dried peppers.
You'll leave with fresh ideas, new flavor combinations to try, and a jar of homemade goodness to take home!
Seating is limited and tickets must be purchased in advance. No refunds.
Meet your instructor Amanda Johnson - even a city girl can become an accomplished food preserver! The most exotic preserved food that showed up at Amanda’s childhood home was probably a jar of marinated artichoke hearts, but luckily, fate intervened.
Amanda got her start as a canner for a common reason: too much fruit! The pomegranate bush she and her husband planted began producing so much fruit that they became too numerous to eat before they spoiled, so Amanda’s mother-in-law offered to teach her how to make pomegranate jelly. It turned out so well that her husband urged her to enter it in the Yuba-Sutter fair. She did, and earned a second place ribbon. After her first ribbon, her thirst for competition grew and she began her canning journey.
Competing at the state fair led her to try things she hadn’t thought about doing, like salsa, canned fruit, and relishes. She’s even branched out from condiments and into pressure canning actual meals.
Since 2011, Amanda has had 130 judged entries, and has won over 100 ribbons and awards in the CA State Fair, Yuba-Sutter County Faire and the Yolo County Faire.
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