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Preserves - Winter

from £195.00

Get stuck into marmalade, infusions and fermenting, with a day of perfect preserves with chef and cookery writer, Rachel de Thample, at the River Cottage Cookery School.

Preserving is all about capturing a seasonal moment, holding on to the sun-kissed summer fruits, abundance of autumn and fragrance of foraged flowers and winter citrus. It’s also a wonderful way of shifting glorious gluts and ensuring nothing you grow or buy goes to waste.

Our seasonal series of preserve courses will equip you with all the techniques and tips you need to feel confident bundling your precious produce into cordials, jams, chutneys, pickles, liqueurs, homegrown tisanes, gut-friendly ferments and more.

Your day

09:30 - 17:00

  • Arrive at River Cottage

    You’ll be met at the top of the hill and transported to River Cottage HQ by tractor and trailer.

  • Make yourself at home

    Meet Rachel and start the day with tea, coffee and treats fresh from the kitchen.

  • Session one

    We’ll start the morning sweet with a lesson in making the most marvellous marmalade. As well as the classic version, we’ll show you how to make a 15-minute marmalade using local honey.

  • Session two

    As your pans of marmalade bubble along, we’ll guide you through making your own jar of luxurious lemon curd.

  • Session three

    We’ll show you how to extract your own pectin-stock which you can freeze or bottle to use later in the year when making summer berry jams.

  • Session four

    Before lunch, we’ll introduce you to a host of homemade tipples featuring seasonal produce, like Marmalade Gin, Clemencello and Horseradish Vodka. They make the most incredible presents or cocktail party pieces.

  • Lunch

    Food is always the focus at River Cottage, and a two-course lunch of local, seasonal fare will be one of the highlights of your day, and of course, it’ll feature a smattering of our favourite preserves.

  • Session five

    Master the art of making chutney. Working in pairs, you’ll get a pot of one of our favourite chutneys bubbling away and ready to pot up before you head home.

  • Session six

    We’ll take a look at fermentation and the use of salt to preserve food, before learning to make kimchi and sauerkraut using English winter roots and brassicas.

  • Session seven

    As a final nod to citrus season, you’ll make your own jars of preserved lemons, with the option to add a spiced or herbaceous twist. We’ll also show you how to make small batch preserves, which is a great way to ensure no food goes to waste.ing salt.

  • Departure

    There will be time to chat to your course tutor and your fellow scholars, as well as label and bundle all your homemade goodies up to take home, before being whisked back up the hill by our tractor and trailer.

Please note: This is a guide to the activities that will make up your course at River Cottage. This is by no means set in stone and will depend on seasonal availability.

On occasion cookery schools will use equipment that includes induction hobs. It is recommended that people with pace makers should not work on these units. If you are concerned or would like to check whether or not induction hobs will be used on the course you are interested in, please call us on 01297 630302.

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All prices include VAT.

Further information...

This course is run from River Cottage HQ on the Dorset/Devon borders. Full address details of HQ will be provided once you have booked.

We are a licensed venue. We have a wide selection of the finest organic wines available to purchase.

If you need local accommodation we have a full list available.

We would advise that this course is only really suitable for 12 years of age and upwards. Under 16s must be accompanied by an adult. We put these guidelines in place for the safety, comfort and enjoyment of all our guests.

  • Sustainable Restaurant Association
  • Food Reader Awards 2014
  • The British Cookery School Awards 2014
  • Visit Devon Tourism Awards 2015 Gold