Preserves - Summer
Get stuck into seasonal jam, pickling and bottling, 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.
09:30 - 17:00
Arrive at River Cottage
You’ll be met at the top of the hill at 9.30am and transported to River Cottage HQ by tractor and trailer (approx. a 5 minute journey).
Make yourself at home
Meet Rachel and start the day with tea, coffee and treats fresh from the kitchen, including a smattering of homemade preserves.
Let’s start jamming. Using the season’s sweetest fruits, you’ll learn how to make the most marvellous jam, with your own optional embellishments. We’ll also look at ways of making jam with alternatives to sugar.
Build your confidence in pickling so you can turn your gluts into something glorious. We’ll take the best bits from the garden and show you how to quick pickle them as well as taking you step-by-step through a piccalilli, as well as one with a modern twist.
Before lunch, learn how to turn fragrant summer berries and blooms into delicious drinks and delicacies like elderflower & rhubarb gin, raspberry & fennel blossom cordial and rose honey.
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.
We’ll take the best of summer’s colourful array of fruit & veg look at bottling as Rachel teaches you how to make your own ‘tinned’ tomatoes and more.
Get a taste for the art of fermentation by learning how to make classic Polish pickles and more.
Get your books signed, have a chat with fellow course attendees and members of the River Cottage team, before jumping on the tractor to take you back up the hill at 5pm.
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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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.
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.
With many of our courses there are often treats and leftovers to take away with you. In our quest to be more sustainable we are encouraging guests to bring their own containers and bags to transport their produce home. Details of what is required for each course will be included in booking emails.
- Sustainable Restaurant Association
- Food and Travel Magazine 2017
- Great British Food Awards 2017
- Great British Food Awards 2018