On Sunday, I am teaching a canning workshop and teaching people how to make marmalade. The thing is, marmalade is still rather mysterious to me.
I made this apple-rosemary marmalade last month, and a few other kinds of marmalades since then, but I'm still now quite sure what happens to make a goo of rinds and pulp actually form into something so wonderful. I hope that by Sunday, I'll know a little more, or just be able to humbly admit my shortcomings to the class.
2 comments:
That marmalade looks great...and I bet it tastes even better! Can't wait to read about how your teaching workshop goes. People are starting to ask us to teach...but I'm not sure!?!
You should definitely teach a class! I only taught the first one because there weren't plans for anyone else to do it, and I couldn't let people NOT learn how to can. My advice is: start out with a fool-proof thing, teach one item only at the workshop, and everything will be fine. I also type up a very brief canning guide that covers the basics of "before canning," "during canning," and "after canning." Even if people don't look at it during class, I like to think it's helpful for them.
I'll post about the class soon--thank you for reminding me. I got out of the habit of posting regularly, and was trying to get back into it.
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