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Preserving for Beginners: Jams, Chutneys, Pickles and Ferments

Preserving for Beginners: Jams, Chutneys, Pickles and Ferments

Learn to preserve safely at home: jams, jellies, marmalade, chutneys, pickles and ferments, plus freezing, drying and cordials, and labelling jars to give or sell. 50 written lessons plus 10 practice downloads.

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Expiry period	Lifetime
Made in	English
Last updated at	Sat Oct 2026
Level	Beginner
Total lectures	60
Total quizzes	10
Total duration	11:49:00 Hours
Total enrolment	0
Number of reviews	0
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Short description	Learn to preserve safely at home: jams, jellies, marmalade, chutneys, pickles and ferments, plus freezing, drying and cordials, and labelling jars to give or sell. 50 written lessons plus 10 practice downloads.
Outcomes	Sterilise jars and fill them hot, and follow the food safety rules every home preserver needs Make jams that set, using pectin, acid and the setting point Make clear fruit jellies, Seville orange marmalade, fruit curds and fruit cheeses Make and mature chutneys and relishes, and put common problems right Pickle onions, shallots and crisp vegetables, and make quick fridge pickles Ferment sauerkraut and brine pickles safely, and know when to throw a ferment away Freeze, dry and make cordials and flavoured vinegars from a glut Plan a preserving year, cost your jars, and label and sell preserves within the rules
Requirements	No preserving experience needed: the course starts from the very beginning A kitchen with a hob and an oven, a large heavy pan and some clean jars with lids A kitchen scale; a sugar or probe thermometer is helpful but not essential