Learn how to preserve the sprightly flavors of early summer such as strawberries, raspberries, blackberries, cherries, and local Blenheim apricots from our artisan jam-maker, author, and famous food blogger, Pim Techamuanvivit of ChezPim. You’ll start with a basic, straight-up berry jam without using commercial pectic. Next, you’ll spice it up by making a herb-infused berry jam. Then, you’ll craft a berry conserve with beautiful whole fruits. And finally, we'll make the best Blenheim apricot jam, ever.
