In the Kitchen with Chicago Market: Fruit Preserves


Want to learn how to preserve summer's freshest produce year-round?

Join us for In the Kitchen with Chicago Market: Home-made Fruit Preserves at Peterson Garden Project's Community Cooking School June 27.

This hands-on class is designed for the novice canner as well as the seasoned pro in need of a refresher. 

We will discuss the difference between jams, jellies, chutneys and marmalades and cover the basics of boiling-water-bath canning, including information on food safety and recommendations on how to store your newly canned goods. We’ll have materials available and will show you beautiful ways to package those homemade canned goods so that they look as good as they taste. Each participant will take home a jar of strawberry jam that they’ve made during the class.



If you never made jam before, here's a recipe to get you started:

Strawberry Vanilla Jam


  • 1 quart strawberries  
  • 2 cups sugar, divided
  • 2 vanilla beans, split and scraped
  • 1 lemon, zested and juiced



1.    Wash and cut berries in small quarters.

2.    Toss them with 1 cup of sugar and the vanilla beans and place in a large bowl.

3.    Allow the berries to soak and soften for at least 2-3 hours.

4.    When you're ready to make the jam, prepare three half pint jars.

5.    Pour the strawberry pulp into a large pot and add the remaining cup of sugar.

6.    Bring to a boil and cook until the jam reaches 220 degrees, stirring very regularly.

7.    Add the lemon zest and juice in the final 5 minutes of cooking.

8.    Once the jam has reached 220 degrees, remove the pan from the heat.

9.    Pour jam into your prepared jars.

I can't think of anything more rewarding that when my home is filled with the sweet aromas of fresh, delicious fruit simmering in my stove.

Chicago Market Owners get a 10 percent discount on registration. Sign up now and join me to learn about making jams and jellies. 

Liat Shanan

Master Canner and Preserver

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