Pay What You Can For These Preserving Workshops

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Pay What You Can For These Preserving Workshops


This master preserver wants to help as many people make chutneys, jams and relishes, with a series of pay what you can afford online courses.

Georgina Wilson-Powell

Tue 27 Oct 2020

Want to get to grips with making marmalade, chutney, relishes and more but perhaps you need a hand in the kitchen, or a bit of confidence to get going?

Master preserver Rosie Jameson wants to 'preserve preserving' and pass her skills to as many people as possible, so has devised a series of online workshops around key festive condiments for the winter ahead. From her home in Rutland she'll teach viewers how to make the best preserves around. Perfect for winter gifting!

She is on a mission to teach people who have never preserved before how to reduce waste, recycle food and fill their store cupboard with the right ingredients to do so.

Rosie Jameson has had a bumper year helping people make the most of what is in their cupboards

Rosie, who also runs a preserving supply shop Love Jars has had a bumper year and thinks that the panic buying in March and threat of Brexit, along with the nation discovering a love for growing their own throughout lockdown has inspired the next generation to learn new skills.

“If something good has come out of 2020, it’s a rise in people understanding how vulnerable we are if our supplies run out and having a new respect for a well-stocked pantry. I hope this new series of workshops will help them further.”

woman leaning over an industrial mixe in the kitchen

Rosie is the founder of the Guild of Preservers and Jam Makers – teaching lost skills to a new generation

How to join a workshop

The preserving and pickling workshops from Rosie Makes it Easy kick off on Weds 28th Oct and will be followed by weekly workshops covering:

  • Cranberry relish
  • Marmalade
  • Christmas gifts
  • Red cabbage and beetroot chutney
  • Wholegrain mustard with beer & more

Register for the weekly workshop you want to attend.

You'll be sent a link to the recipe and an ingredients list.

Following the class, you will be sent a recording and a link to pay what you think the class was worth, or what you can afford.