About

The Jams, Jellies, and Scones Course combines two beloved classics—light, fluffy scones and homemade jam—taught by Vale House Kitchen’s preserving expert, Pam "the Jam" Corbin.

Skills Covered:

• Working with high- and low-pectin fruits

• Making reduced-sugar jam

• Creating clear-set jellies

• Safe preserving practices

• Expert tips for baking the perfect scones

Participants will spend the day making the most of Britain’s finest summer berries, crafting vibrant, flavorful seasonal jams and jellies. The course begins with a traditional jam recipe using a mix of high- and low-pectin fruits, with guidance on achieving the ideal set using natural pectin. Safe preserving techniques will be covered, ensuring that homemade creations remain fresh and delicious.

The session also explores the art of making reduced-sugar jam that retains its flavor and texture, as well as producing a sparkling fruit and herb jelly. After a shared lunch, the focus shifts to perfecting scones, incorporating expert techniques for the best results.

The day concludes with warm scones served alongside homemade jam. Participants will leave with a recipe pack filled with tried-and-tested recipes, useful tips, and a selection of their own jams and jellies to enjoy at home.