Chef Chance provides an overview of the basic steps involved in creating small-batch jams and preserves. She demonstrates two recipes that incorporate an herbal component to showcase how to customize jams and preserves for any season. Each participant receives a small jar of one recipe along with recipes and inspiration to try at home. This class is specifically designed for individuals new to preserving, and it is important to note that it does not cover long-term storage or water bath canning.
Schedule: Sunday, April 6, 2025, 1 – 3 p.m.
Fee: $55 (Members $50)
Instructor: Chance Claar-Pressley
Chef Chance Claar-Pressley
Chef Chance has been teaching small classes in the Edible Garden Outdoor Kitchen at the Atlanta Botanical Garden since 2013, covering homemade pie making, canning, jam-making, cooking with herbs, aquafaba, and other culinary topics. Her approachable recipes and style emphasize seasonal ingredients and aim to demystify popular ingredients for everyday cooking.
