Just wondering if you ever plan on having any lessons on Jam making and any of the above in the title. (I'm not talking about canning, but that would be cool too.)

Fresh fruits and produce season is coming and I'd love to be able to SEE what these are supposed to look like when they are setting up.

Thanks

These items are not on our current production schedule. We will likely cover these subjects in the future, however, there are so many other basic culinary and pastry techniques that take priority over this. The world of cooking is almost a never ending subject, so rest assured, we'll never run out of things to cover! Cheers!

Thanks for getting back to me. Glad to hear it might show up here one day.

I'm getting better at getting them to set. (and I don't use anything artificial, no pectin, no citric acid, etc.) Maybe as I make them I'll come on here and write up some recipes.

I made a plum/raising/walnut conserve the other day that was divine on one of your recipes for a pan fried chicken. The blending of your sauce and the tanginess and sweetness of the conserve was amazing.

Thank you so much for turning me into a good cook. Because of you, I can now branch out and try different things.

Love from Oregon

Every day my confidence grows and my recipes amaze me.