Jams and Marmalades, with Chef Jim Dodge


Capture the bright flavors of summer fruit through the artisanal craft of European confectionery and pâtissier for cooking and jarring preserves. These preserves have very low sugar content and no commercial pectin. The traditional method used results in a soft set texture with an enhanced fresh fruit flavor is favored not over powered by excessive sugar and pectin. Chef Jim Dodge, director of specialty culinary programs for Bon Appétit, will show you his innovative and easy techniques for making full flavor jam and marmalade. Learn the perfect, research-tested balance of fruit, sugar, and other ingredients to maximize flavor and shelf life. With minimal preparation, you can preserve and enjoy your fruit for months or years. Students will take home the preserves made in class. No experience is necessary; beginners and experienced preserve makers are welcome.


  • General Public: $125.00



Meets at Boston University: 808 Commonwealth Ave., Kitchen, Room 116 from 3:00 pm to 7:00 pm on Thursday, July 12, 2018 (1 meeting)