Saturday August 2nd Jam Making with the Wittman Sisters
Rebecca and Kristine Wittman grew up on an expansive farm and cattle ranch in Idaho, and their summertimes meant hours and hours of helping preserve everything their mother could get her hands on. There wasn't just a family of ten to feed, there was a harvest crew that numbered in the double digits - plus countless cousins, aunts, uncles and friends constantly gathered around the table.
The "puttings up" of farm childhood have morphed into the preserves of urban adulthood, and the jars in their modern pantries reflect many influences, from German grandmothers to an Oscar-nominated screenwriter. When it comes to jam sessions, Rebecca and Kristine like to invite all players: sweet, savory, and sometimes the simple, intoxicating contents of a wine bottle.
Join the Wittman sisters and discover some new - and old - ways of thinking about jam. Rebecca and Kristine will take us through a few of their favorite recipes, depending on what is in season during this class. Possibilities include:
Ginger Peach Tea Jam
Clay Roasted Tilton Apricot Jam
Blackberry Sage Jam
Mission Creek Gooseberry Jam
Rose Rose' Jelly
Clay Roasted Ketchup (AKA Hamburger Jam)
Caramelized Onion Conserve
Rebecca and Kristine Wittman grew up on an expansive farm and cattle ranch in Idaho, and their summertimes meant hours and hours of helping preserve everything their mother could get her hands on. There wasn't just a family of ten to feed, there was a harvest crew that numbered in the double digits - plus countless cousins, aunts, uncles and friends constantly gathered around the table.
The "puttings up" of farm childhood have morphed into the preserves of urban adulthood, and the jars in their modern pantries reflect many influences, from German grandmothers to an Oscar-nominated screenwriter. When it comes to jam sessions, Rebecca and Kristine like to invite all players: sweet, savory, and sometimes the simple, intoxicating contents of a wine bottle.
Join the Wittman sisters and discover some new - and old - ways of thinking about jam. Rebecca and Kristine will take us through a few of their favorite recipes, depending on what is in season during this class. Possibilities include:
Ginger Peach Tea Jam
Clay Roasted Tilton Apricot Jam
Blackberry Sage Jam
Mission Creek Gooseberry Jam
Rose Rose' Jelly
Clay Roasted Ketchup (AKA Hamburger Jam)
Caramelized Onion Conserve
Rebecca and Kristine Wittman grew up on an expansive farm and cattle ranch in Idaho, and their summertimes meant hours and hours of helping preserve everything their mother could get her hands on. There wasn't just a family of ten to feed, there was a harvest crew that numbered in the double digits - plus countless cousins, aunts, uncles and friends constantly gathered around the table.
The "puttings up" of farm childhood have morphed into the preserves of urban adulthood, and the jars in their modern pantries reflect many influences, from German grandmothers to an Oscar-nominated screenwriter. When it comes to jam sessions, Rebecca and Kristine like to invite all players: sweet, savory, and sometimes the simple, intoxicating contents of a wine bottle.
Join the Wittman sisters and discover some new - and old - ways of thinking about jam. Rebecca and Kristine will take us through a few of their favorite recipes, depending on what is in season during this class. Possibilities include:
Ginger Peach Tea Jam
Clay Roasted Tilton Apricot Jam
Blackberry Sage Jam
Mission Creek Gooseberry Jam
Rose Rose' Jelly
Clay Roasted Ketchup (AKA Hamburger Jam)
Caramelized Onion Conserve