The Preserve of the Season

Join renowned cook, food writer and author of Cured, Lindy Wildsmith, for this hands-on one-day course celebrating the art of seasonal preserving.

Drawing on traditional techniques and seasonal ingredients, Lindy will guide you through the essential skills needed to create delicious preserves while helping you understand how recipes can be adapted throughout the year.

As the seasons change, so do the ingredients available to us. Through practical demonstrations and hands-on making, you’ll learn the fundamental principles of preserving, including the difference between sterilisation and pasteurisation, while exploring a range of classic recipes and creative variations.

What You’ll Learn

Through a combination of demonstrations and practical activities, you will:

• Learn the core principles of successful preserving
• Understand the difference between sterilisation and pasteurisation
• Discover how to work with seasonal ingredients throughout the year
• Learn how to adapt and develop traditional preserve recipes
• Gain confidence making jams, jellies, chutneys, pickles and relishes at home
• Develop practical preserving skills that can be used year after year

This course runs with three different seasonal themes throughout the year. Please check the date carefully when booking.

18 September 2026: Jelly, Chutney & Potting

As summer gives way to autumn, orchards and hedgerows are bursting with apples, pears and berries, while pumpkins, squash and root vegetables are coming into season. This session celebrates the abundance of the harvest and explores traditional preserving techniques perfect for the cooler months ahead.

Products may include:

• Chilli tomato jam
• Apple, mustard and sage jelly
• Classic apple chutney
• Italian golden potting for chicken, rabbit or game

20 May 2027: Marmalade, Chutney & Relishes

With spring in full swing, it’s the perfect time to make the most of vibrant seasonal produce and late-season citrus fruits. Learn how to create flavour-packed relishes, chutneys and marmalades that celebrate the transition from winter into spring.

Products may include:

• Rhubarb, orange and ginger marmalade
• Beetroot and horseradish relish
• Caramelised red onion marmalade
• Spicy Indian mango chutney

7 August 2027: Jam, Chutney & Pickles

Summer brings an abundance of soft fruits and garden vegetables, providing the perfect opportunity to fill your shelves with homemade preserves. This session focuses on classic jams, pickles and seasonal preserves designed to capture the flavours of summer.

Products may include:

• Variations on a classic strawberry jam
• Traditional Winter’s Farm pickled onions
• Greengage or nectarine conserve
• Summer vegetable piccalilli or Italian giardiniera

Who Is This Course For?

This course is ideal for home cooks, gardeners, allotment holders and anyone who enjoys making the most of seasonal produce. Whether you’re new to preserving or looking to expand your skills and recipe collection, you’ll leave with practical knowledge, expert guidance and plenty of inspiration for filling your shelves with homemade preserves.

No previous experience is required, just enthusiasm and a love of seasonal food.

Please Note

Each course date focuses on different preserving techniques and seasonal ingredients. Please ensure you select the session that most interests you when booking. You’re welcome to attend a single session or join all three to build a wider range of preserving skills throughout the seasons.

Upcoming course dates:

18 September 2026: Jelly, Chutney & Potting
20 May 2027: Marmalade, Chutney & Relishes
7 August 2027: Jam, Chutney & Pickles