• CONFETTURA DI PESCHE E AMARETTO (Peach Preserves with Amaretto)

• CAROTE E FINOCCHIO IN AGRODOLCE (Pickled Carrots and Fennel)

• CHILI-SPICED QUICK-PICKLED MELON BALLS

End of summer is peak preserving time. In this online hands-on workshop, we will make three of my favorite preserves: Fresh peach preserves spiked with amaretto; pickled carrots and fennel; quick-pickled melon balls; and homemade anise liqueur.

If you’ve never made homemade jam before, you’re in for a delicious surprise. This peach jam is rich and dense, with an intense peach perfume and an almond kick thanks to the amaretto. The carrots and fennel are pickled in a lightly sweetened brine and are perfect for a late summer or fall antipasto platter (think runny cheeses and salami as accompaniments). The quick-pickled melon balls can be used in either sweet or savory dishes; refreshing in fruit salad and in the classic antipasto pairing of prosciutto and melon.

You’ll need basic preserving equipment for this class, including canning jars and lids; a water bath canner (large pot) and rack; and the accompanying tools—funnel, jar lifter, magnetic wand (lid lifter), ,bubble remover.

All classes take place on Zoom. Spaces are limited so that everyone can receive the individual instruction necessary to master specific techniques.

If you’ve been curious about preserving, especially Italian preserving, but reluctant to take the plunge, this class is for you.