Online Course | Preserve the Seasons with Rachel de Thample

Join Rachel as she shares essential skills and techniques to help you make fermented foods and preserve seasonal produce all year round. This course is perfect for anyone, no matter where you are in the world or the season.

You’ll begin with the principles of jam-making, learning about pectin, its role in setting jams, the best sugars to use, and how to reduce sugar for healthier options. Rachel will demonstrate how to create a stunning Roasted Raspberry Jam with less sugar and an innovative Marmalade featuring unusual ingredients.

Next, dive into chutney-making, where Rachel will explain the ideal ratios of sugar and vinegar to fruit and vegetables. You’ll love her take on Mango Chutney made with River Cottage-grown squash and apples.

Rachel will also guide you through making a delicious Moroccan-style Piccalilli, a Smoked Beetroot Pickle, and a relish using beetroot stalks, showcasing how to use ingredients that often end up in the compost.

You’ll learn the differences between hot-filled pickles, cold brine pickles, and fermented salted pickles, all demonstrated with Rachel’s unique take on Middle Eastern Torshi.

Finally, embrace the oldest and arguably easiest method of preserving food: drying. You’ll learn to make fruit leather, apple rings, and dried herbs for herbal teas. Rachel will also share her passion for infusing, showcasing recipes for Rhubarb and Elderflower Gin, herb-infused vinegars, and her famous cherry pip vinegar.