Learn how to make winter Seville marmalade and spicy winter preserves; delicious bottled fruit and thick, warming onion marmalade. If the first shoots of stunning pink, Yorkshire forced rhubarb are available, find out how to turn them into a deliciously light rhubarb jam.

January is a very busy time in the preserving calendar. This course demonstrates methods such as transforming citrus fruits into crystallised, chocolate-dipped confections, preparing exemplary fruit curds, and salting down lemons for use later in the year. Now is also a good time to peer in the freezer, to see if there is anything we can use up from the summer and autumnal gluts of last year; so we hope to have a few additional surprises on the day.

Our preserved days are taught by Pam Corbin (co-founder of the Thursday Cottage Jam Company, and author of the River Cottage Preserves Handbook) and Liz Neville (of Parrett Preserves, who makes all of our River Cottage Glutney).

The morning will start with hot sourdough toast slathered, of course, with homemade jam. We will then sit down for a morning session where Pam and the River Cottage Team will demonstrate the basic methods for making jams, marmalades, curds, fruit cheeses and cordials. The River Cottage kitchen team will then prepare a delicious lunch using ingredients from the garden, accompanied, by some of the pickles, chutneys and jams that you’ll be learning about through the day.

After lunch, Liz will lead the afternoon session on chutneys and the final part of the day will cover the salting and bottling of fresh produce. You will not go home empty-handed! We will hand out tips and recipes from the day, as well as a seasonal jam, chutney or cordial.

So, whether your dream is to start your own cottage industry, or simply to learn a variety of methods for preserving your summer gluts, come and join Pam, Liz and the River Cottage Team for a fascinating and inspirational day.

This event is demonstration based. Practical participation is not required, although volunteers are encouraged to take part in the demonstrations, at some point during the day.

Tea, coffee and homemade biscuits will be served at the end of the meal.

Location: This course is run from River Cottage HQ on the Dorset/Devon border. Full address details of HQ will be provided once you have booked.

 Wine/drink: We are a licensed venue. We also have a Bring Your Own policy and we do not charge corkage. We have a wide selection of the finest organic wines. We will be serving Elderflower cordial and iced water from our own well.

Accommodation: If you need local accommodation, click here for a list of hotels and bed & breakfasts, recommended to us by our customers. We don’t have camping facilities but for information on local campsites and self catering accommodation, call the Lyme Regis Tourist Information Office on 012.... They will be very happy to help.

Age: We would advise that this course is only really suitable for 12yrs of age and upwards. Under 16s must be accompanied by an adult. We put these guidelines for the safety, comfort and enjoyment of all our guests.

Time: 9.30am - 5.00pm.

PLEASE NOTE THAT HUGH DOES NOT ATTEND THE PRESERVED COURSE