Laurie Kallinen of Kallico Goods has been making jams and jellies for her family for over 30 years, and for the past four years she has been selling her creations at the Finland Farmers Market, expanding her varieties to include many wild foraged flavors. In this workshop, she covers the basics of jam and jelly-making to preserve the abundant sweet harvest of the North Shore of Lake Superior, including a local favorite, chokecherry jelly. This class covers:

• Different types of preserves, jelly, jam, freezer jam, marmalade, etc.
• Wild harvesting vs buying fruit
• Tips and tricks prepping different types of fruit
• Types of pectin for preserving
• What equipment is needed
• How to water-bath can
• How to market what you make

This is a free class made possible by the Finland Food Chain, North Shore AgroEcology Center, and a generous grant from the Laura Jane Musser Foundation.