As observed by teacher's assistants Sam Sondheim and Lauren Blake
This week in Culinary Class the students dabbled in the art of Jam making. This refined skill requires a keen eye and unique palate to decipher the many tastes of the American Blackberry. Some students have even gone as far as to self proclaim themselves as Jam connoisseurs, yet these students are merely apprentices to the jam making process. Has the student truly become a master? Time will tell if these young protégés have what it takes. We, however, are simply here to illustrate the depth of the nuanced flavors found in the aforementioned blackberry jam.
Foraging: Last week one could observe food students foraging throughout the Sonoma mountains. Accompanying them were their baskets filled to the brim with voluptuous blackberries. This learning process demonstrated the student’s commitment and appreciation for the local produce.
Next week in food the students will attempt to master the canning process.
Shortly after canning the jam and applesauce we turned our attention to tasting these fine products.
The consistency of the jam was spot on. The texture, and the fine blend of blackberries, mixed with a touch of lemon juice did indeed live up to jam standards. Congrats foodlings, you’ve made your “berry” first jam.