Learn to Make Homemade Jam
ANARCHY IN A JAR
In this class led by Anarchy in a Jar founder and CEO Laena Mira, you'll learn the simple steps of making homemade jam, from sourcing fruit, cooking and jelling, to processing and sealing. In addition to walking through the steps to make your own batch of jam, Laena will cover the tools and tricks of preservation, such as safety and shelf-life, as well as sugar-free methods and canning history.
What's Included: Instructor-led class
What You Need:
Anarchy in a Jar founder and CEO Laena Mira grew up making preserves with her family in New York’s Hudson Valley. An international career in science support and academia ignited her interest in food, and she learned creative recipes from people she met around the world for preserved foods that were both tasty and healing. Laena landed back in NYC and decided to make her passion for preservation into a business. She launched Anarchy in a Jar in 2009, embracing a revived demand for fresh, local, creative food. With help from her team of tasters, fellow food makers and fans, she grew the business into a plant-based condiment powerhouse, where she stirs her eclectic experience and passion for plants into elixirs of the jar.
Anarchy in a Jar creates plant-based, unique flavors and has a genuine dedication to craft, flavor and authenticity, using small-batch techniques and ethical sourcing of ingredients. You can find the jam, chutney, and mustard at many grocery stores and cheese shops throughout the New York tri-state, New England, DC, the Midwest, in select stores nationwide, and online. Anarchy in a Jar has been featured in The New York Times, The Martha Stewart Show, Saveur, Food & Wine, Bon Appetit, New York Magazine, Tasting Table, Serious Eats, and Time Out New York.