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Jams, Jellies and Marmalades

Use sophisticated yet accessible techniques to make creative jams, jellies, compotes, and gelées for your home or business.

Luxurious visual and flavorful delights preserved in a jar

Dessert expert, Joanna Artieda, tells us the secrets behind her successful line of Joanna Artieda jams.

She uncovers a world of infinite possibilities where fruit plays a starring role. Joanna reveals alternative flavors using ingredients such as champagne, fresh flowers, nuts, herbs, spices, and even seaweed.

Joanna also gives us some tips for how to enjoy her creations beyond just as a spread for toast, for example, as a filling for chocolates, in cakes, with game meat, and even with fish.

Upon completion of this online course, you will be able to:

– Understand degrees brix, temperature, and the proper pH for making jam

– Use natural and powdered pectins like a pro

– Master the process for making jams, compotes, and jellies with impeccable textures.

238 - Jams, Jellies and Marmalades_presentacion

Course curriculum

Course Content

Chapter 1 - Course Presentation and Recipe Book
Chapter 2 - Introduction to Jams and Jellies
Chapter 3 - Pectins: Apple Jelly (base)
Chapter 4 - Pectins: 'Zero Waste' Citrus Peel Jelly (base)
Chapter 5 - Cherry, Champagne and Passion Fruit Jam
Chapter 6 - Banana, Limequat and 32% Bean-to-Bar Chocolate Jam
Chapter 7 - Bitter Orange Marmalade with Indian Green Cardamom
Chapter 8 - Tahitian Vanilla Jelly
Chapter 9 - Watermelon, Mint and Chia Jelly
Chapter 10 - Coconut Jelly with Roasted Coffee Beans
Chapter 11 - Raspberry and Aleppo Pistachio Jam
Chapter 12 - Apricot Compote with Lavender
Chapter 13 - Seasonal Flower Gelée, Elderflower and Rosewater
Chapter 14 - Beetroot and White Tea Gelée
Chapter 15 - Salty Gelée of Fresh Seaweed
Farewell

What you'll learn

The best recipes and tips for preparing jams, preserves, compotes, and gelées at a professional level

In this online course you will learn everything you need to know for making ethereal fruit preserves.

Joanna Artieda makes sure that the instruction is clear before progressing to the hands-on work of designing your own sweet preserves.

In addition to discovering delicious recipes, you will also learn the best practices for preparation, packaging, pasteurization, chilling, and storage.

Who is it for?

This online course is aimed at the general public. It’s for those who want to prepare creative jams to consume at home, and for those who are looking to develop and offer their own line of jams.

What you’ll need

  • Refractometer
  • Glass jars with lids
  • Rubber-tipped Vial Tongs
  • Funnel
  • Pastry bag
  • Steam oven
  • Hand mixer
  • Turmix or immersion blender
238 - Jams, Jellies and Marmalades_presentacion2
very infomative course
Inessa Shapovalov

a lot of information, very usefull. Thank you

Thank you !
Amanda Hoerner

My expectations were met

so many options
jaydengodwin62

lots of detail in this cours

Missing : chart about temperature and time for pasteurization
Anna Viktorova

It wa very difficult to listen to automatic English speech. In some places, the translation is not correct or repeated several times. I had to stop and turn on the subtitles. The pasteurization process is described very abruptly. It remains not clear to put the jar in a pot with hot water or in cold water and heat it up to 70-95C. The chart for pasteurization time is missing .

Loved it
Artjom Vassiljev

I was making jams like my grandmother: somewhat typical and regular ingredients, and these always came out with a different consistency. Got so much inspiration and learned about refractometer and brix degrees that I will try soon.

le diverse tipologie di marmellate e l'importanza delle materie prime
lucia vincenzi

Sono stata molto felice di aver fatto questo corso e di aver imparato non solo le tecniche e le differenze tra i diversi tipi di marmellate composte gelatine ma l'accurata descrizione delle materie prime utilizzate

A versatile chef who is aware that her curiosity, sacrifice and self-demand, always present in her personal and professional evolution, have helped her get an extraordinary mastery over cooking and pastry techniques.

About Scoolinary

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Frequently Asked Questions

Scoolinary courses are online classes that allow you to learn new knowledges and skills to improve your cuisine. Each course consists of several lessons that combine videos and texts with downloadable recipes and extra teaching materials.

The courses are 100% online, so once they are published, courses start and finish whenever you want. You set the pace for the class. You can go back to review what interests you most and skip what you already know.

We value the time and effort you put into our courses, which is why you’ll get a Course Certification upon completion of every course.

If a course is not what you expected, you can request a refund before 7 days after time of purchase and as long as you have not viewed more than 20% of the course.

What's included?

  • 2 h 30 min of HD video
  • 13 Recipes
  • 52 Lessons
  • Recipe book
  • 14 Quizzes
  • Certificate
  • Español, English
  • English, Español, Italiano, Français, Deutsch
Level
  • Medium

Ratings and Reviews

4.7
Avg. Rating
1208 Ratings
5
120
4
23
3
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2
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1
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What's your experience? We'd love to know!
Nikolas Tsafos
Posted 3 weeks ago
Great job

Great job

×
Preview Image
jaydengodwin62
Posted 2 months ago
so many options

lots of detail in this cours

×
Preview Image
Orsolya Sonia Sotan
Posted 3 months ago
No translation in english.

The e-bookbis ilonly in Spanish available. Most of the course is in spanish:(

×
Preview Image
Ευάγγελος Μπουροδήμος
Posted 3 months ago
brix

a very interesting seminar

×
Preview Image
Artjom Vassiljev
Posted 4 months ago
Loved it

I was making jams like my grandmother: somewhat typical and regular ingredients, and these always came out with a different consistency. Got so much inspiration and learned about refractometer and brix degrees that I will try soon.

×
Preview Image
Anna Viktorova
Posted 5 months ago
Missing : chart about temperature and time for pasteurization

It wa very difficult to listen to automatic English speech. In some places, the translation is not correct or repeated several times. I had to stop and turn on the subtitles. The pasteurization process is described very abruptly. It remains not clear to put the jar in a pot with hot water or in cold water and heat it up to 70-95C. The chart for pasteurization time is missing .

×
Preview Image
Amanda Hoerner
Posted 6 months ago
Thank you !

My expectations were met

×
Preview Image
Inessa Shapovalov
Posted 7 months ago
very infomative course

a lot of information, very usefull. Thank you

×
Preview Image
Rachel Tournay
Posted 7 months ago
creative ideas!

I found the recipes and ideas interesting and am looking forward to taking those ideas into my own kitchen. Even as a professional chef, I'm always looking to learn new techniques and expand my knowledge base. This course did just that!

×
Preview Image
lucia vincenzi
Posted 9 months ago
le diverse tipologie di marmellate e l'importanza delle materie prime

Sono stata molto felice di aver fatto questo corso e di aver imparato non solo le tecniche e le differenze tra i diversi tipi di marmellate composte gelatine ma l'accurata descrizione delle materie prime utilizzate

×
Preview Image
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