These are certainly not your typical jams and jellies.
These are extra-special treats to be served at holiday celebrations or given as gifts — if you can bear to part with them.
The University of Tennessee Extension in Polk County recently held a course to teach preserving jams and jellies safely at home.
This session is designed to teach through hands-on demonstrations the “ins and outs” of making jams, jellies, preserves and so forth.
Participants made each of the three sweet spreads and had samples to take home. They learned canning terminology and how to use a water-bath canner.
Completing the workshop were Terri Lynch, Melanie Schaubroeck, Terri Tipton, Carolyn Vandemark, Martha Teague, Terri Ford, Ellen Smith, Steve Farner, Melissa Satta, Becky Pippenger, Stacy Dalton, Nickie Russell, Kayla Craig, Kim Farner, Kim Bishop, Jennifer Dalton and Carole Pirkle.
Extension Agent Donna Calhoun and Monroe County Extension Agent Rebecca Layman were instructors.
Polk County High School’s Renee Webb and Principal Ronnie German provided use of the school’s Family & Consumer Science lab.
A second Jams & Jellies Workshop is planned for Dec. 7. For information, contact the Polk County Extension office at 423-338-4503.
The Polk County UT Extension offers its programs to all eligible persons regardless of race, color, age, national origin, sex or disability.