photo: Christina Mitchell
It’s Meyer lemon season and INNAjam is ready to take advantage of all that citrus. I sat in on a class a couple years ago and learned all about different ways to preserve lemons. Owner Dafna Kory will discuss “salt-cured preserved Meyer lemons, lemon extract, limoncello, candied lemons” and then she’ll demonstrate a not-too-sweet Meyer lemon jam that’s not as bitter as traditional marmalades. The class is limited to 12 participants, who will all get to take home two jars of jam plus recipes.
1307 61st St, Emeryville
Sat, 2/23, 2 – 5pm
$100
Christina Mitchell
Christina is the founder of East Bay Dish. Her writing has also been featured in East Bay Express, Berkeleyside, Oakland Magazine and Edible East Bay.
Latest posts by Christina Mitchell (see all)
- La Casita: Food for the Soul - September 28, 2018
- How To Cook Vietnamese Sausage - September 7, 2018
- Let’s get it started… - September 6, 2018