The Case Western Reserve University Farm will host a jam making workshop Friday, Oct. 25, from 1:30 to 3:30 p.m. in the teaching kitchen in Robbins Building.
Attendees will learn how to make their own homemade jam using locally grown fruits. Grapes, crab apples and black currants grown on the University Farm will be used, but participants also are welcome to bring their own fresh fruit.
Hot peppers from the farm also will be available. Options will be:
- Scotch Bonnet (100,000–350,000 Scoville Units)
- Habanero (100,000–350,000 Scoville Units)
- Serrano (10,000–25,000 Scoville Units)
- Jalapeno (2,500–8,000 Scoville Units)