Solstice to Solstice - Session 2: Late Summer Jams

Grateful for all the sweet beings who showed up to our 2nd Solstice to Solstice (S.O.S.) session a few weekends ago Rock Steady Farm. Preservation through the process of making jams and jellies is a practice in showing respect for the seasonal abundance that goes back for centuries in Black and Brown diasporas and has been used to brighten up meals, sustain long travels, and heal as medicine.

It was an absolute joy to jar up some sweet and savory jams and jellies with everyone to honor those traditions, especially as we near the transitional micro-season that is an autumnal summer of sorts.

Everything covered in the workshop and more is available in the latest Deep Routes mini booklet ✨Jams 101” a 20+ page mini digital booklet ✨that covers a bit of the BIPOC history and processes of making jams, features plant profiles, recipes + more. Linked in our bio or visit www.shopdeeproutes.org

We’re getting into greens and herb preservation in October and there’s still time to register here!

Getting into the space with participants.

Reading an excerpt about jams and pickles from Edna Lewis’ “The Taste of Country Cooking”.

A guessing game of which fruits and vegetables land on the pectin spectrum.

Chopping up onions for a savory onion jam.

Sterilizing jars and boiling peach jam.

Talking about pectin with Dee, Saka, and Alexx.

Jarring up the jams.

A group photo with some of the folks who came out!