Edible Alchemy


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In a Nutshell

Andrea Mattson shows you how to spice fresh fruit and cook it into low-sugar, local-fruit jam before canning it to take home

The Fine Print

Expiration varies. Dates subject to capacity and cancellation. Refundable only on day of purchase. Min. number of participants required or subject to cancellation. No value after date & time have passed. Any discount reflects experience provider’s current prices. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

The Deal

  • $35 for one admission to a jam-making workshop with Andrea Mattson
  • Where: select dates available at 6 p.m. or 10:30 a.m.; July 9—October 10
  • When: Eco Collective
  • Door time: 15 minutes before the event starts

What You’ll Do

Fruit, sugar, and spice—the simplest of ingredients, but with the right amount of cooking and creativity they transform into the reason toast was invented: jam. Using fresh, locally-grown seasonal fruit, Edible Alchemy Co-Op manager Andrea Mattson walks you through the jam-making process and offers pointers on how best to preserve homemade jams for the long-term. There’s one last flavor that might make an appearance: the occasional drop of wine, splashed from glasses in this BYOB session, can enhance the already delectable taste.

  • Hands-On Jam Lesson
    Over the course of a few short hours, learn to whip up low-sugar jams from seasonal, locally-grown fruits. Selections may include blueberry, peach, plum, and more.

  • Debate the Flavors
    Decide as a class what flavor variations you’ll make—voice your vote for a hint of vanilla, a bit of lemon, aromatic spices, and more

  • Learn How to Preserve Your Jam
    Your two custom-labeled jars boil in water for about five minutes, which sterilizes and preserves the contents.

  • Take Home Your Own Jam
    Leave the lesson with two half-pint jars of jam.

Your Host

Andrea Mattson Andrea Mattson
Herbal Alchemist

Andrea Mattson likes to know everything she can about the food on her plate. With her finger on the pulse of Chicago’s locavore movement, Mattson cultivates relationships with new and existing local farmers, which bolsters her role as the manager of Edible Alchemy Foods Co-operative. She is also a member of the Eco Collective in Pilsen, where she hosts workshops and community events that share her passion for gardening, cooking, and medicinal herbs.

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