Anarchy in a Jar

The revolution starts in your mouth // Small-batch condiments made in Brooklyn

Brunch + Jam Class | Chicago, IL | October 29th, 10am-12pm

I am so excited to be teaching a jam class in Chicago at the amazing Honey Butter Fried Chicken's Sunday Dinner Club space! We're going to make a spicy plum jam together while eating fried chicken & biscuits! Plus you'll get a jar to take home with you, and impress your friends and family.


WHERE: Honey Butter Fried Chicken/Sunday Dinner Club
3361 North Elston Avenue, Chicago, IL 60618 (upstairs)
WHEN: October 29, 10am-12pm
WHO: Everyone! Kids over 5 are welcome to register too
WHAT: Hands-on jam class, with brunch included, catered by Honey Butter Fried Chicken

Learning to preserve fresh fruits and veggies is the most liberating (and fruitful) skill I've mastered. I'm still amazed at how fun and easy urban canning can be; and I look forward to sharing my passion for putting things up with you.

In this class you'll learn the simple steps of homemade jam, from cooking and jelling, to processing and sealing. We'll also cover the tools and tricks of preservation, such as safety and shelf-life, as well as sugar-free methods and canning history. Finally, we'll sample the delicious fruits of the jam we've made together, paired with fried chicken & biscuits, and you'll get recipes, tips and a jar to take home.

Skill level: beginner; but those with jam skills are welcome to join and learn some new tricks.

You'll walk away with the ability to:

* source and select ingredients (for the urban kitchen)

* cook and preserve fruit (maximize flavor, minimize time & labor)

* fill and process jars for shelf-stable jam

* share your homemade jar of jam with friends!


Laena is the Founder and CEO of Anarchy in a Jar, a jam and mustard company based in Brooklyn, New York. She grew up making traditional jam with her family in New York’s Hudson Valley, and after a career in science and academia decided to make her passion for jamming into a business. Laena ended up back in New York City at an opportune time, when there was a revived demand for fresh, local, and creative food. With help from her team of tasters, fellow food makers and jam fans, she stirs her eclectic experience into elixirs of the jar.

Founded in 2009, Anarchy in a Jar makes over 10 varieties of shelf-stable jam, marmalade, chutney, and mustard at their certified facility in Brooklyn, New York. The jams are cooked by hand and all natural, made primarily with produce from local and small farms. They add just enough sugar to preserve the fruit and enhance its natural flavor, combining pure fruit with botanical herbs + spices. Their methods combine old world techniques with modern finesse, bringing innovation to the tradition of jam making.

You can find the jams at many grocery stores and cheese shops throughout the New York region, in the Northeast, Midwest and Mid-Atlantic; available at select Whole Foods and at Publix markets, online, and in select cities nationwide.

Anarchy in a Jar has been featured in The New York Times, The New York Times T Style Magazine, The Martha Stewart Show, New York Magazine, Bust, Elle Japan, Tasting Table, Food & Wine, and Saveur. Laena's cookbook, Jam On: The Craft of Canning Fruit, was published by Penguin in 2012.

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About the Classes

Do you want to learn how to make jam? Do you want to get your jam on at the secret Anarchy in a Jar headquarters? Learn how to take advantage of local produce and make delicious homemade jam in this hands-on class taught in a cozy, professional jam kitchen.

You’ll learn the time-honored tools and tricks to preserve summer in a jar with Laena's easy and unique methods. Each participant gets a jar of handmade jam to take home with them, along with recipes and tips to try at home. The class ends with a jam, cheese & wine/beer pairing and tasting.

Classes are for beginner’s, but folks with jam skills are welcome to join and learn some new tricks.

You will learn:

  • tips on sourcing fruit
  • cooking and preserving, while maximizing flavor
  • canning and processing jars for shelf-stable jam
  • tips for serving jam
  • enjoying your final product with cheese & wine/beer!

Summer 2016 classes are held at our private facility or the Brooklyn Brainery. We've got jam, salsa and pickle classes all coming up this summer!

Stay tuned for dates in August and September.

Private classes are also available in your own home or Laena's jam facility in Greenpoint, Brooklyn. Please email for more information: