I use our bounty of Italian plums to make huge quantities of jam. I like experimenting with flavors. Rosemary + rye whisky, cinnamon, star anise, cardamom + port .... Maybe you have any more ideas. You will have jam to take home. You can bring your own bounty, too. (Or see my request for help picking plums!) Come to learn how to make jam and can, or for moral support with your own preserving projects.
This will be in very late August or September, depending on the plums.