The Blue Chair Jam Cookbook

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The Blue Chair Jam Cookbook (eBook) Pub. Date: 9/21/2010 Publisher: Andrews McMeel Publishing LLC
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The Blue Chair Jam Cookbook Pub. Date: 9/21/2010 Publisher: Andrews McMeel Publishing

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Overview

Rachel Saunders's The Blue Chair Jam Cookbook is the definitive jam and marmalade cookbook of the 21st century. In addition to offering more than 100 original jam, jelly, and marmalade recipes, master jam artisan Rachel Saunders shares all of her technical preserving knowledge, as well as her unique jam maker's perspective on fruit.

Rachel combines nostalgia with a modern, sustainable approach to creating fresh and vividly flavored preserves. The recipes are divided into chapters based on the seasons, and each chapter is organized by month and type of fruit. Sample recipes include Strawberry-Marsala Jam with Rosemary, Italian Lemon Marmalade, and Early Girl Tomato Jam.

More than 100 stunning photographs by Sara Remington illustrate each part of the preserving process—from the different stages of cooking to testing for doneness to the final canning stage. Each recipe includes an approximate yield and a suggested shelf life, in addition to details on recommended equipment, including Rachel's beloved copper jam pot. The Blue Chair Jam Cookbook gives all measurements by weight rather than volume, making it the most exact and reliable American jam book on the market. More than 20 recipe variations are provided, along with detailed information about common and rare fruits, hybrid varieties, and flavor combinations. Nothing is left to chance or overlooked; Rachel explains every aspect of jam and marmalade making in step-by-step detail. The Blue Chair Jam Cookbook is a one-of-a-kind, must-have resource for home and professional cooks alike.

Rachel Saunders

Product Details

ISBN-13: 9780740791437
Publisher: Andrews McMeel Publishing
Publication date: 9/21/2010
Pages: 384
Sales rank: 103,534
Product dimensions: 7.80 (w) x 10.60 (h) x 1.70 (d)

Meet the Author

Rachel Saunders is the owner and founder of Blue Chair Fruit, a jam company specializing in sustainably farmed fruits of the San Francisco Bay Area. In addition to cooking and creating all of Blue Chair's preserves, Rachel teaches year-round jam—and marmalade—making classes at her Oakland kitchen. A native of New York State, she studied France and the French language at Smith College in Northhampton, Massachusetts, and at La Sorbonne-Paris IV. She received her degree from Smith at age 20. This is her first book.

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Books_And_Chocolate

Posted February 8, 2011

Fresh Ideas For Jams, Jellies and More

I confess I love the idea of jars of homemade jam lining the pantry shelves and this book motivates me to try some of these recipes by Rachel Saunders, owner of Blue Chair Fruit, a San Francisco area artisan jam company. Filled with colorful photos (always appreciated), this book includes recipes for jams plus jellies, marmalades, preserves, and conserves. The recipes are divided into chapters based on the seasons. There are classic recipes for things like strawberry jam along with unique offerings such as Strawberry Jam with Aged Balsamic & Black Pepper, Italian Prune and Cardamom Conserve, Rhubarb and Red Cherry Jam, and recipes using a fruit called Aprium which is a cross between plums and apricots, something I had never heard of. Each step of the preserving process is covered so even beginners should be able to have success with the recipes. It should be noted that some measurements are given by weight rather than volume to ensure reliable results so a kitchen scale is needed.

2 out of 2 people found this review helpful.
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jammakers

Posted May 22, 2012

Tempting recipes! Cannot wait for summer fruits.

My granddaughter and I make jam together. I am looking forward to summer fruits in our area so that we can try out the luscious looking recipes. This book promises hours of bonding time and a winter of yummy jam.
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7966210

Posted April 28, 2011

Fabulous pics, but dubious canning methods

Oven canning has been proven dangerous because of the risk of shattering glass as heat changes, and also because experts say the dry heat is not able to penetrate to the very middle of the jam. The recipes are inventive, but disappointingly push the reader into using hard-to-find fruits for most Americans. But she makes me long to move to California, if only for the canning season! Book would be lots better if the canning practices prioritized food safety before short-cuts.
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Posted January 12, 2011

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