The Blue Chair Jam Cookbook

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Overview

Not your grandma's jam book, Blue Chair Fruit: Jam, Jelly & Marmalade is the definitive jam book of the 21st century approaching the nostalgic preserving kitchen with a modern sustainable eye. Author Rachel Saunders is the owner of the Bay Area's artisanal jam producer, Blue Chair Fruit.

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 ...

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The Blue Chair Jam Cookbook

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Overview

Not your grandma's jam book, Blue Chair Fruit: Jam, Jelly & Marmalade is the definitive jam book of the 21st century approaching the nostalgic preserving kitchen with a modern sustainable eye. Author Rachel Saunders is the owner of the Bay Area's artisanal jam producer, Blue Chair Fruit.

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.

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  • Rachel Saunders
    Rachel Saunders  

Editorial Reviews

From the Publisher
“Rachel is seriously passionate about jam. Her enthusiasm is evident on every page
and will inspire beginners as well as already devoted jam makers. Her precise
recipes and comprehensive information on fruit flavors and varieties will tell you
everything you need or want to know about the world of jams and jellies.”
–Emily Luchetti, executive pastry chef at Farallon and Waterbar restaurants

“Rachel Saunders has written a stunning book, and probably the only guide to jam
making I will ever need. Not only is The Blue Chair Jam Cookbook beautiful to look at,
it’s also utterly exhaustive: a smart, engaging, modern approach to an
old-fashioned art, with recipes from simple to surprising. Making jam isn’t hard, but
making great jam takes skill and an inspired touch, and Rachel offers us both.”
–Molly Wizenberg, author of A Homemade Life: Stories and Recipes from My Kitchen Table

“Everything you need to know to make superb jam is inside The Blue Chair Jam Cookbook, an inspiring work from a passionate artisan. Complete, clear, and easy-to-follow recipes, descriptions, and advice reflect Saunders’s expertise as both a home jam maker and a professional—a combination that is pure gold for new and experienced jam makers. The Blue Chair Jam Cookbook will make you want to roll up your sleeves and head for the kitchen by way of the market (or garden or farm) as soon as you possibly can.”
–Alice Medrich, author of Bittersweet: Recipes and Tales from a Life in Chocolate and Pure Dessert

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Product Details

  • ISBN-13: 9780740791437
  • Publisher: Andrews McMeel Publishing
  • Publication date: 9/21/2010
  • Pages: 384
  • Sales rank: 172,033
  • Product dimensions: 7.60 (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.

Online:
bluechairfruit.com

twitter.com/bluechairfruit

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Customer Reviews

Average Rating 4
( 8 )
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Sort by: Showing all of 8 Customer Reviews
  • 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.

    Was this review helpful? Yes  No   Report this review
  • 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.

    1 out of 1 people found this review helpful.

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  • Posted June 27, 2012

    more from this reviewer

    What a Pleasant Surprise !

    When I got this book today I was sooooo Pleased. I wasn't expecting the quality of book that was in the box, I thought I would get a few pages with a few recipes. Instead I received a 384 page book with everything I need to know to make the best Jams and Marmalades. This is a book that I will treasure for years to come and one that will be passed down generations to come ~smile~ I've been canning for years and this book is a welcome addition to my recipe books if not one of the best that I will have. Thank you Rachel for all you experience and Recipes. You will not be disapointed with this book...~smile~ I promise ~

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  • 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.

    Was this review helpful? Yes  No   Report this review
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    Posted January 12, 2011

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    Posted January 27, 2011

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    Posted March 4, 2011

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    Posted October 24, 2010

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