The Blue Chair Jam Cookbook

The Blue Chair Jam Cookbook

by Rachel Saunders


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The Blue Chair Jam Cookbook by Rachel Saunders

Rachel Saunders's The Blue Chair Jam Cookbook, now available in paperback, is the definitive jam and marmalade cookbook of the 21st century approaching the nostalgic preserving kitchen with a modern, sustainable eye.


If you love to cook, are crazy for fruit, or have even a passing interest in jam or marmalade, this James Beard Award-nominated cookbook is the book for you. Rachel’s legendary Bay Area jam company, Blue Chair Fruit, earned instant fame for its intensely flavored preserves when it launched in 2008. Rachel’s passion for fruit shines through every part of this lavishly photographed 384-page book, which is the culmination of nearly ten years of research. Nearly 120 original recipes organized around the seasons including offerings ranging from plain Lemon Marmalade and Plum Jam to Strawberry–Blood Orange Marmalade with Rosemary and Black Fig and Candied Citrus Jam, she vividly captures the joyful essence of fruit and of the preserving process.
The Blue Chair Jam Cookbook is not only an exciting and vibrant exploration of fruit and of the seasons, but also one of the few books to clearly explain and illustrate preserving techniques. Each recipe includes clear and detailed directions to help ensure success, and Rachel explores a wide range of technical questions as they relate to individual fruits and types of preserves. Whether you make jam or marmalade once a year or every week, and whether you are a home or professional cook, The Blue Chair Jam Cookbook is sure to claim a special place in your cookbook library.


Product Details

ISBN-13: 9781449487638
Publisher: Andrews McMeel Publishing
Publication date: 06/13/2017
Series: Blue Chair Jam Series , #4
Edition description: Reprint
Pages: 384
Sales rank: 796,531
Product dimensions: 7.30(w) x 10.40(h) x 1.50(d)

About the Author

Rachel Saunders operated Blue Chair Fruit Company, a jam company specializing in sustainably farmed fruits of the San Francisco Bay Area, from 2008 to 2017. She is the author of two additional books, Blue Chair Cooks with Jam & Marmalade and I Love Jam. Rachel regularly teaches jam- and marmalade-making classes in the Bay Area and Seattle and also offers an online class, Jam & Marmalade the Blue Chair Way. A native of New York state, she studied France and the French language at Smith College and La Sorbonne-Paris IV. Rachel lives with her husband in Oakland, California.

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Blue Chair Jam Cookbook 3.6 out of 5 based on 0 ratings. 10 reviews.
Books_And_Chocolate More than 1 year ago
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.
s Staffan More than 1 year ago
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.
Anonymous More than 1 year ago
Anonymous More than 1 year ago
I was angry-disappointed with this book - it will not stay on my cookbook shelf. I have been making jam for years and after reading a review, looked forward to receiving this book expecting to find good reference material. But I found it disorganized, filled with lots of meaningless pictures, faint, too-small font which was difficult to read, printed on unnecessarily heavy paper making it too cumbersome to use in the kitchen, etc.. Maybe this book was intended as a coffee table book not as a cookbook.
Hullahoney More than 1 year ago
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 ~
jammakers More than 1 year ago
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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