Not your grandmaâ€™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 Areaâ€™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.
About 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.
Praise for The Blue Chair Jam Cookbook…
“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