The Blue Chair Jam Cookbook by Rachel Saunders

  • Bergamot marmalade

    from The Blue Chair Jam Cookbook The Blue Chair Jam Cookbook by Rachel Saunders

    • Categories: Jams, jellies & preserves; Winter
    • Ingredients: granulated sugar; lemons; bergamot oranges
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Notes about this book

  • michellepainter on September 27, 2013

    Seville with cinnamon marmalade This is one of the best marmalades I have ever made - and I make a lot of marmalade. I am so pleased with this book, and have several other marmalades ready to try (it is citrus season in Australia). Can't wait to try the summer fruit jams and jellies from this book.

Notes about Recipes in this book

  • Rhubarb-rose conserve with cherries

    • spharo00 on June 05, 2012

      This conserve is very sweet and sticky, with plump cherries throughout. It tasted completely like cherry jam to me. I couldn't pick up on the rhubarb at all. This is much thicker than the jams I've made in the past, so I may have cooked it a few minutes too long. The author recommends adding a few drops of rose water at the end. I use rose water often and ended up adding a full teaspoon before I could truly taste and smell it. She did add that the flavor of the rose water would be muted after the conserve cools so it seemed a good amount to me. It may be too much for others. I did have some trouble with a couple of my jars not sealing. Hers is a different method than most, so I am not sure if this was due to some error on my part or to the canning method itself. Perhaps it isn't as reliable as others, but I'm not sure.

  • Early summer peach jam with green almonds

    • spharo00 on July 22, 2012

      I don't have access to green almonds here so I left them out of the recipe. Even without these, this recipe made such sweet and lovely peach jam. The color was beautiful and light and the flavor was perfectly peach.

  • White cherry & peach jam

    • jnetlw on July 16, 2013

      Wonderful jam. Summer in a bottle. Worked well spread on brie.

  • Olallieberry jam

    • jnetlw on July 13, 2013

      Made with Marionberrys

  • Children's strawberry jam

    • spharo00 on June 13, 2012

      This jam is pure strawberry in a jar. The jam was sweet, but not cloyingly so, and rich with strawberry flavor. It was also remarkably pretty, bright red with flecks of seeds throughout. I halved this recipe and filled three half-pint jars. This recipe was very simple and the jam came together quickly.

  • East coast blueberry jam

    • spharo00 on June 20, 2012

      This jam is sweet and fruity, with an added depth from the vanilla. The recipe suggested a few drops of vanilla extract, but I used a full teaspoon. This would be perfect on pancakes, as it is a looser jam than others I have made in the past.

  • Blueberry jam with mint

    • jnetlw on July 16, 2013

      The mint is a lovely addition to blueberry. Was a favorite of my jam making season. Would make a wonderful cheesecake topping.

  • Blackberry jam with lemon basil

    • Kitiara121 on December 25, 2023

      I had a bunch of blackberries in the fridge that needed to be eaten. I cooked these up Christmas morning and gifted blackberry jam to everyone that came over for the holidays. Note: Recipe halved beautifully

  • Plum jam

    • jsguaium on August 15, 2020

      Good, basic, watch the lemon juice, can be quite tart

  • My raspberry jam

    • jnetlw on July 13, 2013

      Lovely with golden raspberries.

  • End-of-summer yellow peach jam

    • jsguaium on August 15, 2020

      Perfect! I had a few leaves, so maybe didn't quite get the full effect, but really love this jam. I was able to peel peaches without using boiling water. A little messy, but saved a step. Half the peaches sat in the fridge overnight with sugar, half one night.

  • Quince & candied ginger jam

    • hillsboroks on November 09, 2018

      I gave this recipe high marks for flavor but took it down a notch for technique. The recipe wants you to simmer most of the liquid off but leave the pan lid on. By following these directions, it took me most of an entire day to make. After the requisite simmering time per the recipe I still had lots of liquid so I took the lid off and had to let it simmer an additional 1 1/2 hours to get it the proper consistency. Next time I will take the lid off much sooner.

  • Paradise marmalade

    • jlg84 on December 26, 2018

      Excellent, make it every year.

  • Orange-vanilla dream marmalade

    • spharo00 on January 27, 2013

      The only change I made to this recipe is that instead of adding a splash of vanilla vodka at the end of cooking, I added two vanilla beans and let them cook down in the marmalade. This marmalade is beautiful and probably one of my favorite marmalades to make yet. It is sweet and a bit tart, but not too tart, and the consistency is just as I like it.

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Reviews about this book

  • 101 Cookbooks by Aran Goyoaga

    ...is another book that is filled with beautiful food photography printed on beautiful thick paper. I love books about jams. I really think this is the only jam book one needs

    Full review

  • Kitchn

    This book is in my top five for holiday gift giving this year...But I'm definitely, greedily keeping a copy for myself. I know this is just the push I need to experiment with marmalades this winter...

    Full review

Reviews about Recipes in this Book

  • ISBN 10 1449487637
  • ISBN 13 9781449487638
  • Published Jun 13 2017
  • Format Paperback
  • Page Count 384
  • Language English
  • Edition Reprint
  • Countries United States
  • Publisher Andrews McMeel Publishing

Publishers Text

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.

 

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