The Blue Chair Jam Cookbook is the definitive jam and marmalade book of the twenty-first century, approaching the nostalgic fruit kitchen with a modern, sustainable eye. Organized by the seasons, its recipes make the most of the freshest fruits and flavors, enabling both home and professional cooks to make vivid-tasting preserves throughout the year. The name for Blue Chair Fruit, Rachel Saunders’s Bay Area jam company, was inspired by Rachel’s vision of the nostalgic kitchen. The Blue Chair Jam Cookbook presents a personal approach to preserving that draws on Rachel’s ten years of jam- and marmalade-making experience. Unlike other works on the subject, this book clearly describes and illustrates each stage of cooking and testing for doneness, and addresses a wide array of technical questions about individual fruits and types of preserves.
Each of the over one hundred recipes contains the technical guidance and information needed to help ensure its success, and every season features flavor combinations ranging from the most simple to the most complex. An in-depth section examining different fruits and their varieties from a jam maker’s perspective makes this much more than a cookbook. All of this invaluable information springs to life in Sara Remington’s exquisite four-color photography, intimately inviting you into Rachel’s jam-making world.
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