In The Blue Chair Jam Cookbook, master jam artisan Rachel Saunders shares all of her technical preserving knowledge, as well as her unique jam-maker’s perspective on fruit.
With more than 100 original jam, jelly, and marmalade recipes, Saunders’ book 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 Saunders’ 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; Saunders 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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