Remington Sara - The Blue Chair jam cookbook
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- Book:The Blue Chair jam cookbook
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- Publisher:Andrews McMeel Publishing, LLC
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- Year:2010
- City:Kansas City, Mo
- Rating:5 / 5
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Rachel Saunderss 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 makers 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 Rachels 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
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The Blue Chair Jam Cookbook text copyright 2010 Rachel Saunders.
Photographs copyright 2010 Sara Remington.
All rights reserved. Printed in China. No part of this book may be used or reproduced in any manner whatsoever without written permission except in the case of reprints in the context of reviews. For information, write
Andrews McMeel Publishing, LLC,
an Andrews McMeel Universal company
1130 Walnut Street
Kansas City, Missouri 64106.
E-ISBN: 978-1-4494-0198-6
Library of Congress Control Number: 2010921936
While every effort has been made to ensure the accuracy of the information
contained in this book, in no circumstances will the Author or Publisher be liable
or responsible for any loss or damage (including damage to property and/or
personal injury) arising from any error in or omission from the information
contained in this book, or from the failure of the reader to properly and
accurately follow any instructions contained in the book.
Design: Francesca Bautista
Food stylist: Ethel Brennan
www.andrewsmcmeel.com
www.bluechairfruit.com
ATTENTION: SCHOOLS AND BUSINESSES
Andrews McMeel books are available at quantity discounts with bulk purchase
for educational, business, or sales promotional use.
For information, please write to: Special Sales Department,
Andrews McMeel Publishing, LLC
1130 Walnut Street
Kansas City, Missouri 64106.
THE BLUE CHAIR JAM COOKBOOK
If you love to cook, are crazy for fruit, or have even a passing interest in jam or marmalade, Rachel Saunderss The Blue Chair Jam Cookbook is the book for you. Rachel is the founder of the Bay Area jam company Blue Chair Fruit, which earned instant fame for its intensely flavored preserves when it launched in 2008. Rachels passion for fruit shines through every part of this lavishly illustrated 384-page book, which is the culmination of nearly ten years of research. The Blue Chair Jam Cookbook is the essential jam and marmalade book of the twenty-first century, one in which Rachels modern yet nostalgic vision of cooking takes center stage.
Rachel offers an in-depth exploration of individual fruits, a comprehensive technical section, and nearly 120 original recipes organized around the seasons. In 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.
For Anne and Richard, who gave
me my first stepstool so I could reach the
kitchen counter.
And for MarkI love you. I love you.
CHAPTER 1
Jams, Jellies & Marmalades: Getting the Most Out of Fruit
CHAPTER 2
Fruit: Understanding the Essential Ingredient
CHAPTER 3
Preserving: Process and Equipment
CHAPTER 4
Winter Through Early Spring
Bergamot Lemon Grapefruit Mandarin
Lemon Lime Orange Kumquat
CHAPTER 5
Late Spring Through Midsummer
Rhubarb Strawberry
Cherry Kumquat Aprium Peach Blackberry Apricot
Cherry Berries White Nectarine Meyer Lemon
Sour Cherry Plum Rangpur Lime Currant Mulberry
CHAPTER 6
Late Summer Through Fall
Fig Raspberry Greengage Apple Melon Peach
Yellow Nectarine Pluot Strawberry Grape Damson
Tomato Prune Plum Elderberry Pear
Quince Cranberry Pomegranate Citron Orange
CHAPTER 7
The Fruits
Apple Apricot Aprium, Plumcot & Pluot Bergamot Blackberry Blueberry Boysenberry & Tayberry
Cherry Citron Cranberry Currant Elderberry & Elderflower Fig
Grape Grapefruit Guava Kumquat Lemon Lime Mandarin & Tangerine Melon Mulberry
Nectarine Orange Peach Pear Plum Pomegranate Quince
Rangpur Lime Raspberry Rhubarb Strawberry Tomato
The kitchen has always been my favorite room in the house and the market my favorite place outside. Some of my earliest memories revolve around food: strawberry picking; churning mocha ice cream on our back porch; making butter in the blender; and my favorite of all, the smell of fresh tomatoes in the yard. My mother taught me basic cooking when I was young and then set me free in the kitchen, where I eagerly began exploring. I started dreaming of California after receiving a San Francisco cookbook for Christmas one year. It was largely this book, which spoke of fruits I had never tasted and spices I had never heard of, that taught me to cook, always with my parents encouragement.
I studied French and art in college, spending a year and a half in France and Tuscany by my early twenties. France was a delight: Meals were ritualized and structured, food was beautiful and fresh, and sweet things were always just sweet enough. The markets were awash with perfect, luscious fruit, much of which I had never seen before.
I moved to San Francisco upon receiving my degree, and shortly thereafter began working with food. I spent my off hours browsing at farmers markets and reading cookbooks, always striving to learn more. The sheer numbers and beauty of the fruits available dazzled me. I tried to cook as many desserts as I could, but I found myself practically drowning in my creations. I couldnt possibly hope to eat them all! It was then that I decided to try my hand at jams.
My first batch of jam came from an excellent dessert cookbook, and it turned out well, but it was not exactly what I had envisioned. It was at that moment that I became hooked on jam making. Several years of intense experimentation ensued. I slaved away in my tiny kitchen, gradually developing my own techniques in my quest for perfect results. Over time, I grew to understand fruit. I also, through the course of these several years, formed my own vision of what the ideal textures were for different jams and marmalades.
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