The Blue Chair Jam Cookbook Hardcover – 1 Sep 2011
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"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"
About the Author
Rachel Saunders is the owner and founder of Blue Chair Fruit Company and the author of the James Beard Award-nominated Blue Chair Jam Cookbook, which is widely regarded as the definitive modern work on preserving. A much sought-after teacher and jam and marmalade expert, Rachel offers classes regularly both in the U.S. and abroad and also offers a stream-able online class, Jam & Marmalade the Blue Chair Way. A native of New York State, Rachel studied France and the French language at Smith College and La Sorbonne Paris IV, receiving her degree from Smith at age 20. She lives with her husband in Oakland, CA.
Top customer reviews
Most helpful customer reviews on Amazon.com
In fact, this book was the impetus for me to become nearly obsessed with jam making--mostly because it always comes out delicious. And no pectin is used! For a lark, I decided to enter some of my jams in the state fair last year, and surprisingly, I placed first for my blueberry mango jam. And I have Rachel to thank. And that exact recipe is not in her book, but I created it based on her recipes and my huge success with them. The book is priced so reasonably on Amazon. I would recommend that you perhaps check it out at your local library first, but I promise you, you will want your own copy.
However, having tried three recipes from this book (two marmalades and a jam) I have noticed that the marmalade recipes are unclear about water content. So I ended up cooking my marmalades for variable amounts of time. Of all three tests, as well, the cooking time was longer than specified. In the case of the marmalades, about 1-2 hours of extra cooking time was required, which lead to an okay-tasting marmalade. For the jam, about 10 minutes of extra cooking time was required there.
Leaving aside the unclarity in the marmalade recipes, it makes me wonder if the recipes were uniformly well-tested before publication.
All that said, the end products were generally okay-to-excellent. So with some tweaking and further testing, these recipes could be useful in a second edition.