April 5, 2013

DIY Home Preservation: The Blue Chair Jam Cookbook

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Depending on where you live, strawberry season may be in full swing or a month or two away. Although I prefer fresh fruit, preservation is a great way to keep fruit through the winter. We were sent two recipes from The Blue Chair Jam Cookbook.

Rachel Saunders's 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 maker's 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 Rachel's 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.


The recipes we were sent were the Brandied Red Cherry Preserve, White Guava & Meyer Lemon Marmalade, and Italian Prune and Cardamom Conserve. All the recipes look easy to follow; however, I would like to see the whole cookbook to see if there are more standard recipes. I do really like how the book is arranged by season, so you know exactly when to be making what with local ingredients.

Disclosure: The products described above were sent to us as free samples. Prior assurances as to the nature of the reviews, whether positive or negative, were not given. No financial payments were accepted in exchange for the reviews. The reviews reflect our honest, authentic opinions.

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Posted by Jennifer Lance at April 5, 2013 2:13 PM

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