Blue Chair Cooks Recipe #2:
Beet Soup with Plums and Coriander Yogurt!

Our second recipe from Blue Chair Cooks also showcases our plum jam, bringing with it a warming burst of summer. Try it as a delicious addition to a hearty spring meal!

Serves 8

This exquisitely balanced soup boasts a striking combination of colors and flavors. It is an unusual and ingenious use for plum jam, whose hue and tartness perfectly enhance the beets. The bright garlicky coriander yogurt and parsley garnishes show off the beauty of the soup brilliantly.

¼ cup neutral-flavored olive oil
1 medium yellow onion, thinly sliced
4 cloves garlic, finely chopped
2 ribs celery, thinly sliced
¼ teaspoon cayenne pepper
¼ teaspoon sweet paprika
Freshly ground black pepper
2½ pounds dark red beets, peeled and cut into ½-inch cubes
½ pound russet potatoes, peeled and cut into
½-inch cubes
½ cup bright-flavored red or purple plum jam
Freshly squeezed lime juice, as needed
Kosher salt

1½ cups whole-milk yogurt (not Greek)
2 cloves garlic, very finely grated
½ teaspoon kosher salt
2 teaspoons coriander seeds
½ cup finely chopped fresh flatleaf parsley

Heat the olive oil in an 8-quart soup pot over medium heat.

Add the onion, garlic, and celery and sauté until wilted and verging on translucent, about 5 minutes. Sprinkle the cayenne, paprika, and several grinds of pepper over the onion mixture and continue cooking for another 1 to 2 minutes.

Add the beets, potatoes, plum jam, and 9 cups of water. Bring the mixture to a boil over high heat, then lower the heat and simmer gently for 1 hour, or until the beets and potatoes are very tender. Puree the soup using a handheld immersion blender. Add a few squeezes of lime juice and salt to taste.

To make the coriander yogurt, while the soup simmers, place the yogurt in a bowl and add the garlic and salt. Toast the coriander seeds briefly by placing them in a small cast-iron skillet and shaking them over medium heat until they release their aroma. Transfer the seeds to a mortar and grind them finely.

Add the ground coriander seeds to the yogurt mixture and stir very well with a fork to combine. Cover well and chill until needed. The yogurt is best within 1 hour of being made.

To serve the soup, ladle it into warm bowls. Drizzle each serving with 2 to 3 tablespoons coriander yogurt and sprinkle with 1 tablespoon parsley.

From Blue Chair Cooks with Jam & Marmalade by Rachel Saunders, Andrews McMeel Publishing

Exclusive Recipe from Blue Chair Cooks: Swedish Glogg!

As Blue Chair Cooks takes the food world by storm, we’ll be starting 2015 off right with some recipes from Rachel’s new book!

Glogg is a traditional Swedish spiced wine, perfect for cozy evening and long winter nights. This recipe, featuring our Plum Jam, is a wonderful opportunity to use some of your last summer preserves!

Serves 4 to 6

On the years when my husband and I have Christmas at home, this is the wine I make for us on the happy evening we spend together decorating our tree. The recipe is a winter classic, with about a million variations. Its essential elements are red wine, vodka, plums, almonds, and cardamom, and its distinctively rich character sets it apart from other mulled wines.

4 cardamom seeds
2 whole cloves
16 aniseeds
1 (2-inch) cinnamon stick
teaspoons finely grated orange zest
3 tablespoons dark raisins
1⁄3 cup flavorful dark plum jam
cups dry red wine
2⁄3 cup port
½ cup vodka
Sugar, as needed
Small handful of slivered blanched almonds

Place the cardamom, cloves, aniseeds, cinnamon, and orange zest in a small stainless-steel tea infuser with a firm latch or in a small cheesecloth bag. Place the infuser in a small bowl or cup. Bring 1⁄3 cup water to a boil and immediately pour it over the spices.  Cover tightly and let steep for 10 minutes.

Transfer the infuser with its liquid to a medium saucepan. Add the raisins, jam, red wine, port, and vodka and bring the  mixture just to a boil over high heat. Immediately turn off the heat, cover, and let the mixture cool to room temperature. Place the glogg in the refrigerator to chill overnight.

When ready to serve, strain the glogg through a fine-mesh sieve into a clean saucepan. Discard the spices and solids. Heat the glogg gently until just steaming. Carefully taste, adding a little sugar if needed. Place a few almond slivers in each heatproof glass or mug and fill with the spiced wine.

From Blue Chair Cooks with Jam & Marmalade by Rachel Saunders, Andrews McMeel Publishing

Announcing BCF Cookbook #2!

We are thrilled to announce our second book!
The definitive guide to cooking and baking with jam and marmalade,
with over 150 original sweet and savory recipes,
will be released THIS October!


Chefs across the country are talking…



Looking for Blue Chair Fruit?

 Find us at these local and national shops and restaurants!

 Or join us at one of five farmers’ market locations,
including our new stand at the Sunday California Avenue
farmers’ market in Palo Alto!
Find us at Larkspur and Grand Lake on Saturdays,
and San Rafael and Temescal on Sundays.

Read the rest of this entry »

Celebrate Citrus with Marmalade!

Jarring Marmalade

Using winter’s generous bounty of glowing citrus,
Rachel will teach you the ins and outs of marmalade making!

Marmalade Classes

Choose from a 2-hour Intro to Marmalade Class at UC Botanical Garden on 2/27
or a 4-hour Marmalade 101 Class at the Blue Chair kitchen on 3/2

Sign Up Now!


Holiday Shipping!

We will be processing online orders through December 23rd.

All orders received by 9am PST on 12/23 will ship out that day.

Last days for various shipping services we offer IF you want Christmas delivery:
FedEx Ground: 12noon Tuesday 12/17
FedEx Home Delivery: 12noon Tuesday 12/17
FedEx Express Saver: 12noon Thursday 12/19
FedEx 2Day + FedEx 2Day AM: 9am Saturday 12/21
USPS Priority: 9:00 am Saturday 12/21
FedEx Overnight: 9:00am Monday 12/23

Jam Pan Shipping is via FedEx Home Delivery, with expedited shipping options.
Jam Club orders received after 12/15 will begin January 2013.
All other Blue Chair Fruit items should have multiple shipping options available.

Of course, we will still process any and all orders received, though we can’t guarantee Christmas delivery after the above dates for each service. And, again, service delays such as weather are entirely out of our control.

Blue Chair Fruit WILL be closed 12/24/2012 – 1/6/2013; all orders received during this time will be processed ASAP on Monday 1/6/2013 when we return!

Thanks, and Happy Holidays!

Celebrate with Blue Chair Fruit!

2013 Holiday Party

Give Thanks with Conserves!

Spice up your Thanksgiving table with seasonal homemade conserves!
In this 4-hour class with Rachel, you will learn about the wonderful world of conserves
jams incorporating spices, liqueurs, and dried or candied fruits
with a special emphasis on Thanksgiving fruits and flavors.
Whether you’re setting your own table
or bringing very special gifts to the host,
these autumnal jams will make everyone in the room give thanks.

Click to sign up for this course!

Spend Your Weekend with BCF!

It’s Blue Chair Fruit Co.’s favorite weekend of the year!
This Friday, Saturday and Sunday,
eat, make, and see your way through
the (free!Eat Real Festival in Jack London Square!

Click to read more!

Visit the BCF team at the Eat Real marketplace on Friday 9/27 from 1pm to 9pm,
Saturday 9/28 from 10:30am to 9pm, and Sunday 9/29 from 10:30am to 5pm!
We will be debuting cult favorites like this year’s
New Orleans Peach Jam (made with Southern Comfort),
Rhubarb-Italian Prune Jam,
and Apple Jelly with Sage & Thyme.
Come by for a taste!

The Art & Heart of Making Jam

Pantry at Delancey

Photographs by Julie-Anne Cassidy

Join Rachel in Seattle this September
as she teaches four classes
on the art and heart of making jam!

Dates and times: 9/14-9/17; actual times of class vary. 

Location: The Pantry at Delancey, 1417 NW 70th Street, Seattle, Washington; 206.436.1064

Class Topics:

Fruit Butters (12pm-2pm, 9/14): In this class, Rachel Saunders will show you how to make fruit butter from start to finish, with a special emphasis on the exciting flavor and fruit possibilities of early autumn. Our focus will be on what fruit butter is and how it is made, which fruits are most suitable for fruit butter, and how to cook your fruit butter to perfection. We will examine key topics such as the special care needed when dealing with high-pectin fruits, how to add spices and flavorings into a fruit butter, and how the cooking process for fruit butter differs from that of jam.

Jam Making 101 (10am-2pm, 9/15):  SOLD OUT In this 4-hour introductory class, Rachel will take you through the jam-making process from start to finish, with a special focus on seasonal fruits. We will cook four different jams, including two multiple-fruit jams. Our focus will be on identifying the physical properties of different fruits and understanding how these properties affect both the cooking process and the end result. We will examine key topics such as the role of sugar, the importance of lemon juice and how to add it, the stages of cooking, and how to test accurately for doneness. 

Photographs by Julie-Anne Cassidy

Photographs by Julie-Anne Cassidy

Savory Fruit Jams Class SOLD OUT (6pm-10pm, 9/16): In this 4-hour class, explore the savory side of fruit! Rachel will open up the world of fruit jams to pair with cheese, teaching you how to make Blue Chair Fruit’s signature fig and tomato jams, as well as two other seasonal fruit jams with savory personalities. In addition to key jam-making topics such as the role of sugar, the importance of lemon juice, and the cooking process, this class will explore how to bring out the savory elements of fruit, both by selecting appropriate fruits and by using herbs and other flavorings.

Fall Conserves Class SOLD OUT  (6pm-10pm, 9/17): In this 4-hour class, explore how to create conserves — jams incorporating candied fruits, spices, and liquor — using a single-fruit jam as a starting point. We will examine how to transform a base recipe by incorporating outside flavorings and how to combine a base fruit with a secondary fruit, all the while carefully maintaining a perfect balance of flavor and texture.

Click to sign up!

For more photographs taken by Julie-Anne Cassidy at least year’s Pantry classes,
visit our Tumblr.