Holiday Shipping Update

We will be processing online orders through December 22nd.

All orders received by 9am PST on 12/22 will ship out that day.

Last days for various shipping services we offer IF you want Christmas delivery:
FedEx Ground: Monday 12/17
FedEx Home Delivery: Monday 12/17
FedEx Express Saver: Wednesday 12/19
FedEx 2Day + FedEx 2Day AM: 12pm Thursday 12/20
USPS First Class: 4pm Thursday 12/20
USPS Priority: 4pm Thursday 12/20
FedEx Overnight: Friday 12/21 by 11:59pm

Jam Pan Shipping is via FedEx Home Delivery, with expedited shipping options.
Jam Club orders received after 12/10 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 by 9am PST on 12/22 (before we close for the holidays), 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 12/23/2012 – 1/7/2013; all orders received during this time will be processed ASAP on Monday 1/7/2013 when we return!

Thanks, and Happy Holidays!

Holiday Party Extravajamza!

Marmalade Classes in Seattle!

Click to sign up!

BlueChairFruit + IndieMarketplace

IndieMarketplace 12/6!

Find us Thursday, December 6th, at 600 Ortiz Avenue, Sand City, from 4 to 9pm.

For more information, check out The Independent Marketplace.


Cyber Monday Jam Sale!

Celebrate the end of the year with stunning seasonal fruits! Shop our online store this Monday, November 26th, from midnight to midnight, and receive $2 off every jar of jam and marmalade when you enter Discount Code JAM10 at checkout!

Holiday Jam Sale

A trio of flavors to harmonize your Thanksgiving meal

Whether you’re presenting it to your Thanksgiving host as a gift or garnishing your own table with it, this three-pack is a sensational accompaniment to the traditional November meal! For a special combo price, you’ll receive one jar each of:

  • Cranberry Jam, a tart jam dotted with cranberries; a perfect substitution for or addition to cranberry sauce!
  • Rosemary-Pluot Jam, a savory-sweet delight that begs to be put on the turkey or any meat dish
  • Orange-Kumquat Conserve with Candied Ginger and Dates, a bold conserve ideal with spiced cakes or breads

Show off your unique palate with this exceptional trio!

Thank you to our Kickstarter contributors!

We asked and you delivered. Thanks to your generosity and support, Blue Chair Fruit Company’s jam and marmalade production has sky-rocketed. We are the proud owners of “Buster,” our top-rate jar-filling machine who streamlines the process for Rachel and Jo, and makes kitchen time more efficacious. From the bottom of our hearts, we thank:

Annelies Zijderveld
Anita Woo
Audrey Bernfield
Lorna Helick
Righter Kunkel
Patricia Sullivan
Lovejoy’s Tea Room
Andrew
Eric Leong
Joan
Cathleen Peck
Zack Avshalomov
Jeannie Hutchins
The kitties!
Deborah Schumacher
Slim
David P Lachs
cami price
Susan Bernfield & Claude Millman
Nancy and Jim Ewing
Kim Word, Portland OR
Lindsay M
Adam Brault
Kate Marrone, Seattle
Inna Volynskaya
K.d. Shaughnessy
christopher lee
David Gans
Mike Reis
Shae Irving
Josh S
Rassamee Hayes
Mary Brockmeyer
Renate Skogly
Tasha Matz
Phoebe Diamond
Jim Bates
Marcia Flannery
Devereaux Smith
Ellen Rosenthal
Jonathan Zingman
Sandy Sonnenfelt
Jamie Hansen
Ayleen Ito Lee
Beth Gousman
Paul Terry
Wade Meyer
Yevgeny Ostrovskiy
Jesse Avshalomov
Abigail Beckwith
Joshua
Tyler Burton
Kia Burton
Anna Smith
Emily Fultz
Erica & Alex
Aaron Araki
Jane Cho
Jaleh Afshar
Brenda Bickett
Yvonne Crooker
Brock Winstead + Heather Wooten
Gillian Lankford
Maria Schoettler
Anna Chamberlain
Kristina A.
Michele Clark
James “Pluot Jam” Adams
Ellie & Fred
Jamie Furlong
Kimberly Peck
Nath Milburn
Stanley Layzell
Eric Big “E” Smith, Big E’s Southern “Q”
Kristin Wagner, East Bay Harmony
K. Bellone
Peggy Acott
Ben
Chandra McLaughlin, Preservation Society
Rocio Pamela Felix
Carey Gallagher
Tatiana Jimenez
Kicking Tuesday
Julia Allenby
C. F. Read
Rebecca Staffel
BB Hill Farm
jannine suplee
Betty Weiss
Richard Saunders
Holly
Wilma & Frieda’s Cafe
Deborah Morris
Ryan Sands
Anne M. Fay
Rick Chepeus
Marcia Settel
Cindy, FacialSmoothies.com
Charity Kittler
Ellen Evans
Sarah G.
Jennifer Kee
Janae
Laurie Rockenbeck
The Kiernan Family
Tim, Kate and George
Michael Halpern
Angelina Maiorca
Brandon Benelli
Robert MacKimmie, CityBees.com
Madeline Ferwerda
L. Rubin
Scott Love
David Weiss
Danielle and Eric
Kevin E
Belle
Andy Abbott
Elisa Edwards
Steven Huynh
Jose Herrera
Lea Redmond
Robert Belknap
Carla Lo Coco
Melissa Bozzuto
John & Christian, The Uncommon Pickle
Allison Dufty
Dagstani & Sons
Kristen V.
Jess Schreibstein
Marsha Carlin
R Zemlicka
Donna Suh
Melissa McDonald
Emilio Franchy
Karla Hagemier
Ter L.
Merrill and Charlie
Stephanie Nuccitelli
Stephanie Shih
Maria Carter-Giannini
Wendy Burton
Chris Willging
Michele S.
Autumn Giles
Eva Stenvide, Swedish jam company Äkta Sylt
Alexandra Holbrook
Pam Rieser
Gwen Averitt
Danica Stone
Martha Johnson
Beth
Susan Myers
Deborah Voll
Margot Weber
Robinwyn Lewis
Alexandra & Aaron Oster
Steven Jasiczek
Megan Ender
Teresa from Brooklyn
Diane Hinton
Patricia Ender & Stephanie Merrill
Tamika of Belle Jar Preserves
Kristyn H.
Jason S.
John Brevik and Heidi Brevik-Zender

We couldn’t have done it without you!

Thank you, truly.

–Rachel, Jo, Erin, Caitlyn, Kate

Holiday Jam Class Series

Holiday Jam Intensive

Would you like an in-depth look at end-of-the-year fruits, and an opportunity to make gifts for family and friends? Rachel Saunders’ four three-week class at San Francisco’s State Bird Provisions takes you through 8 6 different jams from start to finish. Don’t miss this very special opportunity to delve into jam with one of the country’s foremost jam experts, just before the holidays!

Dates and times: 11/18, 12/2 canceled due to family emergency, 12/9, and 12/16; 10am – noon. Classes are mainly demo-style, but may incorporate a small amount of hands-on work. We recommend signing up for the whole series as classes build upon each other, but you may sign up for individual classes if you prefer.

Location: State Bird Provisions 1529 Fillmore St., between Geary & O’Farrell, San Francisco (Phone: 415-795-1272)

Cost and materials: $105 per class or $385 for the series $290 for 3-class series excluding 12/2 date. Students each take home 2 jars of jam per class, plus handouts from each class session. Snacks and tea/coffee provided.

Class Topics:

Day 1: Cranberry Conserves (11/18): Just in time for the holidays, we’ll make 2 cranberry-apple jams: one plain, one fancy. Learn the difference between a jam and a conserve, the unique physical characteristics of cranberries and how they affect the cooking process, jam-making basics, and how to transform a jam into a conserve.
Day 2: Quince Jelly & Marmalade (12/2) Canceled due to family emergency In this class, Rachel takes you through the jelly-making process from start to finish, with a special focus on how to transform quince  jelly into quince marmalade. We’ll make sure to cover tips and secrets to jelly-setting success, and the unique characteristics of quince.
Day 3: Holiday Fruit Butter (12/9): Learn what fruit butter is and how it is made, which fruits are most suitable for fruit butter, and how to cook yours to perfection. Special focus will be placed on dealing with high-pectin fruits, adding spices and flavorings to fruit butters, and how cooking a fruit butter differs from cooking jam.
Day 4: Flavor Construction with December Citrus (12/16): Our final class of the year brings jam to its ultimate conclusion by adding secondary fruits and accent flavors. Learn how to integrate citrus fruits into jams and how to build a complex jam using a simple base recipe. We’ll have a full range of liqueurs and spices available, so you can express your creativity through jam!

Click to sign up!

Sonoma Strawberry Splendor!

Treat yourself to a day in the Wine Country at Ramekins Culinary School & Inn

Friday, September 28th, from 11am-1pm

Join Blue Chair owner and author Rachel Saunders as she takes you through her Introduction to Jam course in this exquisite Sonoma setting! In her two hour class, you’ll learn the rudiments of jam-making, and leave with two freshly-made jars of single- and mixed-flavor jams!

Click below to register with Ramekins, or call 707 933 0450!

Click to sign up!

 

 

Eat Real Jam!

Tomorrow marks the kick-off of the free, three-day Eat Real Festival in Jack London Square! Access a full list of events and start planning your weekend by clicking the picture below. For Jam Highlights, keep reading!

Click to read more!

  • Visit the Blue Chair Fruit team at the Eat Real marketplace on Friday from 1pm to 7pm, Saturday from 10:30am to 7pm, and Sunday from 10:30am to 5pm!
  • Saturday 11am-1pm, DIY Classroom: Join Rachel for a Q&A session about Advanced Flavor Construction! Learn to enliven your jams with spices, herbs, and liqueurs, while maintaining a delicate flavor balance.
  • Saturday 3:30-5pm, Craft Marketplace: In the mood for something rich? Rachel teams up with Dandelion Chocolate to create two indulgent chocolate-citrus tarts using Elderberry-Orange and Bergamot marmalades.
  • Sunday 1-2:30pm, Craft Marketplace: Rachel and Baia Pasta collaborate on a super-secret sauce recipe using–what else?!–jam!
  • Sunday Jam Bar: Greg Lindgren of Rye Bar will be serving up fresh Blood Orange Whiskey Sours using our very own Blood Orange-Hibiscus Marmalade. End your weekend with a bang at the Jam Bar!

Stay tuned to find out when Rachel announces the Punk Domestics Jam Contest Winner!