Our Cookbooks

Blue Chair Cooks with Jam & Marmalade

Blue Chair Cooks with Jam & Marmalade is both the definitive modern guide to using fruit preserves in cooking, and an intimate and exciting exploration of flavors and ingredients. Far from merely a narrow look at obvious ways to use jam, Blue Chair Cooks is a lively and wide-ranging general cookbook for every day. Organized by time of day, Rachel’s recipes are nuanced and unusual, and cover the broadest possible array of techniques and ideas. Rachel both includes and transcends such jam-filled classics as Victoria Sandwich and linzertorte to reveal an entire world of tempting savory and sweet possibilities. Blue Chair Cooks offers a wealth of ideas, techniques, and information not only on breakfast and tea time, but also on cocktails, ice creams, and numerous savory lunch and dinner options, including sausages, soups, salads, hors d’oeuvres, and paella. With over 150 original recipes ranging from Fruited Irish Brown Bread to Brussels Sprouts with Kumquats & Smoked Salt to Poppy Seed-Cacao Nib Torte, this much-anticipated companion to the classic Blue Chair Jam Cookbook is sure to occupy a special place in your kitchen.

Featured in “Best Cookbook” lists from Diablo Magazine, Edible East Bay, Punk Domestics, and Refinery29!

“Rachel Saunders has created a beautiful book…She blends unexpected flavors together—both the sweet and the savory—in a stunning collection of recipes that transcends the traditional.”
-Risa Nye, Eat Drink Films

“Her inventive weaving of tomato jam, kumquat marmalade, or plain old apple butter into dishes just astonishes. She puts it in sausages and in pasta. And, it all works, really well.”
-Marthine Satris, Refinery29

“The pages of Blue Chair Cooks are beautiful, inspiring and full of fresh ways to enjoy fruit every month of the year.”
-Liz Miller, Feast Magazine

The Blue Chair Jam Cookbook

The Blue Chair Jam Cookbook, by our owner Rachel Saunders, is the definitive jam and marmalade cookbook of the 21st century. Using Blue Chair Fruit’s modern sustainable approach to creating fresh and vividly flavored preserves, Rachel offers more than 100 original jam, jelly, and marmalade recipes, from Italian Lemon Marmalade to Early Girl Tomato Jam. She presents recipes by season, month, and type of fruit. The Blue Chair Jam Cookbook is a must-have resource for home and professional cooks everywhere!

For a little taste of what more you can expect from The Blue Chair Jam Cookbook, check out the following video!

James Beard Foundation Awards 2011 Nominee for Best Photography
NCIBA Nominee for Best Food Writing
One of Washington Post‘s best cookbooks of 2010
Huffington Post Food Editor’s Pick for a best cookbook of 2010

“Rachel Saunders has written a stunning book, and probably the only guide to jam making I will ever need. Not only is The Blue Chair Jam Cookbook beautiful to look at, it’s also utterly exhaustive, a smart, engaging, modern approach to an old-fashioned art, with recipes from simple to surprising. Making jam isn’t hard, but making great jam takes skill and an inspired touch, and Rachel offers us both.”
-Molly Wizenberg, author of A Homemade Life: Stories and Recipes from My Kitchen Table and founder of Orangette

“Rachel is seriously passionate about jam. Her enthusiasm is evident on every plate and will inspire beginners as well as already devoted jam makers. Her precise recipes and comprehensive information on fruit flavors and varieties will tell you everything you need or want to know about the world of jams and marmalades.”
-Emily Luchetti, executive pastry chef at Farallon and Waterbar restaurants and author of Stars Desserts and A Passion for Ice Cream

“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 Pure Dessert and Bittersweet: Recipes and Tales from a Life in Chocolate

“A lush, stunning, and comprehensive book about jam-making, from the queen of jam-makers (and founder of the Blue Chair Fruit Company), this book is perfect for beginners and experts alike. Seriously, one look at these photographs will be enough to make you want to jump face first into a pot of boiling fruit. And that says a lot.”
– Rachel Meier, “6 best food books coming this fall,” The Christian Science Monitor

“What Saunders does between the binding of this beautifully photographed book is marry nostalgia, the art of preserving, and modern sustainability. […] All together, The Blue Chair Jam Cookbook is a recipe: one part technique, one part unique flavor combinations, and two parts heart.”
-Andrea Mitchell, Foodista