Find us Thursday, December 6th, at 600 Ortiz Avenue, Sand City, from 4 to 9pm.
For more information, check out The Independent Marketplace.
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!
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!
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:
Lovejoy's Tea Room
David P Lachs
Susan Bernfield & Claude Millman
Nancy and Jim Ewing
Kim Word, Portland OR
Kate Marrone, Seattle
Ayleen Ito Lee
Erica & Alex
Brock Winstead + Heather Wooten
James "Pluot Jam" Adams
Ellie & Fred
Eric Big "E" Smith, Big E's Southern "Q"
Kristin Wagner, East Bay Harmony
Chandra McLaughlin, Preservation Society
Rocio Pamela Felix
C. F. Read
BB Hill Farm
Wilma & Frieda's Cafe
Anne M. Fay
The Kiernan Family
Tim, Kate and George
Robert MacKimmie, CityBees.com
Danielle and Eric
Carla Lo Coco
John & Christian, The Uncommon Pickle
Dagstani & Sons
Merrill and Charlie
Eva Stenvide, Swedish jam company Äkta Sylt
Alexandra & Aaron Oster
Teresa from Brooklyn
Patricia Ender & Stephanie Merrill
Tamika of Belle Jar Preserves
John Brevik and Heidi Brevik-Zender
We couldn't have done it without you!
Thank you, truly.
--Rachel, Jo, Erin, Caitlyn, Kate
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.
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!
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!
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!
- 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!
With September upon us, we're craving those first big bites of summer's clingstone peaches. What better way to celebrate the memory of those early summer days than with a jar of Early Summer Peach Marmalade? Stuffed with Super Rich yellow peaches, the ratio of this marmalade is less jelly to more fruit--producing our jammiest marmalade of the season! The way this early summer stone fruit harmonizes with a hint of almond extract will make you sing your way through September...
In Ancient Greece, hurling an apple at someone was a symbolic declaration of your love. If your would-be paramour caught the apple, it was a sure sign of requited romance.
Well, we've been catching heirloom apples by the barrel, and we want to pitch the pomaceous love at you! Sign up for Rachel's apple butter and jelly class in the State Bird Provisions series to catch a parcel of pippins.
Class Topic: The Versatile Apple: We will explore the many uses of the apple, and answer questions like: Why are apples so important to jam making? What is jelly and how is it made? What is fruit butter and how is it made? Learn how to add spices and liquor to preserves just in time for cozy autumn.
Date & Time: Sunday, 8/26; 10am - noon. Classes are primarily demo-style, but may incorporate a minimal amount of hands-on work.
Location: State Bird Provisions, 1529 Fillmore Street between Geary & O’Farrell (415-795-1272)
Cost and materials: $105 per class. Each student takes home 2 jars of jam, plus handouts. Snacks and tea/coffee provided.
Don’t miss this unique opportunity to delve into fruit butters, jellies, and jams with one of the country’s foremost jam experts!