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!
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!
Would you like an opportunity to learn about different fruits, flavors, and techniques for jam making? Rachel’s four-week class at State Bird Provisions takes you through 8 different jams from start to finish. Don’t miss this special opportunity to delve into jam with one of the country’s foremost jam experts!
Dates and times: 8/5, 8/12, 8/26, and 9/2; 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 (Phone: 415-795-1272)
Cost and materials: $105 per class or $385 for the series. Students each take home 2 jars of jam per class, plus handouts from each class session. Snacks and tea/coffee provided.
Day 1: Intro to Jam Making (8/5): SOLD OUT What jam is and how is it made, the cooking process, testing for doneness, the jarring process, how to vary the sugar and lemon juice quantities, and how the preparation of the raw fruit affects both the cooking process and the end result.
Day 2: Tomato Jam (8/12): SOLD OUT Rachel will show you how to make one of Blue Chair Fruit’s most popular flavors: tomato jam. We will also learn how to successfully incorporate a secondary fruit into a pre-existing recipe and how to add herbs to a finished jam.
Day 3: The Versatile Apple (8/26): We will explore the different uses of apples. Topics include why apples are such an important fruit in jam making, what jelly is and how to make it, what fruit butter is and how to make it, and how to add spices and liquor to preserves.
Day 4: Flavor Construction (9/2): We will construct two original jam flavors as a class, focusing on incorporating additional fruits and flavors. We will learn how to build complexity while maintaining balance of flavor and texture, with a full range of spices, herbs, and liqueurs to choose from!
California is made for fruit lovers — a long growing season, moderate temperatures through winter, and a brigade of farmers and gardeners committed to nurturing heirloom fruit varieties.
Here at Blue Chair Fruit, our greatest joy is celebrating California produce by taking fruit at the peak of its season and preserving it to enjoy throughout the year. And we want to share our favorite California flavors with you!
Our California Preserves 3-Pack contains one jar each of:
- Olallieberry Jam, made from our favorite regional blackberries
- Meyer Lemon-Blood Orange Marmalade, highlighting the unique flavor of Meyer lemons
- Yvette’s Plum Jam, our love song to our friend Yvette’s perfect backyard plums
We hope you love these special California fruits as much as we do!
We have been having a great time at our farmers’ markets these past few weeks, and are busy bringing on some fabulous new staff at our markets (new About Us profiles coming soon)! We are also loving Fall here at the Blue Chair Fruit kitchen, where we are in the process of making our Quince-Rose Geranium Marmalade and a pear and quince marmalade! Also in the works: a pear and dried fig conserve with rosemary and black pepper! We also just posted our phenomenally yummy Concord Grape & Vanilla Jam and our Plummy Meyer Lemon Marmalade – our very last early Fall preserves!
We will also be doing several jam and marmalade tastings around San Francisco and the East Bay over the next several days, in addition to our normal farmers’ market schedule. We will be offering our special Thanksgiving and yuletide flavors, in addition to limited-quantity flavors. For details, please see our Where to Find Us page. We hope to see you soon!
We had a fantastic weekend up in Mendocino, and made sure to stop at The Apple Farm in Philo on the way! While there, we sampled a number of excellent varieties, and came home with some gorgeous Flemish Beauty pears, tiny red crabapples, and two types of quince. We also sampled several excellent apples, including Northern Spy, Sierra Beauty, Philo Gold, and Fuji. We love them all, and it’s so fun to taste them side by side, because they are so different from each other! We can’t wait to get going on some new flavors…