Holiday Jam Class Series

State Bird Holiday Header Holiday Jam Class Series

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!

State Bird Holiday Footer Holiday Jam Class Series

Blood Oranges in the Kitchen

We love the riot of color introduced into our kitchen by the presence of blood oranges.
The almost-black red of Moro blood oranges is a favorite, staining every surface a faint pink.

Slicing Slices Blood Oranges in the Kitchen

Slices Bowl Blood Oranges in the Kitchen

We are, of course, making Blood Orange-Hibiscus Marmalade for our retail clients to sell (and a little bit for you, too). Yum!

Meyer Lemon-Blood Orange Marmalade with Rose Geranium

Mmm, our first marmalade of the year turns out spectacularly -- and quite pretty, if we do say so ourselves!

MLBORG Jar Meyer Lemon Blood Orange Marmalade with Rose Geranium

We love its perfectly clear jelly -- a barely-bitter Meyer lemon backdrop for thinly sliced blood orange and Meyer lemon rinds. Sweet blood orange rinds add a bright bite, which lingers into a gentle perfume of rose geranium and lemon.

Can you tell we're swooning over here? Rachel's already planning her Friday morning around it, complete with croissants. This fantastic marmalade is available here.

How to Use Marmalade: Yogurt Cake with Lemon Marmalade Glaze

BLOG1 Lemon Marmalade Pound 370x495 How to Use Marmalade: Yogurt Cake with Lemon Marmalade Glaze

We frequently have farmers' market customers ask us what to do with marmalade, beyond spreading it on toast and eating it with a spoon. Here's an application we love, that's a little off the beaten path but still pretty easy: use your favorite marmalade to glaze a simple cake!

The cake recipe here is simple enough -- its light, sweet flavor is the perfect base for any Blue Chair Fruit marmalade. We glazed this cake with our Lemon Marmalade with Lavender and Cardamom, and we think the subtle lavender notes, along with the slightly tart bitter lemon taste, really make this simple cake sing. You can strain out the citrus rinds (they make a lovely snack while you wait for the glaze to set), but we love the extra surprise kick they give.

Of course, the sky's the limit here. What about playing up the sophistication by using Bergamot Marmalade -- and then serving with Earl Grey tea? Or, if you're feeling sweeter, glaze with Strawberry-Meyer Lemon Marmalade.

It may be time to sneak back in the kitchen for another slice...