Give Thanks with Conserves!

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Spice up your Thanksgiving table with seasonal homemade conserves!
In this 4-hour class with Rachel, you will learn about the wonderful world of conserves
- jams incorporating spices, liqueurs, and dried or candied fruits -
with a special emphasis on Thanksgiving fruits and flavors.
Whether you're setting your own table
or bringing very special gifts to the host,
these autumnal jams will make everyone in the room give thanks.

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The Art & Heart of Making Jam

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Photographs by Julie-Anne Cassidy

Join Rachel in Seattle this September
as she teaches four classes
on the art and heart of making jam!

Dates and times: 9/14-9/17; actual times of class vary. 

Location: The Pantry at Delancey, 1417 NW 70th Street, Seattle, Washington; 206.436.1064

Class Topics:

Fruit Butters (12pm-2pm, 9/14): In this class, Rachel Saunders will show you how to make fruit butter from start to finish, with a special emphasis on the exciting flavor and fruit possibilities of early autumn. Our focus will be on what fruit butter is and how it is made, which fruits are most suitable for fruit butter, and how to cook your fruit butter to perfection. We will examine key topics such as the special care needed when dealing with high-pectin fruits, how to add spices and flavorings into a fruit butter, and how the cooking process for fruit butter differs from that of jam.

Jam Making 101 (10am-2pm, 9/15):  SOLD OUT In this 4-hour introductory class, Rachel will take you through the jam-making process from start to finish, with a special focus on seasonal fruits. We will cook four different jams, including two multiple-fruit jams. Our focus will be on identifying the physical properties of different fruits and understanding how these properties affect both the cooking process and the end result. We will examine key topics such as the role of sugar, the importance of lemon juice and how to add it, the stages of cooking, and how to test accurately for doneness. 

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Photographs by Julie-Anne Cassidy

Savory Fruit Jams Class SOLD OUT (6pm-10pm, 9/16): In this 4-hour class, explore the savory side of fruit! Rachel will open up the world of fruit jams to pair with cheese, teaching you how to make Blue Chair Fruit’s signature fig and tomato jams, as well as two other seasonal fruit jams with savory personalities. In addition to key jam-making topics such as the role of sugar, the importance of lemon juice, and the cooking process, this class will explore how to bring out the savory elements of fruit, both by selecting appropriate fruits and by using herbs and other flavorings.

Fall Conserves Class SOLD OUT  (6pm-10pm, 9/17): In this 4-hour class, explore how to create conserves — jams incorporating candied fruits, spices, and liquor — using a single-fruit jam as a starting point. We will examine how to transform a base recipe by incorporating outside flavorings and how to combine a base fruit with a secondary fruit, all the while carefully maintaining a perfect balance of flavor and texture.

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For more photographs taken by Julie-Anne Cassidy at least year's Pantry classes,
visit our Tumblr.

Make Jam in the Wine Country!

 Make Jam in the Wine Country!

Click through to sign up on the Ramekins webpage!

Learn to Make Jam – Online!

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Would you like to learn to capture the bright flavors of seasonal fruit through cooking preserves  -- from your own home? Our very own Rachel Saunders, the mastermind behind BCF's signature flavors, shows you her innovative techniques for making intensely flavorful jam and marmalade in a new collaboration with Craftsy!

In this introductory online course, you will follow Rachel's step-by-step methods for creating succulent blackberry jam, savory strawberry spread and zesty, sweet lemon marmalade. Learn the perfect, research-tested balance of fruit, sugar and other ingredients to maximize flavor and shelf life. With minimal preparation, you can preserve and enjoy your fruit for months or years.

Get your jam on with Jam & Marmalade the Blue Chair Way, the quintessential course for producing exquisitely flavored and textured preserves.

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What You'll Learn

  • Artisanal, homemade preserving techniques using simple ingredients
  • Rachel's precision four-stage cooking process
  • How to choose the best fruit for your jam or marmalade
  • Recommendations on the best equipment
  • An easy canning method using your oven
  • The basic elements and definitions of different preserves

What You'll Make

  • Blackberry Jam: Full of juicy, plump berries and made in less than an hour
  • Strawberry Jam: A bright, flavorful spread that can be enjoyed for months
  • Lemon Marmalade: Perfectly candied pieces of lemon in beautiful, tart jelly

Part of the fun of this online course is its accessibility: You can watch it on your schedule, re-watch segments to get details, or even revisit the video three months from now as a refresher!

Learn more and sign up!

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Busting Out Jars of Jam!

Kickstarter Postcard Busting Out Jars of Jam!

Montana or Bust!

Rachel's teaching two jam classes in Montana!

Jam Class Poster Full Montana or Bust!

Marmalade 101 Class Pictures

Our first marmalade class of the year went swimmingly. Thank you so much to all our enthusiastic students! We had a great time, and we hope you did too.

Marmalade 101 Square Marmalade 101 Class Pictures

For a peek inside a BCF Marmalade class, you can see our full class album on Facebook! If you would like to learn how to make marmalade with us, we still have classes available on February 13, March 6, and March 13.