Give Thanks with Conserves!

rachel filling jars 9 in wide LOW 495x330 Give Thanks with Conserves!

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

Pantry at Delancey 495x495 The Art & Heart of Making Jam

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. 

Pantry at Delancey1 495x495 The Art & Heart of Making Jam

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.

State Bird Holiday Footer The Art & Heart of Making Jam

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

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