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.

Sing Summer with Jam!

 Hurry and catch Rachel before she leaves for the summer
with our Jam 101 Class in Oakland!

Sunday, June 16th
5-9pm

jars 329x495 Sing Summer with Jam!

Jars waiting to be filled!

In this 4-hour introductory class, Rachel takes you through the jam-making process from start to finish, with a special focus on seasonal fruits. We will cook four different jams, including at least one multiple-fruit jam. 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 states of cooking, and how to test accurately for doneness. This class starts with an hour-long jam tasting and discussion, then proceeds to the cooking process.

Tea, dessert, and a light dinner will be provided, and you will receive four small jars of jam to take home!

SALE: $2 Off Every Jar!

Celebrate mid-April with a shop-wide SALE!
Enter Discount Code APRIL at checkout to receive $2 off every single jar of jam or marmalade

Today thru Monday, April 15th!

Click through image to see our fabulous flavors

AprilCollage 495x495 SALE: $2 Off Every Jar!

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

3 New Summer Flavors!

California fruit is having an exceptional summer -- we're positively swooning in the kitchen! From berries to stone fruit, each and every flavor coming out of our kitchen is stellar. And boy, are we excited to share these new flavors with you!

New Flavors July1 3 New Summer Flavors!

From left to right, we've got:

With flavors this tasty, we can't help but sneak a spoonful or two straight out of the jar!

Mmm, summer...

San Francisco Jam Class Series

State Bird Header San Francisco Jam Class Series

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.

Class Topics:

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!

Button Beige1 San Francisco Jam Class Series

Summer Jams $10 a Jar!

Flavors Summer Jams $10 a Jar!

All jars are $10 each, through July 12 only!
Click here to snag your favorite summer jams.

Learn to Make Jam – Online!

titleCard 495x280 Learn to Make Jam   Online!

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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Click below to let them know about it:
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Don’t Forget About Dad!

Father's Day is sneaking up: Sunday, June 17!

Lucky for you, we've wrangled together our favorite jams for your dear ol' dad.

Fathers Day Promo Dont Forget About Dad!

Rhubarb Jam, Orange-Anise Marmalade, and Provencale Tomato-White Nectarine Jam. Yum!

Click here to order a Father's Day gift set!

Sweet Wedding Favors!

Are you and your love tying the knot, and looking for a sweet way to thank your guests? We are pleased to announce we are now offering wedding favor jars!

Carlie Statsky 1 495x330 Sweet Wedding Favors!

Our petite 2.5-ounce jars are available as a custom order for your event. These jars are ideal for out-of-town guests, as they can be transported in a carry-on bag!

Upcoming flavor options for this size include: Strawberry Marmalade, Peacotum Jam, Regina Peach Jam with Sage, and many more! Flavor options are contingent on fruit availability leading up to the date of your event. The more notice we have, the better able we are to make your perfect jam for your special day!

Mini jars 21 Sweet Wedding Favors!

If you would like more information about these jars, please email:
caitlyn [at] bluechairfruit [dot] com.

We look forward to collaborating with you!

Many thanks to Carlie Statsky (www.carliestatsky.com) for letting us use her beautiful images from the first wedding to offer our jam as favors!