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

Three New Marmalades!

Marmalade Image Map Three New Marmalades!
Lime Marmalade Quince-Orange Marmalade Cocktail Grapefruit Marmalade

Click to check out our new marmalades!

Two Marmalades to Make Your Heart Melt

Looking for a delicious food treat for Valentine's Day that's not the usual chocolate and wine?

VDay Square Two Marmalades to Make Your Heart Melt

We think our Love 2-Pack is just the ticket! Two sweet marmalades, available exclusively for Valentine's Day, make up this set: Apple of My Eye Marmalade and Quince-Cranberry Marmalade with Rose Geranium. Our Apple of My Eye Marmalade is a full of thinly sliced Meyer lemon rinds suspended in a delicate apple jelly -- perfect for French toast, scones, or toast. Quince-Cranberry Marmalade with Rose Geranium is the perfect balance of sweet and sassy, with rose geranium added for a touch of romance. This marmalade in particular is stellar with cheese1

These two marmalades are a delightful addition to any homemade breakfast (how sweet would that be?), or simply an unexpected treat for your favorite jam or marmalade lover. The Valentine's Day Love 2-Pack will only be available through Valentine's Day, and we do expect it will go very quickly!

Marmalade Watch 11/18 + Thanksgiving News

IMG 0198 495x330 Marmalade Watch 11/18 + Thanksgiving News

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!

Fruit Watch 11/2: Pears, Quinces and Crabapples

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...