Sing Summer with Jam!

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

Sunday, June 16th

Jars waiting to be filled!

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!

Throw An Apple At Us…

In Ancient Greece, hurling an apple at someone was a symbolic declaration of your love. If your would-be paramour caught the apple, it was a sure sign of requited romance.

Well, we’ve been catching heirloom apples by the barrel, and we want to pitch the pomaceous love at you! Sign up for Rachel’s apple butter and jelly class in the State Bird Provisions series to catch a parcel of pippins.

Summer Jam Intensive

Class Topic: The Versatile Apple: We will explore the many uses of the apple, and answer questions like: Why are apples so important to jam making? What is jelly and how is it made? What is fruit butter and how is it made? Learn how to add spices and liquor to preserves just in time for cozy autumn.

Date & Time: Sunday, 8/26; 10am – noon. Classes are primarily demo-style, but may incorporate a minimal amount of hands-on work.

Location: State Bird Provisions, 1529 Fillmore Street between Geary & O’Farrell (415-795-1272)

Cost and materials: $105 per class. Each student takes home 2 jars of jam, plus handouts. Snacks and tea/coffee provided.

Don’t miss this unique opportunity to delve into fruit butters, jellies, and jams with one of the country’s foremost jam experts!

Click to sign up!

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!

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…

Summer Jams $10 a Jar!

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

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!

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!

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 ( for letting us use her beautiful images from the first wedding to offer our jam as favors!

The BCF Kitchen: Peach Season

Our first peach jam of the year has arrived: Bourbon’d Peach-Apple Jam.

Peaches have made their first appearance at our kitchens, heralding the return of summer. To say we are happy is an understatement; as we welcome these fruits back to our office and kitchen, they infuse the air with their sweet fragrance, a gentle reminder that summer has arrived.

While living with the smell of peaches is easy, working with them can prove difficult. The peaches must be blanched and skinned, a process that takes an entire cooking shift most days. And the work doesn’t stop there; if the peaches are clingstone, removing their pit is no easy task, and the flesh of each skinned peach must be carefully cut from its stone.

Our first spoonful of peach jam makes the long hours of work fade from memory. Each variety of peach offers its own flavor profile, but they are all a beacon of sunny days to come: gently sweet and  bright, and full of nostalgic memories from last year’s June. Rows and rows of peaches in our kitchen, each resembling a tiny sun, will be made into jam that can be savored long after the balmy summer months have passed.

The first peach jam of the year is no different. Our Bourbon’d Peach-Apple Jam flirts with the best of summer flavors: the subtle sweetness of peaches and apples receive a generous splash of bourbon to highlight their warmth. This rosy jam has been delighting us each morning, filling us with warmth whether or not the Northern California sun decides to show its face. We think you’ll fall in love with this jam as much as we have!

Aaaand we’re back!

Happy New Year!! We’ve returned from our holiday festivities relaxed, restored… and ready to dive head (and mouth) first into marmalade season! Rumor has it that our first round of citrus is coming our way this week — oranges and kumquats, yum.

As we all bravely move forward through the coldest months of the year, Blue Chair Fruit would like to offer something that helps lighten the dreariest days: two newly released jam and marmalade flavors made at the height of summer!

Our Early Summer Peach Marmalade is a perennial favorite — clingstone peaches, thinly sliced lemon, and just a touch of almond extract combine to produce a heavenly marmalade. We think the light, sweet flavor of this marmalade, along with its delicate texture, will convert anyone who is late to the marmalade loving club. We like to spread this on our toast in the morning, close our eyes, and pretend it’s the beginning of summer.

For the jam contingent, we present our July Red Nectarine Jam with Candied Ginger. The flavor of this jam is unparalleled: sweet and bright, and full of what Rachel pronounced “the best nectarines she’d ever tasted.” We’ve added tiny pieces of candied ginger to this jam — scattered bites offer the warm bite of ginger to truly emulate the warmth of summer sun. With its smooth, luscious texture, this jam is perfect for just about anything: yogurt, pastries, scones…

Stay tuned as we crank out our favorite winter marmalades: lemon, orange, grapefruit, kumquat, bergamot…

Eat Real Wrap-Up

Phew! It feels like, two days later, we’re just recovering from the Eat Real Festival — but what a great time!

We had so much fun on Saturday and Sunday talking jam with people and sharing our Craft Collaborations.
Saturday brought us a bread, cheese, and jam trio — three different breads, each with a different cheese and jam. The gorgeous bread (pictured below) was from our new friend Mike, and the cheese was from Bohemian Creamery. Cheese flavors were: Capriago, Boho Bel, and Bodacious; jam flavors were Black Mission Fig Jam, Spiced Bourbon-Tomato Conserve, and Strawberry-Pink Peppercorn Jam.
On Sunday, we had the same cheeses, this time baked into delicious savory cookies by our friend Robyn. It was fun to experience  the same flavors in new ways! Each cookie was a little different: a whole wheat cookie, a graham cookie, and an oat cookie. Yet another way to enjoy cheese and jam together!

Thanks again to everyone who came by to say hello over the weekend. We can’t wait until next year’s Eat Real Festival!

Marmalade in the Summer

Blue Chair’s Jamie has taken her obsession with English Marmalade even further…
Oh, Hello Summer/Coffee-Can Vanilla Ice Cream with a Marmalade Swirl

There was one thing that got me through my first Bay Area winter: Blue Chair’s English Marmalade. Each morning the intensity of this preserve’s Seville oranges, bourbon, and brown sugar, along with a cup of tea, shook the cold right out of my bones. Today, summer showed up and I’m too hot for toast and tea! Consequently I am pioneering a new way to get my daily marmalade fix (yes, I am addicted): ice cream.

My inspiration comes from ReadyMade Magazine: last summer they wrote an article on making vanilla ice cream in a coffee can. The process and recipe are so simple that they lend themselves to creative adaptation. To satisfy my craving, I am leaving out the lemongrass and adding 2-3 tablespoons of Seville Orange Marmalade with Vanilla & Muscovado*. In twenty minutes I can turn five ingredients into Vanilla ice cream with a marmalade swirl. I imagine myself doting on the contrast between the bitter orange rinds and sweet vanilla cream daily.

When summer ends I will continue the ritual of marmalade — on toast — starting my day. As I suspect the glory of this ice cream won’t tire by winter, it looks like marmalade will be ending my day as well.

*For those who insist that marmalade “just isn’t my thing,” any of our jams or lighter marmalades will dazzle in this recipe: Bing cherries! Olallieberries! Meyer lemons!

Market Flavors for July 24/25

We’re always excited when we get to bring our favorite summer jams to the markets. What can we say? We really love dark berries and stone fruit.

So get those taste buds warmed up! In the interest of helping you think about which yummy flavors you want to taste at this weekend’s markets, here’s a list of the flavors we’ll be featuring this week.

San Francisco markets (Noe Valley 7/24, Palo Alto 7/25, Haight 7/28):
Golden Apricot Jam, English Marmalade, Nightfall Blackberry Jam, Lemon-Pink Grapefruit Marmalade, Strawberry-Rose Jam, Orange Pucker Citron Marmalade, Blood Orange-Quince Preserves, Strawberry-Meyer Lemon Marmalade

Oakland Markets (Grand Lake 7/24, Temescal 7/25):
Red Raspberry-Strawberry Jam, Silver Three-Fruit Marmalade, Blood Orange-Quince Preserves with Rose, English Marmalade, Golden Apricot Jam, Lemon-Pink Grapefruit Marmalade, Nightfall Blackberry Jam

As always, we’re happy to take requests for jams and marmalades you just have to have. Just ask at the market, and we’ll bring your favorite flavor the next week.

Can’t wait to see your smiling faces!