Won’t you be our Valentine?

Treat that someone special to something sweet this St. Valentine’s Day with our adorable Valentine’s Gift Duo! Two jars of rosy-red jam fit snugly into a brown box tied up with candy-stripe string for the sweetest way to say Be mine.

Valentine's Day Gift Duo

We’ve chosen two of our prettiest flavors to capture your Valentine’s heart:

  • Strawberry-Blackberry Jam with Rose Geranium shows the ruby colors of love
  • Tomato-Apple Marmalade sighs You’re the apple of my eye

Valentine's Day flavors

Don’t forget to whisper us your sweet nothings so we can handwrite your Valentine message on the crisp white tag, and send it sealed with a kiss!

A Blue Chair Fruit Valentine!

Valentine’s Day is just around the corner — and we’ve gathered our tastiest preserves and favorite lovey-dovey fruit puns into a thoughtful and whimsical Valentine’s Day Trio!

Also included to sweeten the deal is a Valentine’s Day book-card, “The Fruits of Our Love,” hand designed by Blue Chair Fruit’s Kate! This little card elucidates your love for your Valentine, employing romantic fruit witticisms highlighting each included flavor, of course! Each Valentine’s Day Trio arrives with this card in its own red envelope, tied on with a blue bow; we’ve even stamped a petite red heart onto our signature blue chair wrapping paper.

Happy Valentine’s Day from the Blue Chair Fruit team!

Two Valentine’s Day Recipes

Blue Chair Fruit’s Jo has come up with two mouth-watering recipes to charm your sweetie this Valentine’s Day — Chocolate Cupcakes with Buttercream Frosting, and Fluffy Buckwheat Pancakes with Mascarpone. Best of all, these recipes incorporate our extra-special Valentine’s Day marmalades!

Chocolate Cupcakes with Quince-Cranberry Marmalade with Rose Geranium:

4 oz bittersweet chocolate
1/4 c milk
1/3 c brown sugar
1 yolk
2 oz. butter (room temperature)
1/3 c sugar
2 yolks
1 c AP flour
1/2 t baking soda
1/4 t sea salt
1 egg white

Melt the chocolate over a double boiler or in the microwave 30 seconds at a time, stirring in between until melted.  Mix in milk and brown sugar. Add the first yolk. Set aside.

In a electric mixing bowl using a whisk attachment, whip the butter on medium-high with the sugar until white and fluffy. Add the yolks until incorporated.  Put in a separate bowl and wash the electric mixing bowl well with hot water.

Combine dry ingredients in a separate bowl.  Set aside.

In the clean electric bowl, whip the egg white until barely stiff.  Fold 1/2 of the whipped whites into the chocolate mixture.  Mix mixture into the whipped butter mixture.  Fold the rest of the whites just to under incorporated.  Add the dry ingredients just until incorporated.

Fill cupcake just under 3/4 full.  Bake in a 350 degree oven until a skewer comes out clean about 12-16 minutes.  When cool, poke a finger or small spoon hole in the middle of the cupcake.  Fill with quince-cranberry marmalade with rose geranium.

Chocolate buttercream frosting:

4 oz sugar
2 oz water
2 egg whites
5 oz butter
5 oz bittersweet chocolate
1/8 t sea salt

Dissolve the sugar with water and heat on high until 238 degrees.  When temperature hits 200, start whipping egg whites with the whisk attachment on medium.  Adjust accordingly but you’re aiming to add all the 238 degree sugar to just stiff whipped egg whites at medium-high speed, carefully.  Turn back to medium speed and whip until cool to touch.

In a separate bowl, melt chocolate in the same fashion as above and set aside.

Add butter about 2 T chucks at a time to the meringue mixture until incorporated. Add melted chocolate to the mixture.  Add sea salt to taste.  Spoon or pipe buttercream onto cooled cupcakes.  Decorate as desired.

Buckwheat Pancakes with Mascarpone Cheese and Apple of My Eye Marmalade

If your heart has not already melted for my chocolate cupcakes, have your sweetie stay in bed and enjoy my fluffy buckwheat pancakes with mascarpone cheese and a sweet marmalade!

1 1/2 c buckwheat flour
1/2 c whole wheat pastry flour
1/2 t baking soda
1 t baking powder
1 t sea salt
1 T sugar
1 t Meyer lemon zest (optional)
1/4 c butter melted
2 eggs
2 c buttermilk
1/4 c milk
couple of drops of vanilla extract (optional)

Preheat a griddle at 360 degrees.  If you don’t have one, a nonstick pan warmed to about medium to medium high heat will do nicely. In one large bowl, combine all dry ingredients and mix well with a whisk (or put in a closed container for your kids to shake up).  In another bowl, whisk melted butter and eggs together.  Add the buttermilk and milk.  Pour the wet ingredients into the dry and whisk until just under incorporated.  This takes less than 15 seconds.  Don’t worry, lumps will cook out.  Lightly butter your pan.  Pour about 1/4 cup of batter on the griddle, leaving a good 4 inches between pancakes.  3 minutes on the first side and 2 on the flip side will do the job.  Repeat.

I like whipping 1 cup mascarpone with 1/2 T of sugar and just a couple drops of vanilla.  Pipe it, smear it or spread it, but what makes this extra special is serving with our Apple of my Eye Marmalade!

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?

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!