2024 the best strawberry jam recipe ever review

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(as of Nov 20, 2024 08:13:10 UTC - Details)

Rachel Saunders's The Blue Chair Jam Cookbook, now available in paperback, is the definitive jam and marmalade cookbook of the 21st century approaching the nostalgic preserving kitchen with a modern, sustainable eye.

If you love to cook, are crazy for fruit, or have even a passing interest in jam or marmalade, this James Beard Award-nominated cookbookis the book for you. Rachel’s legendary Bay Area jam company, Blue Chair Fruit, earned instant fame for its intensely flavored preserves when it launched in 2008. Rachel’s passion for fruit shines through every part of this lavishly photographed 384-page book, which is the culmination of nearly ten years of research. Nearly 120 original recipes organized around the seasons including offerings ranging from plain Lemon Marmalade and Plum Jam to Strawberry–Blood Orange Marmalade with Rosemary and Black Fig and Candied Citrus Jam, she vividly captures the joyful essence of fruit and of the preserving process.
 
The Blue Chair Jam Cookbook is not only an exciting and vibrant exploration of fruit and of the seasons, but also one of the few books to clearly explain and illustrate preserving techniques. Each recipe includes clear and detailed directions to help ensure success, and Rachel explores a wide range of technical questions as they relate to individual fruits and types of preserves. Whether you make jam or marmalade once a year or every week, and whether you are a home or professional cook, The Blue Chair Jam Cookbook is sure to claim a special place in your cookbook library.

Publisher ‏ : ‎ Andrews McMeel Publishing; Reprint edition (June 13, 2017)
Language ‏ : ‎ English
Paperback ‏ : ‎ 384 pages
ISBN-10 ‏ : ‎ 1449487637
ISBN-13 ‏ : ‎ 978-1449487638
Item Weight ‏ : ‎ 3.15 pounds
Dimensions ‏ : ‎ 7.5 x 1.4 x 10.5 inches
Reviewer: Amazon Customer
Rating: 5.0 out of 5 stars
Title: best.jam.book.ever.
Review: Quick review: Inspiring, beautiful, mouthwatering, liberating.Full review: Unlike some reviewers I don't find this book frustrating in the least. As a long time jam/preserve maker who's been chained to very "normal" recipes for years, this book is a breath of fresh air. Yes some of the ingredients can be difficult or even impossible to find if you don't live in California but where the real beauty lies in this book is the creativity and exuberance that is apparent in these recipes. I've made a few recipes already and though I'm fortunate to have access to a wide array of unusual cultivars what I had on hand or what looked best that day in the market was not necessarily what a recipe called for. Actually, I haven't yet perfectly followed a recipe, but I have been astounded by the results, so there. YES, people, you too can "wing it". Don't have the exact thing the recipe calls for? Use your taste buds and a little simple math (for fruit/sugar proportions) and tah dah(!) delicious, creative jam. The pictures/descriptions of the jam making process are enough to sell me on this book, but add to that, gorgeous photos and great methods and I can't believe this book was only ~$20. I LOVE that I can break up the process over a number of days. Faced with say 20lbs of strawberries or the entire harvest of a neighbor's plum tree it is entirely possible that I don't have the time to prep and cook/process the jam in one day. With this, I can prep over one or two days and cook/process another....genius!Specifics, you ask? First I made the "English Three-Fruit Marmalade" but couldn't get Seville oranges for love or money. I scored some nice blood oranges and I had a bunch of limes on hand, so I made grapefruit/blood orange/lime marmalade. It rocked my world. Next I made the "Santa Rosa Plum and Strawberry Jam with Rosemary" except I didn't have any plums but I did have about a zillion strawberries so I just made strawberry jam with rosemary...again = winning! Anyway, as you can see this is how it went. I use what is in season/available/affordable and it has been perfection. That said, if I ever spot Etrog citrons and I don't have to mortgage my life to get them, I will be bringing them home and making "Citron Shred".DID I MENTION THE GORGEOUS PHOTOS?! I may wear a threadbare hoody and holey jeans but these pictures are so lush they make me happy just to look at them.As far as the whole controversy over oven canning, until this book I always did water bath canning. Do what YOU feel is safe and are comfortable with. The author says "process according to manufacturer's instructions or as directed on pg 42". Given an accurate oven thermometer and all very acidic recipes the oven processing doesn't worry me one bit (anyway I never can anything low acid...ever).Bottom line, if you are annoyed by creative recipes and unusual ingredients don't buy this book. The internet (and that's free) and many other books are loaded with recipes for more readily available produce (note: there are many, many "normal" recipes in here too. In fact there are two for just plain old strawberry jam, one for kids and one for adults with a splash of alcohol, or a raspberry jam with just raspberries and sugar, and the list of "normal" goes on and on). But if you want to have detailed instructions on jamming processes, have ever been curious about what to do with say, rose geraniums, or want to know what the difference is between pluots, plumcots, and apriums, or you just want to be inspired, than this book is for you.

Reviewer: Rocket
Rating: 5.0 out of 5 stars
Title: What should I make first?
Review: This arrived today and I have spent a couple hours with it. Maybe I am being too optimistic, but if you can follow directions, there are some really lovely recipes in here. My only quibble is that the publisher used a light gray, light green and sometimes light orange font. It makes it difficult to read and I have sent books back on this issue alone - it's not cute and when you are in the heat of the battle over a hot stove, the last thing you need is to squint at the recipe. I'm keeping it on the strength of the recipes and the instructional content.

Reviewer: Placeholder
Rating: 5.0 out of 5 stars
Title: Love the organization
Review: I love that the recipes are arranged by season when fruits are available. I bought it because we live where lots of interesting produce is available and we grow some of the other stuff like rose geranium and lemon verbena that are mentioned in a couple recipes. I've had a wonderful time making some of these!

Reviewer: Liza
Rating: 4.0 out of 5 stars
Title: Great resource for beginners
Review: I love this jam cookbook! I never made jam before this (June 2014) and thought it would be difficult just like everyone else thinks it is. I've canned over 700 jars in 6 months! This book makes it easy. I read the book probably twice before I started my jam making. The first section she talks about proper equipment, ripe fruit and how to tell your jam has properly set. I used the biggest and widest pot I own. Having a large pot is helpful in having more surface area to release more water from the fruit as steam. The pictures really help with knowing when your fruit has set and using the freezer test made it even easier to know when the fruit has set. She then goes into her different recipes and does so by season starting with winter. There some recipes that I wouldn't try just because they sound too odd but I imagine they are delicious.There are times I have to re-read the recipe to understand what she is trying to say but all in all I think it is a well written book. I've taken her recipes and slightly changed them, like with her peach jam I've added fresh ginger, vanilla pods and cinnamon and nutmeg to it to add flavor to the peaches. I've never had a problem by using her method of sealing jars. I actually like it better cause you can do more jars at once. You heat you jars for 30 minutes at 250 then after you fill your jars and put the lids and bands on it goes back in for another 15 minutes at 250. Every jar I've done like this has sealed!I love how she goes by weight instead of cups and doesn't use too much sugar and no pectin except for maybe 3 recipes. If you are looking to make jam but have no idea where to start I highly recommend this book. Her jam makes wonderful gifts. you get to taste the fruit and there is just enough aid to give it some tartness.

Reviewer: Linda L.
Rating: 5.0 out of 5 stars
Title:
Review: Rachel has been doing this for many years and she "knows" her stuff. Her recipes are simple and precise and she gives a lot of information on what to look for as you are cooking being a novice jam maker. Also giving ways to do testing and doneness. The book in itself has great pictures and I was very surprised at its size, quite the heavy excellent bound book. Great for the beginner and definitely surely new recipes for the more experienced. At the back you will find sources from where to buy jars, sugar, copper jam pans etc. Combine this book with a course she gives online you can't go wrong! I had subscribed for her online course and 2 weeks later found myself ordering this book, buying a copper jam pan and making my jam....WOW!!

Reviewer: MPotoczek
Rating: 5.0 out of 5 stars
Title:
Review: First of all the book is printed on beautiful paper, full of wonderful photos. I tried at least 15 recipies and they are all huge hits in our family and friends. All instructions are very detailed and clear. Thanks for such a wonderful book Rachel!

Reviewer: Maxter
Rating: 5.0 out of 5 stars
Title:
Review: Unique combinations. Love it.

Reviewer: Sandy Fothergill-Robinson
Rating: 5.0 out of 5 stars
Title:
Review: this book gave me more interesting techniques for making jam....I am a jam maker and enjoy different recipies and techniques

Reviewer: Andrea
Rating: 4.0 out of 5 stars
Title:
Review: What a great addition this has been to my cookbook selection, I have tried several recipes with much success. You do though need to convert to metric and a few ingredients are not too easy to find but a quick google finds you an alternative. Would and have recommend.