The Blue Chair Jam Cookbook (Volume 4)

Love this book. My top 10 in sweets cookbooks.

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.

I originally checked this book out at the library just to see if there were any good recipes. I was immediately drawn to the pretty pictures and delicious ingredients. Yes, the author's idyllic lifestyle slightly annoys me, but I'm grateful that she has written the book and is willing to share what she has learned. I have already made the East Coast Blueberry Jam and the Cherry/Rhubarb Jam. Both have been absolutely delicious. I appreciate the author's clear writing and detailed instructions. I have yet to master the whole "spoon" test for doneness and use the plate in the freezer test instead. I do find the author's use of the oven to process a little shady, but I've been canning long enough to know how to simply switch it with the boiling water bath method and haven't had any problems. If you are brand new to canning, I would suggest trying out Ashley English's canning book first and then moving on to this one. I think all experienced canners should give the Blue Chair book a try. I loved it so much that I bought my own copy which, being a library employee, is a pretty big deal.

I've debated giving this book three or four stars. The recipes are inventive and delicious, if one is able to procure the unusual and hard-to-find ingredients that are specified -- often with no substitutes suggested. The photos are at once lush and evocative, and annoying. It's a recipe book! As lovely (apparently genuinely so) as Rachel is, there is way too much space provided to close-up shots of her charming birthmark, glorious vintage clothing, and general adorableness. And the photos are all airbrushed and slightly out of focus. What really irks me about this book, deeply so, is the fey and self-conscious design, so I guess I can blame Francesca Bautista for that. The text for the instructions of each recipe is gray, in a size that makes reading it in a room without perfect light -- or perfect eyes -- doable. However, the ingredient lists are printed in a barely legible selection of pastel colors that coordinates with the photos. I am sure there is a special circle in hell reserved for cookbook designers who are more in love with their own chic aesthetics than concerned about whether the people who buy their $35 cookbooks can read the ingredients without a headlamp and a magnifying glass. I thought that dysfunctional trend in cookbook design had passed, but Ms. Bautista just could't resist.

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!!

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!

Unique combinations. Love it.

this book gave me more interesting techniques for making jam....I am a jam maker and enjoy different recipies and techniques

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.