The Blue Chair Jam Cookbook: Tradition, Technique & Inspiration for Modern Preservers
- This Cafe Life
- Sep 30
- 6 min read
Updated: 6 days ago
Few cookbooks manage to feel both timeless and practical, but The Blue Chair Jam Cookbook does just that. Written by Rachel Saunders, it has become a cornerstone for anyone serious about preserving fruit. When I first opened its pages, I recognized the same values I try to share here on This Café Life — respect for ingredients, patience in process, and creativity in flavor.
This review is part appreciation, part reflection, and part guide to how this cookbook connects with the broader conversation of preserving heritage and mindful cooking.
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Why This Cookbook Matters
The Blue Chair Jam Cookbook is more than a recipe collection. It is:
A reference manual – explaining sugar, acid, and pectin to understand why preserves set (or don’t).
A seasonal celebration – It mirrors the philosophy of heirloom and heritage farming: honor the harvest when it arrives.
A balance of tradition and innovation – classic jams sit alongside recipes that push flavor boundaries, like lavender apricot or spiced tomato jam.
Visually inspiring – lush photography reminds us that jam is both craft and beauty.
For anyone drawn to the rhythm of cooking with the seasons, this book reads like both a tutorial and an invitation.
Who is Rachel Saunders?
Rachel Saunders is a pioneer in the modern preserving movement and the founder of Blue Chair Fruit Company, which launched in the San Francisco Bay Area in 2008. At a time when the conversation around sustainability, seasonality, and small-batch production was just beginning to gain momentum, her company stood out for its commitment to sourcing local fruit, working directly with farmers, and modernizing traditional recipes. Her preserves quickly gained acclaim for their intensity of flavor and respect for heirloom varieties, echoing the values of biodiversity and sustainable farming that many chefs and artisans were only starting to embrace.
In 2010, Saunders published The Blue Chair Jam Cookbook, a James Beard Award–nominated work that set a new standard for preserving literature. Lavishly photographed and meticulously researched, it combined technical precision with creativity, giving home cooks and professionals alike the confidence to preserve fruit with both artistry and care.
She followed with Blue Chair Cooks with Jam & Marmalade (2013) and I Love Jam (2013), expanding the role of preserves into everyday cooking and giftable, approachable formats. Across her work, Saunders has championed the idea that preserving is more than a kitchen skill — it’s a way of living sustainably, honoring the harvest, and keeping culinary heritage alive.
Rachel Saunders’ Blue Chair Trilogy
The Blue Chair Jam Cookbook – The Definitive Guide
If you love to cook, are crazy for fruit, or have even a passing interest in jam or marmalade, this James Beard Award–nominated book is for you. Rachel Saunders’ legendary Bay Area company, Blue Chair Fruit, gained instant fame in 2008 for its intensely flavored preserves, and this 384-page volume distills nearly a decade of her research.
With nearly 120 recipes organized by season — from plain Lemon Marmalade to inventive flavors like Strawberry Jam with Rosemary (recipe here) — it’s both a vibrant celebration of fruit and one of the clearest guides to preserving technique. Richly photographed and meticulously written, this book belongs in every preserver’s library, whether you’re just starting out or crafting jams weekly.
Blue Chair Cooks with Jam & Marmalade – Creative Everyday Cooking
Building on the success of her first book, Rachel Saunders’ sequel takes preserves beyond the jar and into the kitchen. With 150+ recipes organized by time of day, it shows how jams and marmalades can transform everything from breakfast to dinner.
Classics like jelly rolls and Victoria sponge sit alongside inventive savory dishes such as Brussels Sprouts with Kumquats & Smoked Salt and Paella with Jam Accents. It’s less a narrow preserving book and more a wide-ranging general cookbook — proof that preserves can be everyday ingredients, not just sweet indulgences.
I Love Jam – Approachable & Giftable
Compact but richly packed, I Love Jam is the most approachable — and perhaps the most giftable — of Saunders’ works. It features 25+ recipes for jams, marmalades, and dishes that use them in both sweet and savory ways, from Strawberry Sangria to Braised Short Ribs with Jam.
Clear instructions, clever variations, and kitchen tips make it beginner-friendly while still inspiring experienced preservers. Its smaller format makes it easy to slip into a holiday basket alongside jars of homemade jam, making a thoughtful gift.
Rachel Saunders’ work is more than a set of recipes — it’s a philosophy. From the founding of Blue Chair Fruit Company in 2008, she was part of an early wave of artisans who championed sustainability, heirloom fruit, and small-batch production long before it became a buzzword. Her preserves and her books reflect a deep respect for farmers, biodiversity, and the fleeting abundance of the seasons.
For me, that is why her books remain so vital: they remind us that preserving is about more than technique. It’s about cooking with intention, honoring the harvest, and carrying forward traditions that connect us to both past and future.
Pairing her cookbooks with thoughtful tools in our curated Jam Making Gift Kit (link here) isn’t just about equipping the kitchen — it’s about joining a movement. Every jar you fill, every batch you gift, and every recipe you try becomes part of a sustainable, mindful approach to food that values flavor, care, and heritage.
Whether you’re opening The Blue Chair Jam Cookbook for the first time or adding her entire trilogy to your shelf, Rachel Saunders gives us more than knowledge: she gives us the inspiration to preserve with purpose.
For a deeper dive into the history, techniques, and traditions behind preserving, visit our full guide:
Building a Thoughtful Culinary Library
Cooking is a lifelong craft, and every great cook builds a library that reflects both skill and curiosity. The following titles are more than recipe collections — they’re lessons in flavor, patience, and creativity. Whether you’re drawn to the discipline of French technique, the warmth of rustic kitchens, or the art of slow, seasonal cooking, these books invite you to cook with intention and joy. Explore these reviews and begin curating a collection that inspires you every time you open a page.
The Blue Chair Jam Cookbook, Rachel Saunders
A luminous exploration of fruit, sugar, and time, The Blue Chair Jam Cookbook turns preserving into poetry. Rachel Saunders brings the seasons to life through color and aroma, teaching that true craftsmanship lies in patience — and in the beauty of what’s gathered at its peak.
The French Laundry Cookbook, Thomas Keller
Thomas Keller’s iconic work celebrates precision and philosophy in equal measure — a book that challenges and inspires any serious cook to strive for excellence.
The Way to Cook, Julia Child
More than a collection of recipes, this book is Julia Child’s culinary master class — a comprehensive guide to understanding the why behind technique. With warmth and wit, she invites readers to cook with confidence, transforming foundational skills into personal style.
Café Boulud Cookbook, Daniel Boulud
A celebration of refined bistro fare and the spirit of hospitality, Daniel Boulud’s Café Cookbook brings the sophistication of French technique into everyday cooking. Each recipe — from his soulful braises to perfectly balanced sauces — reflects the precision and generosity that define a true chef’s table.
Simply French, Patricia Wells
A masterclass in elegant simplicity, Simply French distills Joël Robuchon's brilliance through Patricia Well's approachable voice - a bridge between home kitchen and haute cuisine.
Nobu: The Cookbook, Nobuyuki Matsuhisa
East meets West in this essential collection - refined, balanced and filled with lessons on restraint and harmony at the table.
Splendid Soups, James Peterson
A James Beard Award winner's classic that transforms soups into art - teaching patience, flavor structure, and the joy of slow cooking.
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