Rachel Saunders has built a career on redefining how we understand sustainable, farm-fresh preserving – first with her San Francisco Bay Area-based jam company, Blue Chair Fruit Co., and then through her first cookbook, The Blue Chair Jam Cookbook, which garnered a James Beard Award nomination.

Last month, Saunders released her second effort, Blue Chair Cooks with Jam & Marmalade, which packs Saunders’ 16 years of experience, technique and creative recipe development into one 350-plus-page tome. In addition to learning the basics of making jam and marmalade at home, Saunders shares a collection of recipes organized into three sections: Morning (think sesame-almond Belgian waffles, rose water crêpes and black walnut and caraway scones), Afternoon (beet soup with plums and coriander yogurt, Brussels sprouts with kumquats and smoked salt, and rosemary-pluot jam) and Evening (prawn and squid paella, braised goat with elderberries and mint, and farro tagliatelle with mushrooms, radicchio and speck).

Saunders’ imagination doesn’t end with eats – cocktail recipes such as Raspberry Sloe Gin Fizz and Vieux Carré are sprinkled throughout Evening. Published by Kansas City, Missouri-based Andrews McMeel Publishing, the pages of Blue Chair Cooks are beautiful, inspiring and full of fresh ways to enjoy fruit every month of the year.

bluechairfruit.com

Liz Miller is the senior editor of Feast Magazine.