We've long loved the bright flavors found in Rachel Saunders' Blue Chair Fruit preserves. But now that the veteran San Francisco-based preserver has unveiled her secrets in her new Blue Chair Jam Cookbook, we're ready to try our hand at making her seasonally driven confitures at home. First up for fall: a Concord grape jam that showcases Saunders' talent for creating lightly sweetened, fruit-forward preserves. Let the kiddies have their cloying store-bought jelly; this year, you'll be making an intensely grapy version to call your own.