In addition to offering more than 100 original jam, jelly, and marmalade recipes, master jam artisan Rachel Saunders shares all of her technical preserving knowledge, as well as her unique perspective on fruit. The recipes are divided into chapters based on the seasons, and each chapter is organized by month and type of fruit. More than 100 stunning photographs illustrate each part of the preserving process. Nothing is left to chance or overlooked; Saunders explains every aspect of jam and marmalade making in step-by-step detail. It is a one-of-a-kind, must-have resource for home and professional cooks alike.