This comprehensive guide to preserving fruits includes recipes for jams, jellies, marmalades, fruit curds, butters and cheeses, and sweet preserved fruits. The introduction features a detailed guide to ingredients and equipment, including advice on choosing and preparing fruit, how to sterilise jars, and how to pot, seal and label preserves. It also fully explains all the techniques, from testing for pectin content and making pectin stock to using a jelly bag. The recipes include traditional classics, such as Strawberry Jam and Lemon Curd, and exciting new ideas, such as Clementine and Lemon Balm Jelly and Cherry-berry Conserve. There are over 75 preserves to choose from, and each is shown in step-by-step photographs, with a stunning picture of the finished result, making this the perfect book for both the beginner and the more experienced cook. Maggie Mayhew is a freelance food writer and home economist, contributing to a number of women’s magazines and has written several books, including (with Kate Whiteman) Fruit, an A-Z reference guide to buying and cooking with fruit from around the world. Maggie was Deputy Food & Wine Editor of Living magazine for five years. She lives in Gloucestershire.