Pam Corbin—known as “Pam the Jam”—is the go-to expert for professional cooks, and this definitive guide brings together more than 100 tried-and-tested recipes for jams, jellies, marmalades, chutneys, pickles, and more. Her fruit-forward preserves use less sugar for brighter, fresher flavor, alongside lighter, livelier chutneys and pickles, plus specialty recipes like quince membrillo and zesty fruit curds. With clear instructions, practical tips, and ideas for turning your preserves into dishes like lime cheesecake or cherry pie, this is an essential, all-in-one book for anyone who loves to preserve and cook with it.