"Perishable soft fruits such as berries and plums are natural sujects for canning and preserving--for who would not want to sample their sweet pleasures out of season? Other fruits--citrus, wild fruits such as blackberry, dried fruit, nuts and all the staples of the temperate orchards (pear, apple, cherry) or the more fragile fruit of warmer climes (apricot, peach, mango)--are often passed over for their more common cousins, but are equally delightful as preserves.
This volume offers all the classic methods of preserving a marvelous variety of fruits, as well as new techniques culled from many parts of the world."
I enjoy Jill Norman books - they are informative (not exhaustively so, they leave me wanting to know more) and they are beautifully illustrated. "Jams and preserves" is a tiny book but it covers a lot of culinary ground. For example, it includes the old fashioned fruit Quince, a fruit that most contemporary jamming books do not include.
I recommend it for those who want to expand their knowledge of preserves beyond the classic Ball "Blue Book". It is NOT a book for those who strictly adhere to the USDA canning guidelines nor is it a book for those who use commercial pectin to "set" jam (that is unless you want to learn other methods!) It was developed for the UK marketplace and consequently suggests UK practices for preserving, which are different from those normally used in the US.