'Pam the Jam' Corbin is the UK's leading expert on jams, jellies, marmalades, chutneys, pickles and other preserves, and she has been in the business for more than thirty years. As well as judging at the World's Original Marmalade Awards in the Lake District (entries come from across the globe every year), she works closely with the team at River Cottage. She is the author of Preserves and Cakes, both of which are part of the award-winning River Cottage Handbook series. Pam lives in Devon.

'Pam Corbin is the master, and the first person I turn to for everything to do with preserving. I've learnt so much from her' - DIANA HENRY

Pam Corbin is the expert who professional cooks consult when they want to make jams, jellies, marmalades, chutneys, pickles or anything else to do with preserving. They know her as 'Pam the Jam', and this book is the culmination of her years of experience, distilled into more than 100 tried-and-tested recipes. Her jams, marmalades and fruit spreads contain far less sugar than traditional recipes, which means that they taste astonishingly fruity and delicious. Likewise, her chutneys and pickles are lighter and sprightlier than the old-fashioned kind.

Pam will show you how to make more unusual preserves too - such as glossy fruit cheeses to serve with everything from Stilton to manchego (which calls for her classic quince membrillo). Or creamy yet zesty fruit curd: there's a recipe for classic lemon curd, and also a wonderfully light lime and coconut one.

If you have an array of Pam's preserves in your store cupboard, you can transform any meal in an instant. She'll inspire you to dig into your jars of preserves to make spin-off recipes such as scrumptious lime cheesecake, cherry pie or spicy sausage rolls. Packed with detailed instructions, explanations and tips, this is the only preserve-making bible that you will ever need.

Pam Corbin is the master, and the first person I turn to for everything to do with preserving. I've learnt so much from her

Pam takes you on a fruit-filled journey, teaching you the skills to capture each season's brief flavourful moments in jars that you'll treasure

I've learnt so much from Pam about making preserves. I love the way she's dialling down the sugar and dialling up the fruit and veg in a lot of these recipes - and the results are as good as ever

Pam's super-delicious recipes capture flavour at its peak, with even more fruit, and far less sugar and vinegar in her preserves and pickles

There is no greater authority on preserving than Pam the Jam. Her knowledge is endless, matched only by her infectious enthusiasm and down-to-earth competence

A handsome, practical tome

The new bottling bible

Everything you need to know about making jam