Comments: This is an unusual book, at best. Organizationally, it's a mess. More than 100 pages into the meat of the book, there is a section on acid and pectin in fruit. In any other preserving book, it would be up front. Then, after more pages of recipes, there is a huge and wonderful section describing all the liqueurs that might be used in jam-making. There is a very useful index, however, so even if information isn't where you expect it, you should be able to find it.

The great strength of the book is its variety and the depth of its information. Beyond the expected jams and preserves, there are sections on elderberries, gooseberries, peppers, chokeberries, rowanberries, quince, cacti, mulberries, bananas, brambles, and other unusual fruits, as well as mixtures of fruits that most of us have likely not seen before – mangos and blueberries, for example. There are Black Radish Preserves, Horseradish Jelly, Pear and Red Onion Jelly, Russian Beet Preserves, and Brandied Carrot Marmalade with Macadamia Nuts, among other recipes. And although the author is wordy in the extreme, this book contains lots of information you don't find in other preserving books.

Like its author, the book sticks to preserves that can be processed in a rolling water bath and does not venture into pressure-processing territory. It is at least ironic that the author religiously sticks to the convention of using an abbreviation to tell you how to process your preserves. For instance JSP/RWB10 (8OZ) means jar, seal and process in a rolling water bath for 10 minutes for 8-ounce jars. We're not sure that's the place to bring out the editing pencil and save a few words. But if you're looking for great variety in jam and preserves recipes – and have the patience to wade through thickets of words – The Jamlady Cookbook is an excellent resource.