ARC provided by Netgalley in exchange for an honest review.
Learn how to make your own jams, jellies, chutneys, and compotes. After reading Jam Session I realize that this book isn't for beginners. Which is still okay I had a great time reading and looking at the photos.

My grandmother made jam, and I always regretted not learning from her while she was still around. After learning from this cookbook, I feel that I've filled that hole in my knowledge. I'm so happy to be able to make jam for my family and friends now! Delicious!

A robust collection of different fruit spread recipes. Overall, I think the recipes are interesting and a nice twist on the classics. The places where this book fell flat for me though were the density of the recipes and instructions. It still felt pretty inaccessible for people who weren't already well versed in canning and cooking.

The book was very thorough with definitions, tools and general information about preserving. It included some but not a lot of full colour photos. I like cookbooks with lots of pictures, the photos entice me to try the recipes. I found the instructions a bit long, a lot of times recipes are written as procedure points not full paragraphs. Recipes were given a modern twist with spices that normally are not used in jams, jellies & spreads.

First off, don’t read this book while you are hungry, it doesn’t help, it just makes the cravings worse. So i knew there was jam, jelly, and chutney, but this book goes way beyond that. Did you know you can make other flavors than just Orange Marmalade? Who has thought of adding Rhubarb to your jam, or the difference between butters and Conserve? Not me until reading this book. Well done, lots of mouth watering pictures, and plenty of fun recipes that I can not wait to try out. My kitchen will be a disaster zone, but I look forward to it.

I love home canning, but I've never gotten past the basics and really tried experimenting with flavors and different types of preserves beyond simple jams, jellies, and marmalades. Jam Session not only includes recipes with creative flavor combinations, but gives suggestions for how to use them with meats and other interesting applications. For absolute beginners, there is a nice overview of kinds of preserves, advice for shopping for produce (and when it's ready), and how to adjust for taste as well as troubleshoot issues that come up. There are reference lists for high to low-pectin fruit and lots about sugar, which is super important in preserves, as well as the equipment you need. The advice is good, and I learned some new

I liked the idea behind the organization of the book by season, but this will really only work for people who live in certain regions. Here in the mountain west, local, seasonal produce is limited to a few months and we have to rely on grocery store to provide fruits and veggies that traveled long distances. Still, I will be looking forward to trying out some of these recipes soon. Rhubarb, Blood Orange, and Rose Jam sounds particularly lovely, as do Peach and Cardamom Jam and Whole Spiced Figs in Tea Syrup

Full of useful information for the novice or experienced canner/preserver, this book offers a litany of wonderful, seasonal flavor combinations. I can't wait until I have the space to put up my own preserves.