Ferber is a fourth-generation French patissiere whose speciality is her unusual, delicious jams and jellies, which have gained an international following among chefs and other gourmands. This book, a best-seller in France, presents dozens of recipes, organised by season, for preserves from Black Cherry with Pinot Noir to Greengage and Mirabelle Plum with Mint; a number of them include chocolate, not a standard addition. Few of the recipes include headnotes, although translator's notes identify the more exotic ingredients; instructions are on the brief side. However, any jam maker will find Ferber's book fascinating. Recommended for all canning and preserving collections.