Fruity, sweet, and seductive, this practical book offers more than just a collection of recipes. It provides all the necessary instructions for making a variety of jams and marmalades, fruit cheeses and fruit pastes, chutneys, and jellies from fruit juices. You can use agar-agar, apple pectin, various types of gelling sugar, or even sugar-free options. With these specifications, you can unleash your creativity with fruit mixtures as well as alcohol and spice additions. Around 70 recipes offer some unusual ideas, including jams made from combinations such as rhubarb-banana, blackberry-pear, currant-cinnamon, and pumpkin-apple. Other unique recipes include rose-hip jam with whisky, apricot jam with amaretto, original Powidl (Bohemian plum jam), and variations on red fruit jelly, apple-mint jelly, and cherry jelly with honey, as well as orange-carrot jam.