A one-of-a-kind preserving and baking book packed full of delicious jams and the indulgent dessert that best showcase them, from pastry chef and Master Preserver Camilla Wynne.

"What can I do with this jam besides put it on toast?" Camilla Wynne, pastry chef and one of Canada's only Master Preservers, gets asked this all of the time. Enter Jam Bake: a foolproof guide to preserving and a cookbook of easy and creative preserving and baking recipes that will transform your kitchen.

Jam Bake begins with Camilla's streamlined canning process--which makes for a safer product and more confident canner--a general guide to making simple-flavored jams, and tips on how to divide the jam-making process into small, manageable tasks spread over several days (or months!). And if you are in a pinch, Camilla lists quality, store-bought jam substitutes for each of the dessert recipes. The book also has a difficulty icon for the dessert recipes so you can decide whether to bake, say, Poppyseed Muffins using Pink Grapefruit and Toasted Almond Marmalade or flex your creative muscles with the Meringue Roll with Eau-de-Vie Cream using Tutti Frutti jam. With its beautiful modern photography and quirky illustrations throughout, Jam Bake is perfect for seasoned preservers who will delight in having their canning process streamlined, newcomers who won't be as intimated by fewer steps and equipment, and bakers looking to try something new.

Camilla Wynne is a writer, recipe developer, and cooking teacher based in Toronto. She is the author of Jam Bake and Preservation Society Home Preserves. A culinary professional for twenty years, she is a trained pastry chef and one of Canada's only Master Preservers.