Sarah B. Hood has taught for more than twenty years at George Brown College and is the author of the preserving cookbook We Sure Can!, which was shortlisted for Taste Canada, Canada’s national food writing award. She lives in Toronto.

Sometimes little things are full of big surprises. This tiny book is jam-packed (pun intended) with history and information. Award-winning jam-maker Sarah B. Hood has crammed a lot of history, culture, facts, and figures into the 160 pages of Jam, Jelly and Marmalade: A Global History . . . The long history (and struggle) behind every jar of fruit preserve makes for a gripping read, and this little book will not disappoint neither culinary historians nor home cooks. - New York Journal of BooksCanadian journalist Hood packs fascinating information into this slim volume that surveys the history of putting up sweet preserves, from its earliest forms in China and Persia through the customs of the breakfast table and unexpected role of jam factories in the labour movement. - Globe and Mail, CanadaHood takes readers on a historical and geographical tour of preserves . . . In addition to other interesting bits of knowledge, surely useful for those wintertime games of Trivial Pursuit, she includes several hands‑on recipes at the end. . . . this little book will make your breakfast toast more than a morning routine, as you layer it with history, science, and intention. Bon appétit! - Literary Review of CanadaA nice survey of the history of jam-making and preserves for the layperson. - Digestible Bits and BitesSarah Hood traces the earliest forms of preserves in Persia and China, following the link between preserving and the availability of sugar, the contributions of railroads, jam’s part in the emerging labour movement and the rise of large-scale commercial preserving that shipped these comestibles to all corners of the globe. Who thought jam, jelly and marmalade were just delicious foods to spread on toast, dress a pudding or fill a tart? The truth? It’s the history of the world . . . in a jar. - Elizabeth Baird, best-selling cookbook author and member of the Order of CanadaCanadian journalist Hood packs fascinating information into this slim volume that surveys the history of putting up sweet preserves, from its earliest forms in China and Persia through the customs of the breakfast table and unexpected role of jam factories in the labor movement. - Holiday Gift Books special, Globe and Mail, Canada