The Art of Preserving by Rick Field and Rebecca Courchesne | The Art of Preserving is a cookbook suited for beginning canners. Not only are there recipes for the preserves themselves but there are instructions on what to do with them besides spreading jam on toast. You will learn the entire spectrum of making preserves, both sweet and savory.
The Blue Chair Jam Cookbook by Rachel Saunders | a thesis on jam making. Rachel Sauders of Blue Chair Fruit Company has a passion, nay an obsession for creating the best marmalades and jams possible. The first section of the book is devoted to perfecting the jam making process and she writes in-depth instructions on how to do just that. Sauders extends beyond orange, strawberry, and apricot jam and includes recipes for preserves of rare fruits, hybrid fruits, and unexpected flavor duos.
Food in Jars by Marisa McClellan | Food in Jars provides a great introduction to canning. This cookbook illustrates the step-by-step process or making preserves at home while explaining the "hows" and "whys." There are recipes for the classics like strawberry rhubarb jam and apricot jam while mixing in some interesting flavors like cantaloupe jam with vanilla and pear ginger jam. In addition, the book also contains recipes for fruit butters, chutneys, salsas, relishes, and more.