Camilla Wynne

And a couple of ways to turn the leftovers into something spectacular.

Camilla Wynne wrote the book on making inventive, flavourful jams, jellies and preserves—so we asked the preserving pro (and pastry chef!) to share some of her favourites.

The combination of dusky-purple plums and grapes almost creates a new fruit flavour. If you’ve never canned jam before, I strongly encourage you to try. Getting the set right can take practice, but the reward is a cupboard stocked with exquisite spreads! — Camilla Wynne

Because this jam contains no added sugar (you can even omit the honey, if you like), it has a shorter shelf life, but it’s delectable in yogurt parfaits or on coconut ice cream. — Camilla Wynne

Passion fruit lends this jam extra acidity as well as a delightful, crunchy texture. — Camilla Wynne

In many ways, she's Canada’s answer to Alice Waters.

For a change of pace (and an easy extra serving of vegetables!), use cabbage leaves instead of tortillas to cradle crispy corn chip-crusted baked fish. Garnished with tangy slaw, creamy avocado, cilantro and pickled jalapenos, this quick, weeknight-friendly dinner is not only healthy and cruciferous, but also absolutely delicious.—Camilla Wynne

I swear that every cake will be my last—but the sweet reward keeps me coming back.