I've used Madeline Bulwinkel's Gourmet Preserves Chez Madeline for 25 years. It's recently been revised in the last 5 years or so, but I still have my old reliable copy.
She addresses both the process and the recipes. It is how I first learned to 'put up' fruit jams & jellies. I found everything from the basic apple, strawberry, raspberry & blueberry to unusual combinations like apple and onion marmalade, rhubarb fig jam, and tomato basil jam. The red pepper jelly and the various wine jellies make great gifts. My all time favorite is her double blackberry jam.
Over the years, I've probably made about 20-30 of her recipes, and have never had a miss. (Well, maybe the kiwi mint jam wasn't so great, but then I'm not a fan of kiwis.)
My old copy has no photos - I don't know if that's changed in the newer version. But the recipes work!