Quote:
Originally Posted by AnotherCat
I don't know if I could repeat the tongue twister 10 times, but I do know more than a little about jam making; the above quote smacks to my own way of thinking as just being a sales pitch for a product that is not necessary and is undesirable for making good jams. I would avoid the so called low-methoxyl pectins like these if one wants to make good jams.
Of course some people need to avoid excessive sugar intakes and these calcium substituting for sugar additives may be useful for them, but in my view perhaps just using less proper jam and limiting other sugar rich foods (including the magical honey  ) is a better and tastier method. Also, in the end, low sugar jams do not keep very well as they tend to lose quality and colour.
A short example of an excellent take on jam making is, to me, at http://www.allotment-garden.org/reci...ugar-and-water .
If you want to be bored by my take on low-methoxyl pectins and on jam making then:
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Note that my criticism of this book is not meant to detract from your leads to book bargains, they are much appreciated by me  .
John |
No offense taken. In fact, I appreciate your viewpoint and the added information that comes from your expertise and actual experience. I'm sure that MobileReaders who do that kind of canning or were thinking about starting, perhaps based upon seeing this book, very much do, too.
I know next to nothing about canning jellies and jams! My mother used to do it, but quit probably as late as the early 1970's. She probably realized that there were other things that she would like to do with her time instead of the time- and labor-intensive work of home canning, especially since you can buy stuff as good or almost as good, off of the grocery shelves. I remember SureJell being mentioned a lot, and if memory serves me correctly, it was basically just pectin. However, she kind of specialized in something called freezer jam, which I'm sure had little or no pectin and, as the name suggests stayed in the freezer until it was needed--usually in the mornings when she made these delicious biscuits that would melt in your mouth. Something makes me think that it was faster, if not easier, to make that kind of jam. But I digress.
I'll continue to post books in subjects where I am not very knowledgeable, basing much of the decision on high ratings, and depend upon readers like yourself to alert us to potential problems. I usually don't have time to research the books (particularly the reviews of them) that I post as thoroughly as I would like to, or I might catch some issues like you raised above, before posting the book.