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Originally Posted by GtrsRGr8
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.
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I saw freezer jam on the Pamona Pectin site and I am very interested in it. I don't eat jam or jelly at all because there's so much sugar in it that I just don't like it. I figured if I wanted to eat a spoon of sugar, I would just eat a spoon of sugar. Also, canning is just too much work.
I love chocolate, but I like dark chocolate. So I do like sweet stuff, just not straight sugar. There's recipes on their site, so maybe I'll try it out.