Quote:
Originally Posted by GtrsRGr8
So, who could be some people or what could be some organizations behind the sales pitch possibility that you and AnotherCat brought up?
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I hadn't seen the following when I wrote my earlier post, I was just suspicious. But to answer your question I checked the listing on the Amazon website and it states:
In this first official Pomona’s Pectin cookbook, you’ll learn how to use this revolutionary product and method...
Interesting your comments on freezer jam, I had not heard of it before.
Some comments:
Spoiler:
Regarding cost of making jam the most expensive we make is that using bought frozen berries and for that the cost works out about the same as the cheapest supermarket jams here in NZ, but much better quality plus making jam types unavailable to buy (that comparison assumes having the jars on hand free). Time wise is not too onerous, no worse than making a stew perhaps as long as one knows to do the jar sterilisation the quick and easy way - dishwasher them, then 10 min's at least in a 120C oven taken out hot for filling (Edit- as tempest@de says too, I see
). If using the thermometer jam setting check method one can set the temperature alarm on an electronic thermometer hanging in the jam so apart from the occasional stir one does not have to stand by the stove.
We generally only make it from fruit we have available free or next to nothing, except for berries where we do occasionally use frozen ones, and we don't spend all our time making jam, have just been doing it off and on for many years as and when fruit (and interest) has been available. I got started as a teenager when my mother taught me and then at university one of our chemistry professors ran a few evening general interest lectures on the chemistry of cooking.
I was married about that time as an impoverished student and one day at the small fruit and vegetable shop wife and I shopped at the owner was removing from display a part box of gooseberries which had lost their appearance quality. When I asked he gave it to me and from then on he occasionally did the same again if the outcasts were still of good quality. The next many decades is history.
I was fortunate enough to win a scholarship for my studies from a company that among many other things made bread baking pans for commercial bakers. They gave me some free, and yay you know where that led to
. But when we do make bread now it is in a bread-maker as so easy and much less work and handling time.
John