by Jennifer A. Wickes
© 2005
A nice jamming book hailing from France that does not follow any USDA requirements for healthy and safe jamming, and includes insufficient information on safe jamming.
Christine Ferber is a fourth generation jammer and baker. She has written several cookbooks. Currently, she lives in Alsace, France.
When viewing the photographs in this book, it is no wonder that so many people fall in love with the French. It, also, helps that Jacques Pepin and Marion Cunningham have given their culinary nod of approval to this book.
There is some extremely basic instruction on how to jam, with some creative produce combinations. The recipes are easy-to-read and understand.
The chapters containes within this book are: The Fruit; Sugar & Cooking; Equipment; Filling the Jars & Storing the Jams; Spring; Summer; Fall; and Winter.
There is no instruction on pH levels within this book. Ferber does not mention low-acids food either. This book also uses specific varities of produce available only in France, I was hesitant to even try some recipes as I was wondering how that affected the pH levels, if any. There are no recipes in this book for diabetics, nor are there any additional recipes utilizing jams.
Some of the recipes found within this book are: Kumquat, Orange and Passionfruit Jam, Banana and Coconut Jam, Pink Grapefruit Jelly and Pinot Noir Jelly.
Being the instruction on jamming is so basic, I feel that this book is more designed for an experienced jammer who is more knowledgeable in the science behind jamming. A lot of home cooks feel that they are more skilled then they really are. In regards to jamming and pickling, I find that to be a dangerous combination. There is no information on pH and the acid content of produce, and how that can affect your jams, healthwise. There should be more discussion about the science behind jamming. I would recommend that "The Jamlady Cookbook" by Bev Alfeld be purchased instead. Her book is more thorough and provides over 400 recipes. Alfeld's book teaches you how to create, as opposed to just handing you a stack of recipes, assuming you will follow them.
"Mes Confitures: The Jams and Jellies of Christine Ferber"
Christine Ferber
Michigan State University Press (September 1, 2002)
Hardback: 305 pages ; Dimensions (in inches): 8.3 x 8.3 x 1.1
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