The book looks great. I love her combinations of various ingredients.
The main drawback is that she relies on what she calls a "stock" green apple jelly, which is supposed to be made first and stored. It is then used as the gelling agent in all the other recipes I looked at.
My main question is this: Is it worth going through the trouble of making this green apple jelly? Is the taste difference worth it? I recently used Pomona's Universal Pectin in my grape jelly, and it was fantastic--no extraneous ingredients,no preservatives, just pectin and calcium.
I'm thinking of doing a few of Ferber's recipes, but instead of fiddling around with making the apple jelly, I might just use the Pomona's.
Any insight, fellow jam makers?