I know this is off subject but I found out a neat trick, the cheap 3 cup black and decker rice cooker makes the best yogurt, the cook cycle gets to 180 degrees the warm cycle stays at around 100 110, so u heat the milk to 180, turn it off til 100 then back on the warm cycle and hold for 6 hours, perfect yogurt !!!
It's amazing, I just got pectin on my mind from a discussion on the German Prepper channel, about the benefit of pectin in case of higher levels of radiation. Interesting timing😳 Thank you!👍
I experimented and used expired pectin from 1996 and 2005 this week to make raspberry jam. Figured worst case I would get delicious raspberry syrup for ice cream and pancakes. It gelled up, but the 1996 one was definitely pretty soft. After that experiment I wouldn’t hesitate to use the 2020 box.
I made the best apple caramel syrup once that was a failed jelly making experience. I haven't been able to duplicate it yet! Lol. Thanks for all the information!
Good info. I have wondered about some of those points. I use the liquid Certo because there is less cooking time and the product seems fresher. But the jam i made last year was way more solid than all the previous 45 years. Anyone else had this problem
Thank you so much for this recipe! I just tried to make shelf-stable jelly for the first time. I have done freezer jams with my grandma's recipe but never canned them. I made jalapeno jelly with the Ball recipe on the back of the Ball Liquid Pectin box and I feel like it setup too well...then I tried pepper jelly using liquid pectin (because that was all I could find in my small town) and it didn't set at all. So now I need to figure out if I want to try to reprocess or just use it as a cooking sauce. 🤣🤣🤣🤣🤣🤣
Canning FAQ playlist bit.ly/39gF2KW Pressure Canning playlist bit.ly/3xnOCDO Water Bath Canning playlist bit.ly/3NLb3tr Waterbath Canning Ball Elite Stainless Steel 31-Quart Waterbath Canner with Glass Lid amzn.to/3uuLsOB2 pack ForJars 10% discount code: PREPPER10 Canning Lids: ForJars forjars.co?sca_ref=2324897.AkyIBss8KzPonoma’s Universal Pectin amzn.to/3A9jXM6 6 pack Sure-Jell Original amzn.to/3CbXVut 4 pack Sure Jell Low Sugar amzn.to/3K3Lbby 3 jars Ball Real Fruit Classic Pectin amzn.to/3K4bJtc 1 jar Ball Low Sugar Flex BTC amzn.to/3SVbSTw 2 lb. Hoosier Hill Fruit Pectin amzn.to/3Au4kAe NOTE: Most of the hyperlinks to products included on my channel are affiliate links, which means that I make a small sales commission if you purchase an item after clicking one of the links from my channel. You do not incur any additional costs. As an Amazon Associate I earn from qualifying purchases. Money earned goes towards funding my channel's costs. You support is much appreciated!
Thanks for sharing. I prefer powdered pectin to liquid, but have wondered if they are interchangeable because of my preference for powdered. I have not used the Pomona.
This video is a treasure trove of information. Thank you so much! The 2022 Jamboree is awesome. The recipes are such a blessing. I have only missed one video despite being subscribed. I can’t seem to find 4kids and a farm video. Any suggestions?
@@PrepperPotpourri thank you for heads up. I didn’t want to miss any recipes. This has been an awesome collaboration. Thank you for thinking outside the box. ❤️
I have a question regarding boxed Sure Jell and “ bulk pectin such as Ball that comes in the canister. I wanted to know how much I need to use instead of the box of pectin .
Im trying to find out which fruits don't really require pectin. Ive made several different kinds of jelly/jams and my raspberry turned out super thick. This recipe also called for lemon juice and i wondered if the lemon juice was for canning/ph purposes or if this affected the thickness because i also used pectin.
I made some strawberry jam using Pamona’s pectin and a batch of regular pectin. Both batches separated the strawberry pieces to the top of the jars when cooled. What can I do in the future to prevent this separation? Thank you for your great videos.
That is common in strawberry jam. You can stir it up when you open the jar of jam and it will stay mixed. I have heard that you can boil it longer when making and then remove from burner and gently stir every minute for 5 minutes. I haven't tried this method though.
I've heard this is because fruit hasn't been "cooked down" enough, so the pieces are on the large size & air is trapped in the pieces causing them to float
I used Pomona pectin for the first time to make a triple batch of peach jam. I followed directions but it is so jelled you can cut it with a knife. Is there anyway to fix this? Can I reprocess and use more peaches and sugar? After all the hype, I’m very disappointed with the Pomona and am glad I didn’t buy more than I did.
Jelly that didn't set firm makes an awesome glaze. I made mandrin orange ginger jam that is awesome on porkchops.
I’ve been enjoying the collaboration! Thanks so much for hosting it
I’d been wondering about Pamona since some UA-camrs swear by it. Thanks for this info!
I know this is off subject but I found out a neat trick, the cheap 3 cup black and decker rice cooker makes the best yogurt, the cook cycle gets to 180 degrees the warm cycle stays at around 100 110, so u heat the milk to 180, turn it off til 100 then back on the warm cycle and hold for 6 hours, perfect yogurt !!!
It's amazing, I just got pectin on my mind from a discussion on the German Prepper channel, about the benefit of pectin in case of higher levels of radiation. Interesting timing😳
Thank you!👍
What video was that please?
I experimented and used expired pectin from 1996 and 2005 this week to make raspberry jam. Figured worst case I would get delicious raspberry syrup for ice cream and pancakes. It gelled up, but the 1996 one was definitely pretty soft. After that experiment I wouldn’t hesitate to use the 2020 box.
I made the best apple caramel syrup once that was a failed jelly making experience. I haven't been able to duplicate it yet! Lol. Thanks for all the information!
I am watching all the videos. Learning lots as usual! Thanks FORJARS! And Prepper Potpourri!
August Jamboree is awesome! Thanks so much. And thanks for this video, your knowledge base is wonderful and you're kind to share with us!
Good info. I have wondered about some of those points. I use the liquid Certo because there is less cooking time and the product seems fresher. But the jam i made last year was way more solid than all the previous 45 years. Anyone else had this problem
Made 3 batches of Blackberrie Jam today. !!
Thank you so much for this recipe! I just tried to make shelf-stable jelly for the first time. I have done freezer jams with my grandma's recipe but never canned them. I made jalapeno jelly with the Ball recipe on the back of the Ball Liquid Pectin box and I feel like it setup too well...then I tried pepper jelly using liquid pectin (because that was all I could find in my small town) and it didn't set at all. So now I need to figure out if I want to try to reprocess or just use it as a cooking sauce. 🤣🤣🤣🤣🤣🤣
Fantastic information, you always have such helpful information for people. Thank you for sharing and have a blessed evening!
Great info. I have been enjoying the Jamboree. I have been mainly using the Pomona's pectin so I can reduce the sugar.
Great video. I think I've used them all.
Thanks for this lesson I am truly enjoying august jamboree
Canning FAQ playlist bit.ly/39gF2KW
Pressure Canning playlist bit.ly/3xnOCDO
Water Bath Canning playlist bit.ly/3NLb3tr
Waterbath Canning Ball Elite Stainless Steel 31-Quart Waterbath Canner with Glass Lid
amzn.to/3uuLsOB2 pack
ForJars 10% discount code: PREPPER10
Canning Lids: ForJars forjars.co?sca_ref=2324897.AkyIBss8KzPonoma’s Universal Pectin amzn.to/3A9jXM6
6 pack Sure-Jell Original amzn.to/3CbXVut
4 pack Sure Jell Low Sugar amzn.to/3K3Lbby
3 jars Ball Real Fruit Classic Pectin amzn.to/3K4bJtc
1 jar Ball Low Sugar Flex BTC amzn.to/3SVbSTw
2 lb. Hoosier Hill Fruit Pectin amzn.to/3Au4kAe
NOTE: Most of the hyperlinks to products included on my channel are affiliate links, which means that I make a small sales commission if you purchase an item after clicking one of the links from my channel. You do not incur any additional costs. As an Amazon Associate I earn from qualifying purchases. Money earned goes towards funding my channel's costs. You support is much appreciated!
You did answers some of my questions thanks. 😊
Thanks for sharing. I prefer powdered pectin to liquid, but have wondered if they are interchangeable because of my preference for powdered. I have not used the Pomona.
Helpful information, thanks!
This video is a treasure trove of information. Thank you so much! The 2022 Jamboree is awesome. The recipes are such a blessing. I have only missed one video despite being subscribed. I can’t seem to find 4kids and a farm video. Any suggestions?
I received an email the same day they were supposed to post their video that they were unable to make a video. Disappointing.
@@PrepperPotpourri thank you for heads up. I didn’t want to miss any recipes. This has been an awesome collaboration. Thank you for thinking outside the box. ❤️
@@PrepperPotpourri I was wondering what happened to that one, too! Thanks for letting us know. ;)
Awesome
I have a question regarding boxed Sure Jell and “ bulk pectin such as Ball that comes in the canister. I wanted to know how much I need to use instead of the box of pectin .
So glad I got your name from Wanda at Crazy Dazes
Tell Wanda "hi"
Is there any way to fix and reprocess raspberry jam that came out really thick....
Im trying to find out which fruits don't really require pectin. Ive made several different kinds of jelly/jams and my raspberry turned out super thick. This recipe also called for lemon juice and i wondered if the lemon juice was for canning/ph purposes or if this affected the thickness because i also used pectin.
I made some strawberry jam using Pamona’s pectin and a batch of regular pectin. Both batches separated the strawberry pieces to the top of the jars when cooled. What can I do in the future to prevent this separation? Thank you for your great videos.
That is common in strawberry jam. You can stir it up when you open the jar of jam and it will stay mixed. I have heard that you can boil it longer when making and then remove from burner and gently stir every minute for 5 minutes. I haven't tried this method though.
I've heard this is because fruit hasn't been "cooked down" enough, so the pieces are on the large size & air is trapped in the pieces causing them to float
So, maybe
Random question as I'm unsure where else I can ask, but how can I build a solar oven that's safe and will cook for up to 4 people
I do not know. I bought one.
@@PrepperPotpourri oh so you can buy them I didn't know that, thankyou
I used Pomona pectin for the first time to make a triple batch of peach jam. I followed directions but it is so jelled you can cut it with a knife. Is there anyway to fix this? Can I reprocess and use more peaches and sugar? After all the hype, I’m very disappointed with the Pomona and am glad I didn’t buy more than I did.
I have never tried it but I heard that it does give a very firm jell consistency