You are such a precious soul I know I will never get to meet you but I pray to see you in Heaven ❤ Don’t you let anyone destroy your precious ways you train your children I do admire you! You enjoy every day God has given us and such wonderful precious little ones!!
Matthew 6:33-34 NKJV💝 [33] But seek first the kingdom of God and His righteousness, and all these things shall be added to you. [34] Therefore do not worry about tomorrow, for tomorrow will worry about its own things. Sufficient for the day is its own trouble. 💝
Matthew 6:33-34 NKJV💝 [33] But seek first the kingdom of God and His righteousness, and all these things shall be added to you. [34] Therefore do not worry about tomorrow, for tomorrow will worry about its own things. Sufficient for the day is its own trouble. 💝
I just want to say I love your channel. You must be tired every single day with all you do. I'm a 75-year-old man and you have truely impressed me. I do so enjoy the children especially the two young boys, I know they must be a hand full. I agree with you 100%, God is good.
My mother always made our bread and jellies. Us kids churned the cream to butter when we got home from school. Her pie dough trimmings were baked with butter and a cinnamon sugar mixture. This too was our snack when we got home from school. Great to revisit thanks so much
Me too! I love farm life, and we loved our homemade bread, butter, jelly, and canned or frozen foods! Great life, and RuthAnn is letting people who didn't grow up this way see and understand how very precious this way of living can be.
Can I give a tip to everyone? Use a Pyrex liquid measuring cup with the handle to pour ANY liquid, jelly, salsa, whatever in the jars...it fits perfectly in the canning funnel and you won't injure your shoulder raising it so high, nor burn your hands. 😊
She said, you need to keep the pot simmering. Then if you use your method on this JAM..it would not seal the jars. And you have ANOTHER pot to wash. Your method would not work with this jam.
Jelly is made with strained fruit juice. There are no pieces of fruit in jelly. Jam: Jam is made with mashed fruit. Preserves: Preserves have whole fruit or large pieces of fruit.
I grew up in an old farmhouse with 12 foot ceilings and we would bring in a tall ladder to clean them. Light bulbs were a real pain. When my mother made jelly she would skim the foam and put it in a saucer. Whoever was helping in the kitchen would get the skimmings to eat on a biscuit. 😍
I always wasted the rest of a can of tomato paste too. Then, I got the idea of freezing what was left in a baggie and freezing it. It worked great. If you flatten the bag you can break off pieces you need.
Hubs and I are brand new to canning! UA-cam suggested your channel to us - and oh my goodness - you are just the sweetest and best teacher ever! Everything about your channel, home, farm, children, is precious. Thank you! We are making strawberry jam today!!!
It's so wonderful what you do for your family! Providing real, nutritious food and teaching your children to be good citizens, along with knowing the love of the Lord. God Bless you and your family! We need more citizens like you in our country! ❤
I always learn so much from your videos & Im 70 years! Thanks for sharing! I will try this method because pectin is so expensive & I get confused by the pectin instructions, too! Blessings to all 🤗💗🇨🇦
My Grandmother would scrape of the foam and save it in a little dish. That I would love to put on my toast to eat soon after she made the jams! Lol, it was like a treat at that time for me.
Don’t worry about the sugar or what it is suppose to be called, you have the best homestead family channel we have found on UA-cam. Very helpful. We just found your channel a few weeks ago and not were on Zimmerman’s Homestead video marathon. Thank you so much for all you do all the information that you shared I have a friend that says this isn’t necessarily a how to get to how I do. And you do a great job
Jelly is with the absence of the fruit, seed, or skin, like grape jelly you get at the store. Jam is mashed fruit which is what you made. Preserves is made with whole fruit or large pieces. Looks great!
I love your channel, don't listen to the haters out there, most of them are ignorant or scared. I have done many of your steps before I ever learned that this is how the Amish do things, because it made common sense to me 😊
FYI. I always do the hot pack method for my jellies as well, but I turn the jar upside down for a couple of minutes to really heat the lid then turn them right side up and let them cool and seal. Works every time...
Hi. What is the shelf life for storage this way? I do not eat a lot of jam so i like to make it so it stores. Take the flavor out i want at the time while others stay in storage
@@wendyhenschel. Hi Wendy, what you could do is make a batch and keep what you want, then give the rest away as gifts. That's what I do b/c I also rarely eat jam and my husband can't eat it at all b/c he's diabetic.
I did mine for years using the same method with complete success. Remembering I have last year's berries in the freezer......hmmm. Thanks for sharing a great recipe!! New subscriber - love your channel. ❤
I make apple jam- wash aplle cut seeds blemish out- Chop unpealed apple and blend amount U R using- peeling and all- boil with small amount of water- stire on and off- add what ever flavor double pac Jello for about 2 qts of apple when cooked- stir cook for5 min- u want Jello sugars desolved- can in jar while hot- I use apples a lot to make different Jams- as a filler if short on the fruit and accompaninh flavors- I like apple with raseberry
Growing up in England in the 1950’s my mother and grandmother made all of our jams and bottled ( i.e. canned in US terms ) fruit . I have no recollection of any sterilization of jars ! Also the jars were never completely submerged for canning fruit. Jam was never water bathed -just topped with a round of waxed paper and Saran type wrap fixed with a rubber band . I love your interesting videos!
When we made jelly/jam without pectin, we would boil until it would 'flake' off the spoon. But glad to know another way to check it too. Love FourJars lids.
Thank you for sharing. This is how my grandmother made jellies and jams as well. She would even melt paraffin wax on top. No lids. lol. People’s heads would explode if we did that today. lol. Your boys are so stinkin cute. ♥️♥️
Just tried this recipe and had a partial jar left so we had that with pancakes for dinner. This recipe makes the absolute best strawberry preserves I've ever had!
Don't you love the feeling of producing your own? You know exactly whats in it, and it tastes far superior than any store bought. I always do freezer jam for strawberry, but cook other types. I recently found that pure juice from the grocery makes beautiful jelly. My new favorite is sour cherry 🍒.
LoL 😂😂😂 your talking about not knowing the difference between Jam, Jelly and Preserves made me think of my Mom. She would say must be Jelly cause Jam don't shake like that. I love everything you do. I have been binging on your videos for two days now. Thank you for being so down to earth.
I have been doing my jam without pectin for years I really prefer it that way! The occasional time I had it to liquid it becomes ice cream topping or flavour for yogurt!
That looks of oh you busted me using my finger in the jelly at the end was priceless. I was laughing so hard but I was watching this while getting my baby back to sleep next to my sleeping husband so I had to try and hold it in 😂
I just found your site a few days ago - you are the sweetest calming loving person I have ever watched - you have brought such joy to me - stay humble and real to yourself-
Just wanted to let you know how much I enjoy your videos. Love your “old school” and practical approach to keeping your family fed and your home in order. It’s rather comforting to watch (sorry if that sounds creepy🥴😳). Blessings to you and your family🙏🏻
Hi RuthAnn and precious family! This is how I make my strawberry jelly too, I have used less sugar when my father was alive since he was diabetic. Your pies look so delicious. I love ForJars lids, they are such a reliable product. I too was scrambling around for lids back then. I so appreciate all of your videos. I’m 62 years old and yes I still can everything I can get my hands on. I used to have a huge garden when my children where little. We processed our meat and that’s how we made it thru the winter keeping my family fed. My grandmother taught me to can when I was very young and I so enjoyed being with her and her teaching me all she knew. You talk about your grandmother a lot and isn’t it just wonderful to have those precious memories. I hope you and your lovely family have a blessed night!
I just got a dishwasher, so excited!!! I've been canning for 40 years washing everything by hand. It's going to be so nice for canning. I too just washed jars with soapy water never had a problem.
Oh how I love your special "air dryer" just outside your kitchen door! I wish I had a way to do that, I have to zip across the garage to get to a door! Really nice idea.
Beautiful, informative information on the bread making and jam/jelly canning. You are a wonderful teacher giving not only the measurements but the why of it all.💕
I've been watching UA-cam for over a year now. Watching people make jams and jelly's. And all better than stuff. You are the very first person who has ever made Jim jelly preserves. Whatever you want to call them exactly. The way my mom used to make them. I love it I'm so happy. The iphone two and i'm watching your videos and I love it
Such a beautiful lady. Love how you explain your recipes step by step. Easy to follow. Wish we lived closer I'd be coming to your home for classes. Will keep watching your videos. Oh, love your curls, so cute. Thank You for all you do for us. You are a blessing!
Love this channel. You're bringing back the simplicity to cooking, baking, and homesteading that many of us have missed. Please don't ever change that on your channel. God Bless
I really enjoy learning from you! And I am 63 years old! You are a blessing to us all! Thank you for teaching so many sensible processes! We are in Indiana so we are practically neighbors. LOL!
I am contemplating picking a big bunch of mulberries today and having my 4 year old Granny help me to make jam! She’s so delighted when HER mulberry trees give her treats. Ruthanne you inspire me and make me want to be a better Grannie so thank you from Oz. 🤗
Olive oil when cooking pasta. I do it the Italian way. Bring to boil. Turn off heat and wait about 20 minutes. Never gets mushy. I HAVE to use an electric stove. I compensate for the time & how it cooks longer, than I want.
I really enjoy your channel, I have learned so many things, My kiddos are all grown so I love seeing your youngins helping out and doing their chores in the background, I love how they are so often involved learning the processes.. the jelly looks amazing, and I don't really know the difference between Jelly, jams, and preserves either, To me I ts a Jam if it has chunks of fruit and seeds, and jelly is more of a well blended texture, but I never read the definitions so ... who really cares :) its all great on biscuits !! haha keep up the great work, and thank you so much for being brave enough to share your lives
Thank you for explaining how to make jellies without using pectin. That is a sure game changer for me, as I always fret about "oh my goodness, did I get the ratios of fruit--sugar--pectin right? Now I can share a tidbit with you... Jelly is made from just the juice of the fruit. Jam is made with the juice plus the pulp of the fruit, like when you run fruit through a food mill, and then combine the mashed up fruit with the juice. Preserves is the same as jam except the fuit is left whole or cut into chunky pieces. I have fig trees, so I make fig preserves. In this vlog you are making strawberry jam, as you correctly noted in the title. I've heard you say several times that you are not sure of the differences. I hope this helps.
Thank you for showing us about resealing an unsealed jar. That's really good to know instead of always just putting it in the frig. It's just the two of us and it takes a long time for us to go through a pint or half pint of jelly. And the pie looks delicious!
@@susanpacker6185I always blended my strawberries first. Yes it will thicken correctly. The only thing is that you have to measure the amount of blended strawberries so you know how much sugar and lemon juice to add. 2 cups blended strawberries + 1 cup sugar+1 tablespoon lemon juice. Cook as she does to thickness desired. Test for jelling. Jar when ready keeping jam on a simmer as you do so
The pies look so delicious. I’m so glad you showed what to do with a jar that didn’t seal. What you made would be called jam and jelly is lighter and smooth. Almost like jello. I usually add rhubarb or apples to my strawberry jam.
When my Mom died on 2011, I inherited her recipe books & cards. She was born in 1920. She had a recipe for strawberry jam. The whole card says --- Strawberry Jam Equal sugar & berries Boil 30 minutes Seal at once (name of aunt who gave her the recipe) --- No pectin. No lemon juice. Think of JELLY as like Jell-o ... clear liquid turned to an almost solid, Jams & preserves both have pieces of fruit in the jelly. Preserves are generally larrger pieces of fruit.
I live this video so much. I came here looking for a "dumb it down" way to make jam. You definitely made it way easier to understand how to. I now have faith in myself on how to. Other videos I have watched scared me.
Oh. That looks delicious. Such a great channel. You definately know what you’re doing in the kitchen beautiful lady….😂 thank you and many hugs and blessings to you and your family. 🙏🏻🥰🇨🇦
I have made strawberry jam for years, always with pectin, usually freezer jam recipe. But, I will definitely try your recipe and not bother buying the pectin as it is getting so expensive. My husband would love the strawberry cream pie so I may try that too. Loved watching both processes! 😊
I have thought for years that canning was just too hard with all the rules and regulations, turns out , it doesn’t have to be so difficult 😀 I’m not much of a rule follower and your common sense, practical approach is what I was needing
Education and wisdom are different. I have a college degree and I still can't make a decent pie from scratch! The skills you have in abundance to provide for your family are amazing to me and it's amazing how much don't know at 76 years old!
Thinking on your jelly/jam/preserve. I always play with the sugar. For example, fresh strawberries are sweet and I find a need for the added sugar. Is flavour the only reason to add some to less sugar?
I make my blueberry jam this same way. I love the older way of doing things and keeping my family the healthiest I can with the choices we have to make things without the added ingredients that the manufacturers add to our food that just is not necessary.
You’re awesome, I’ve been so inspired and have gained confidence to preserve and make many more things from scratch for my family since watching your channel recently!
Hi. I’m new from Southern California. Thank you for sharing your strawberry jams. I used made puree strawberry, arrowroot, sugar and lemon juice then water bath canning.
I just want to say thank you so much for your videos. You are such an inspiration and great teacher. You may be a complete stranger, but you’ve taught me soo much and continue to make it all seem achievable. I’m very thankful for you taking the time to share your life with us all!
Ruthanne, thank you for your no pectin strawberry jam. I have made it a few times now, and it is delicious 🤗 . Your videos are wonderful. Thx again. 👏👏👏
My Canadian grandmother would visit us in the thumb of Michigan & get Black Currant berries from next door & make me Black Currant jam, let it cool & pour paraffin wax on the top instead of lids & rings. Best jam I ever ate. Thank you for the butter trick to eliminate the foam on top. ❤❤ I'm older than you, but I learn so much, thanks for all the hard work you do to get it to us. Really love you're teaching your children that every one must do their part. You really have patience with your children.
Thank you SO much for this video. This is the only way I make jam now, so easy to understand, and it's foolproof. Have made it 3 times now and each time, perfection !! I share it with family and friends and am proud to make sure they know that is a genuine Mennonite recipe. Love you channel !!
This is the only way my grandma made jam. She taught me how to do it. I prefer this method over the pectin. I’m just like you, I seem to reread the directions more than once 😉 I am very blessed to have found your channel. ❤️
It all looks so yummy! Thanks for sharing. You even gave us a bonus of the pie, but I didn't see your crust recipe. I never learned how to make crust because mom didn't know how.😆Maybe in a future video you might show us?????
I leave my strawberries as whole as possibly, that’s the way my Mum always made it, but we call it Jam in the UK and I’ve always used pectin because we like it thick, never had a problem with doing it the pectin way. Jelly is something else over here, it has gelatine in it and is eaten as a dessert not spread on bread. We also used the butter trick as well. I used to heat my jars in the over to a certain temperature and then the lid would seal, but I’ve never put them in the freezer, they go for a couple of years once sealed.
Jam uses the fruit (may be chopped), jelly uses only the juice, preserves keeps the fruit whole & uses a clear sugar/water liquid to preserve it. Preserves can also be made with chopped fruits/vegetable like in chili sauce, etc. or as when doing pickles.
Well done! Thank you! I used to make my strawberry jam without pectin, but sometimes the berries would get almost crunchy, the children didn't like it. Teaching them to follow cooking directions, we have used pectin in some jams. Sometimes I just add a chopped apple, peel too, into my jam. That adds more pectin, with less cooking time. Great pie!!
I love watching your videos. They give me confidence. I love the way your whole family works together. Those children are growing up right! God bless you and your family.
I have made apple, pear and peach Preserves. I am from the south and my family is calls anything that has pieces of fruit a preserve. Anything that has fruit pulp, but no pieces, jam. And what you make that is clear juice that has been strained, jelly I have always loved the pieces of fruit even as a kid... 😋 Thanks for the great videos of the Zimmerman! I have loved them. I am 73 and I can remember my grandmother and mother doing things that were 'way back when'. I still do! I can remember on wash-day at my grandmother's when she and a couple of her sisters with a big black pot suspended by a chain that hung on a tripod with a fire underneath it! No kidding, not teasing! I was little and had to stay on the porch just watching
You are such a precious soul I know I will never get to meet you but I pray to see you in Heaven ❤ Don’t you let anyone destroy your precious ways you train your children I do admire you!
You enjoy every day God has given us and such wonderful precious little ones!!
Matthew 6:33-34 NKJV💝
[33] But seek first the kingdom of God and His righteousness, and all these things shall be added to you. [34] Therefore do not worry about tomorrow, for tomorrow will worry about its own things. Sufficient for the day is its own trouble. 💝
I love it, she just does common sense things when cooking!
Matthew 6:33-34 NKJV💝
[33] But seek first the kingdom of God and His righteousness, and all these things shall be added to you. [34] Therefore do not worry about tomorrow, for tomorrow will worry about its own things. Sufficient for the day is its own trouble. 💝
I just want to say I love your channel. You must be tired every single day with all you do. I'm a 75-year-old man and you have truely impressed me. I do so enjoy the children especially the two young boys, I know they must be a hand full. I agree with you 100%, God is good.
Amen to that!
My mother always made our bread and jellies. Us kids churned the cream to butter when we got home from school. Her pie dough trimmings were baked with butter and a cinnamon sugar mixture. This too was our snack when we got home from school. Great to revisit thanks so much
Me too! I love farm life, and we loved our homemade bread, butter, jelly, and canned or frozen foods! Great life, and RuthAnn is letting people who didn't grow up this way see and understand how very precious this way of living can be.
Since I discovered your chanel,I haven't stopped watching it. I admire you and how you are bringing up your kids
Love your attitude. Jams, jellys, fruit spread its all the same. Its fruit.
Can I give a tip to everyone? Use a Pyrex liquid measuring cup with the handle to pour ANY liquid, jelly, salsa, whatever in the jars...it fits perfectly in the canning funnel and you won't injure your shoulder raising it so high, nor burn your hands. 😊
Thanks for the tip!
@@loosegoose6563 You are very welcome. So much easier than a long handle ladle, lifting your shoulder so high, and getting injuries.
Yes a natural upgrade from the enamel jug my grandmother used
@@paton57 Yes and it fits so nicely in the wide mouth funnel. I hope you like it as much as I do. I'm short, so it's so much easier on my shoulder.
She said, you need to keep the pot simmering. Then if you use your method on this JAM..it would not seal the jars. And you have ANOTHER pot to wash. Your method would not work with this jam.
Don't doubt yourself most people wish they knew half of what you know about cooking and canning so be proud of such an accomplishment ❤
For someone that professes not to like or enjoy cooking you do a great job. You should be very proud of yourself.x
Thank you so much!
Jelly is made with strained fruit juice. There are no pieces of fruit in jelly. Jam: Jam is made with mashed fruit. Preserves: Preserves have whole fruit or large pieces of fruit.
I grew up in an old farmhouse with 12 foot ceilings and we would bring in a tall ladder to clean them. Light bulbs were a real pain.
When my mother made jelly she would skim the foam and put it in a saucer. Whoever was helping in the kitchen would get the skimmings to eat on a biscuit. 😍
😂
We did that too!
I always wasted the rest of a can of tomato paste too. Then, I got the idea of freezing what was left in a baggie and freezing it. It worked great. If you flatten the bag you can break off pieces you need.
Hubs and I are brand new to canning! UA-cam suggested your channel to us - and oh my goodness - you are just the sweetest and best teacher ever! Everything about your channel, home, farm, children, is precious. Thank you! We are making strawberry jam today!!!
I’m new as well. Absolutely love this channel & lifestyle.
It's so wonderful what you do for your family! Providing real, nutritious food and teaching your children to be good citizens, along with knowing the love of the Lord. God Bless you and your family! We need more citizens like you in our country! ❤
I always learn so much from your videos & Im 70 years! Thanks for sharing! I will try this method because pectin is so expensive & I get confused by the pectin instructions, too! Blessings to all 🤗💗🇨🇦
My Grandmother would scrape of the foam and save it in a little dish. That I would love to put on my toast to eat soon after she made the jams! Lol, it was like a treat at that time for me.
Don’t worry about the sugar or what it is suppose to be called, you have the best homestead family channel we have found on UA-cam. Very helpful. We just found your channel a few weeks ago and not were on Zimmerman’s Homestead video marathon. Thank you so much for all you do all the information that you shared I have a friend that says this isn’t necessarily a how to get to how I do. And you do a great job
Jelly is with the absence of the fruit, seed, or skin, like grape jelly you get at the store. Jam is mashed fruit which is what you made. Preserves is made with whole fruit or large pieces. Looks great!
Thank you!!!! I knew someone would come through with a solution
Oh my goodness! Symantec's 😂
What about marmalade! Hahaha ... yup, it's all fruit 😊
@@ginadorothea950 marmalade is when it's made with peels in it!
I hope your comment was just educational. I always said get the jelly out. We never worried about what the jar said
@@engeladutoit4257 Hmm, I do not see a negative post in this thread. It all looks collegial with a little fun thrown in. 😃
I love your channel, don't listen to the haters out there, most of them are ignorant or scared. I have done many of your steps before I ever learned that this is how the Amish do things, because it made common sense to me 😊
I will just have that gorgeous looking pie thank you.
FYI. I always do the hot pack method for my jellies as well, but I turn the jar upside down for a couple of minutes to really heat the lid then turn them right side up and let them cool and seal. Works every time...
Hi. What is the shelf life for storage this way? I do not eat a lot of jam so i like to make it so it stores. Take the flavor out i want at the time while others stay in storage
Is that why my grandma did that ... thanks!
@@wendyhenschel. Hi Wendy, what you could do is make a batch and keep what you want, then give the rest away as gifts. That's what I do b/c I also rarely eat jam and my husband can't eat it at all b/c he's diabetic.
I did mine for years using the same method with complete success. Remembering I have last year's berries in the freezer......hmmm. Thanks for sharing a great recipe!! New subscriber - love your channel. ❤
@@christiansaint716 Try it with Allulose.
I make apple jam- wash aplle cut seeds blemish out- Chop unpealed apple and blend amount U R using- peeling and all- boil with small amount of water- stire on and off- add what ever flavor double pac Jello for about 2 qts of apple when cooked- stir cook for5 min- u want Jello sugars desolved- can in jar while hot- I use apples a lot to make different Jams- as a filler if short on the fruit and accompaninh flavors- I like apple with raseberry
Growing up in England in the 1950’s my mother and grandmother made all of our jams and bottled ( i.e. canned in US terms ) fruit . I have no recollection of any sterilization of jars ! Also the jars were never completely submerged for canning fruit. Jam was never water bathed -just topped with a round of waxed paper and Saran type wrap fixed with a rubber band . I love your interesting videos!
When we made jelly/jam without pectin, we would boil until it would 'flake' off the spoon. But glad to know another way to check it too. Love FourJars lids.
Thank you for sharing. This is how my grandmother made jellies and jams as well. She would even melt paraffin wax on top. No lids. lol. People’s heads would explode if we did that today. lol. Your boys are so stinkin cute. ♥️♥️
We used to always pour wax on jellies to seal. But we still agreed lids😊
That’s how my mother would seal her jams, with wax.. so glad it’s easier now.
Grandma did that as well!
My grandma did the same. I remember always having to remove the wax seal
Just tried this recipe and had a partial jar left so we had that with pancakes for dinner. This recipe makes the absolute best strawberry preserves I've ever had!
Don't you love the feeling of producing your own? You know exactly whats in it, and it tastes far superior than any store bought. I always do freezer jam for strawberry, but cook other types. I recently found that pure juice from the grocery makes beautiful jelly. My new favorite is sour cherry 🍒.
LoL 😂😂😂 your talking about not knowing the difference between Jam, Jelly and Preserves made me think of my Mom. She would say must be Jelly cause Jam don't shake like that. I love everything you do. I have been binging on your videos for two days now. Thank you for being so down to earth.
That pie filling looks like it would make great ice pops for a summer treat. 😋
Oh yes
If your husband did that to you, then You need to become stronger for yourself and your children.
To know the correct way to behave!!
@@kellielarsen7756 What are you talking about?
@@kellielarsen7756
WTH are you talking about?
I have been doing my jam without pectin for years I really prefer it that way! The occasional time I had it to liquid it becomes ice cream topping or flavour for yogurt!
Makes wonderful icecream topping
in this case, can it still be canned and shelved for long-term? or does it need to be used up sooner?
That looks of oh you busted me using my finger in the jelly at the end was priceless. I was laughing so hard but I was watching this while getting my baby back to sleep next to my sleeping husband so I had to try and hold it in 😂
I just found your site a few days ago - you are the sweetest calming loving person I have ever watched - you have brought such joy to me - stay humble and real to yourself-
Just wanted to let you know how much I enjoy your videos. Love your “old school” and practical approach to keeping your family fed and your home in order. It’s rather comforting to watch (sorry if that sounds creepy🥴😳).
Blessings to you and your family🙏🏻
You're blowing my mind with this butter trick!
Absolutely love your videos. I love that you're just making "yummy fruit spread". The pie looks delicious.
Hi RuthAnn and precious family!
This is how I make my strawberry jelly too, I have used less sugar when my father was alive since he was diabetic.
Your pies look so delicious.
I love ForJars lids, they are such a reliable product. I too was scrambling around for lids back then.
I so appreciate all of your videos. I’m 62 years old and yes I still can everything I can get my hands on. I used to have a huge garden when my children where little. We processed our meat and that’s how we made it thru the winter keeping my family fed. My grandmother taught me to can when I was very young and I so enjoyed being with her and her teaching me all she knew.
You talk about your grandmother a lot and isn’t it just wonderful to have those precious memories.
I hope you and your lovely family have a blessed night!
Yes!! Those grandma memories are so precious
I just got a dishwasher, so excited!!! I've been canning for 40 years washing everything by hand. It's going to be so nice for canning. I too just washed jars with soapy water never had a problem.
Oh how I love your special "air dryer" just outside your kitchen door! I wish I had a way to do that, I have to zip across the garage to get to a door! Really nice idea.
What a beautiful after school treat! Your children are soooo lucky! I'm enjoying your channel, RuthAnn. God Bless.
The after school snack I loved best way long ago was Mom's strawberry jam or freezer strawberry jam on saltines!
Beautiful, informative information on the bread making and jam/jelly canning. You are a wonderful teacher giving not only the measurements but the why of it all.💕
And thank you my mother in law tried to teach me before she passed so I'm thankful for you ❤
I've been watching UA-cam for over a year now. Watching people make jams and jelly's. And all better than stuff. You are the very first person who has ever made Jim jelly preserves. Whatever you want to call them exactly. The way my mom used to make them. I love it I'm so happy. The iphone two and i'm watching your videos and I love it
Here in the uk my strawberries and redcurrant ripen together so i add some redcurrant to strawberries for the acidity. Works great.
Thanks for sharing the bit of butter trip! 💯❣️
Such a beautiful lady. Love how you explain your recipes step by step. Easy to follow. Wish we lived closer I'd be coming to your home for classes. Will keep watching your videos. Oh, love your curls, so cute. Thank You for all you do for us. You are a blessing!
Love this channel. You're bringing back the simplicity to cooking, baking, and homesteading that many of us have missed. Please don't ever change that on your channel. God Bless
Your skill in cooking is really commendable. This is a wonderful recipe
I really enjoy learning from you! And I am 63 years old! You are a blessing to us all! Thank you for teaching so many sensible processes! We are in Indiana so we are practically neighbors. LOL!
Oh my. Everything looks so delicious. Love your channel to bits. Thank you from the bottom of my heart…hugs from Ontario , Canada 🙏🏻😘🍁🇨🇦
I am contemplating picking a big bunch of mulberries today and having my 4 year old Granny help me to make jam! She’s so delighted when HER mulberry trees give her treats. Ruthanne you inspire me and make me want to be a better Grannie so thank you from Oz. 🤗
A little bit of butter or margarine also works great when you put it in the potatoes and veggies. No foam nor boiling over
I never thought of this-neat!!
Olive oil when cooking pasta. I do it the Italian way. Bring to boil. Turn off heat and wait about 20 minutes. Never gets mushy. I HAVE to use an electric stove. I compensate for the time & how it cooks longer, than I want.
I really enjoy your channel, I have learned so many things, My kiddos are all grown so I love seeing your youngins helping out and doing their chores in the background, I love how they are so often involved learning the processes.. the jelly looks amazing, and I don't really know the difference between Jelly, jams, and preserves either, To me I ts a Jam if it has chunks of fruit and seeds, and jelly is more of a well blended texture, but I never read the definitions so ... who really cares :) its all great on biscuits !! haha keep up the great work, and thank you so much for being brave enough to share your lives
Thank you so much. I’ve thought that about hot packing but wasn’t sure now I am.😊I’m so blessed by you sharing wisdom from your heritage.
Thank you for explaining how to make jellies without using pectin. That is a sure game changer for me, as I always fret about "oh my goodness, did I get the ratios of fruit--sugar--pectin right?
Now I can share a tidbit with you... Jelly is made from just the juice of the fruit.
Jam is made with the juice plus the pulp of the fruit, like when you run fruit through a food mill, and then combine the mashed up fruit with the juice.
Preserves is the same as jam except the fuit is left whole or cut into chunky pieces. I have fig trees, so I make fig preserves.
In this vlog you are making strawberry jam, as you correctly noted in the title.
I've heard you say several times that you are not sure of the differences. I hope this helps.
Thank you for showing us about resealing an unsealed jar. That's really good to know instead of always just putting it in the frig. It's just the two of us and it takes a long time for us to go through a pint or half pint of jelly. And the pie looks delicious!
You’re welcome
@@Ruthannzimm I already blended up my strawberries will they still thicken like they should?
@@susanpacker6185I always blended my strawberries first. Yes it will thicken correctly. The only thing is that you have to measure the amount of blended strawberries so you know how much sugar and lemon juice to add. 2 cups blended strawberries + 1 cup sugar+1 tablespoon lemon juice. Cook as she does to thickness desired. Test for jelling. Jar when ready keeping jam on a simmer as you do so
We are two ppl as well and can eat a pint a week. But we try not to🤣
The pies look so delicious. I’m so glad you showed what to do with a jar that didn’t seal. What you made would be called jam and jelly is lighter and smooth. Almost like jello. I usually add rhubarb or apples to my strawberry jam.
Awesome video. You are such a blessing to us just learning this domestic stuff. God bless you & your precious family . ♥️🌟♥️✝️🇨🇦
When my Mom died on 2011, I inherited her recipe books & cards. She was born in 1920. She had a recipe for strawberry jam. The whole card says
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Strawberry Jam
Equal sugar & berries
Boil 30 minutes
Seal at once
(name of aunt who gave her the recipe)
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No pectin. No lemon juice. Think of JELLY as like Jell-o ... clear liquid turned to an almost solid, Jams & preserves both have pieces of fruit in the jelly. Preserves are generally larrger pieces of fruit.
💖
I live this video so much. I came here looking for a "dumb it down" way to make jam. You definitely made it way easier to understand how to. I now have faith in myself on how to. Other videos I have watched scared me.
Same was DREADING messing it up
So happy to see you recycling perfectly good plastic zip lock bags!
Thank you for sharing your video. I love making no can/no pectin products from my garden, orchard, vineyard.
Oh. That looks delicious. Such a great channel. You definately know what you’re doing in the kitchen beautiful lady….😂 thank you and many hugs and blessings to you and your family. 🙏🏻🥰🇨🇦
I have made strawberry jam for years, always with pectin, usually freezer jam recipe. But, I will definitely try your recipe and not bother buying the pectin as it is getting so expensive. My husband would love the strawberry cream pie so I may try that too. Loved watching both processes! 😊
I have thought for years that canning was just too hard with all the rules and regulations, turns out , it doesn’t have to be so difficult 😀 I’m not much of a rule follower and your common sense, practical approach is what I was needing
Education and wisdom are different. I have a college degree and I still can't make a decent pie from scratch! The skills you have in abundance to provide for your family are amazing to me and it's amazing how much don't know at 76 years old!
Your children are so Adorable. 💝💐
I am a new subscriber, I love how easy and simple you make everything ❤
I’m so excited for this! I am getting ready to make a fresh batch of strawberry jam and I really don’t want to use pectin anymore.
I would never throw the liuid strawberry juice away- I would make my jello with it-
I am making this recipe right now and I made strawberry juice!
I think water needs to cover the lid
I always thaw my berries in a colander, refreeze the juice till I have enough excess juice to make wine😋
I’ve cooked since I can remember am closely watching you make pie crust since I’m not good at it. Oh giggled at the blue nail polish.
Or add it to basil tea!!!
Been making jam like you all my life and never knew about the wrinkles. Thanks 😊
Thinking on your jelly/jam/preserve. I always play with the sugar. For example, fresh strawberries are sweet and I find a need for the added sugar. Is flavour the only reason to add some to less sugar?
Your kitchen looks so clean and organized! Great job kids. It is more enjoyable to create in a clean space.
Thank you!!!
I would not know
Thank you for sharing how to reseal a jar that didn’t seal! The jelly and pies look delicious!
I make my blueberry jam this same way. I love the older way of doing things and keeping my family the healthiest I can with the choices we have to make things without the added ingredients that the manufacturers add to our food that just is not necessary.
Pie loooks so creamy and delicious. My mom used to make lot of jam the old fasjioned way with pectin. Ive made both ways.
I love the way this family lives. Their honestnessty .
Thank you for sharing! I just made this recipe. Jars cooling as we speak!
I made the jam!!! It was wonderful love the no pectin method!!! Thank you
You’re awesome, I’ve been so inspired and have gained confidence to preserve and make many more things from scratch for my family since watching your channel recently!
That pie looks so delicious! Even though I am by myself, you have encouraged me to do some canning and preserving. Thank you for that!
Skills!! You never know when things will change and you might need them!
Fabulous video again. Loved this recipe.
the children are all so cute. But that last one...the finger-licker... 🙂. Just too cute!
That was a smart use of the colander! Great video! Thanks sweetie 🥰
Hi. I’m new from Southern California. Thank you for sharing your strawberry jams. I used made puree strawberry, arrowroot, sugar and lemon juice then water bath canning.
I just want to say thank you so much for your videos. You are such an inspiration and great teacher. You may be a complete stranger, but you’ve taught me soo much and continue to make it all seem achievable. I’m very thankful for you taking the time to share your life with us all!
Love this recipe! I made jam this weekend! So good on ice cream💜💜 Thank you for sharing!
Ruthanne, thank you for your no pectin strawberry jam. I have made it a few times now, and it is delicious 🤗 . Your videos are wonderful. Thx again. 👏👏👏
My Canadian grandmother would visit us in the thumb of Michigan & get Black Currant berries from next door & make me Black Currant jam, let it cool & pour paraffin wax on the top instead of lids & rings. Best jam I ever ate. Thank you for the butter trick to eliminate the foam on top. ❤❤ I'm older than you, but I learn so much, thanks for all the hard work you do to get it to us. Really love you're teaching your children that every one must do their part. You really have patience with your children.
Thank you SO much for this video. This is the only way I make jam now, so easy to understand, and it's foolproof. Have made it 3 times now and each time, perfection !! I share it with family and friends and am proud to make sure they know that is a genuine Mennonite recipe. Love you channel !!
Thank you for sharing your family history of how you learned all of your knowledge from your grandmother and mother. you are a true blessing.
This is the only way my grandma made jam. She taught me how to do it. I prefer this method over the pectin. I’m just like you, I seem to reread the directions more than once 😉 I am very blessed to have found your channel. ❤️
I love how you don't waste a drop. Props to you - I do the same given food is expensive
It all looks so yummy! Thanks for sharing. You even gave us a bonus of the pie, but I didn't see your crust recipe. I never learned how to make crust because mom didn't know how.😆Maybe in a future video you might show us?????
I leave my strawberries as whole as possibly, that’s the way my Mum always made it, but we call it Jam in the UK and I’ve always used pectin because we like it thick, never had a problem with doing it the pectin way. Jelly is something else over here, it has gelatine in it and is eaten as a dessert not spread on bread. We also used the butter trick as well. I used to heat my jars in the over to a certain temperature and then the lid would seal, but I’ve never put them in the freezer, they go for a couple of years once sealed.
Thanks, I love having options 🍓🥫💚
Thank you for teaching us that. I will try that out. Both the cream pie and the jam/jelly/preserves.
The jam and pie looks so good. That is also how I make my jams . I can’t wait to make the pie!
Jam uses the fruit (may be chopped), jelly uses only the juice, preserves keeps the fruit whole & uses a clear sugar/water liquid to preserve it. Preserves can also be made with chopped fruits/vegetable like in chili sauce, etc. or as when doing pickles.
Beautiful, just beautiful! Thank you, dear sister!🙌🏻🙌🏻👑💕🙏🏻🕊🌷
Well done! Thank you! I used to make my strawberry jam without pectin, but sometimes the berries would get almost crunchy, the children didn't like it. Teaching them to follow cooking directions, we have used pectin in some jams. Sometimes I just add a chopped apple, peel too, into my jam. That adds more pectin, with less cooking time. Great pie!!
I love watching your videos. They give me confidence. I love the way your whole family works together. Those children are growing up right! God bless you and your family.
I have made apple, pear and peach Preserves. I am from the south and my family is calls anything that has pieces of fruit a preserve. Anything that has fruit pulp, but no pieces, jam. And what you make that is clear juice that has been strained, jelly
I have always loved the pieces of fruit even as a kid... 😋
Thanks for the great videos of the Zimmerman! I have loved them. I am 73 and I can remember my grandmother and mother doing things that were 'way back when'. I still do! I can remember on wash-day at my grandmother's when she and a couple of her sisters with a big black pot suspended by a chain that hung on a tripod with a fire underneath it! No kidding, not teasing!
I was little and had to stay on the porch just watching
Your explanation of preserves, jam and jelly sound right to me!
I missed the part where she strain the fruit out