I had to yell 'NO!' when you poured the rest of the calcium in the water. Every time I use Pomona's I never have enough of the calcium to do multiple batches. Your jam is so beautiful and isn't it nice to be able to use less sugar?! Thank you, Leisa!
Pomona’s is great! I love making low-sugar jam with it. Also do sauces with half the pectin, great for yogurt etc. Blueberry-maple syrup-vanilla was my favorite this year. I buy Pomona’s by the pound.
Love me some Michigan blueberries and peaches. I’ve used Pomona for years. Had blueberry cardamom jam this morning made using it. Every time I look at a traditional recipe for jam I just can’t handle the amount of sugar that is put in. This weekend I hope to make peach jelly with what was left from my peach preserving last week.
Pamonas is the best. I've never had a failure. It's cheaper if you buy it in bulk directly from the company. I used Truvia sugar blend for my sweeter and we love it.
I wanted to use that. It isn’t kosher certified but the ball low sugar is. I made peach and cherry jam with Splenda (fridge-didn’t process). I am still toying with it. Blueberries sound yummy right now. Canned green beans yesterday plus filled the dehydrator. Today we canned pickled green tomatoe slices for frying and made apple molasses for later this fall. Friday I’m canning your beef and mushroom soup. The chuck roast is thawing in the fridge. Yum.
Pamela Leitman I just double checked. Ours are CRC (Chicago Rabbinical Council). That’s our Beit din (I’m in Memphis). I recall the ones in Washington were OU? The liquid pectin i have says COR-but I prefer powdered pectin. Didn’t like the liquid.
OMG Leisa, did I mess this one up. I put in 4 teasp. of calcium water and used 1/2 c. of lemon juice (I misunderstood the directions...lol.) believe it or not, it Still came out so darn good. Used it on top of blueberry swirl ice cream...OMG blueberry heaven. Thank You for sharing all these wonderful videos. HUGS from Canada
I love blueberries. My favorite jam is Bluebarb jam. It has rhubarb and blueberries. Recipe is found in an old Farm Journal cooking and preserving cook book.
Paranoid canner speaking again😜 Did some strawberry jam today, really happy with my result! I need to can more, these boys in my house; like I want to hide jars to see how good they would be in a year. Love your recipes , hope your doing well❤️
@@privateprivate8366 I totally understand thank you for your reply I have Monk Fruit Sweetener just wondering which would work better. I do know we can use sweeteners according to the research UA-cam channel "RedRose Homestead" posted I do not think she has used any of them yet. I will try to search for information on those 2 sweeteners I am pretty sure Splenda is ok but I do not care much for it.
@@1954evelyn it’s a tough call as I’ve never seen anything written in regards to what happens when various artificial and natural sweeteners are combined. What I mean by this is that, in a day, if you have a diet beverage, sweetened with Splenda or saccharine and, then, have something else sweetened with Monk fruit sweetener (which is usually a combo sweetener) or Stevia, what are the biological effects, if any?
I thought your channel would be a good place to post this. We put food away for emergencies and hard times but think about what you might do with all those jars of food if you’re emergency is a wildfire. Some areas in our community are under mandatory evacuation this week and the fires are threatening many more areas in California. Today I’m concentrating on protecting our food supply. I’m adding a post script one week later. In the end we had to evacuate. I was able to feed my family who came to help us while we waited (three days) for the order to leave and my husband and I ate two meals a day, from the food I had canned, while we were evacuated. Our neighborhood survived.
Nancy Moe it’s super easy! Took me just a batch or two to get it nailed down. You do have to follow the instructions closely. Their website has lots of recipes and info.
Leisa, do you need to use the Pomona pectin to make low sugar jam? I have about 8 cups frozen blueberries I would love to use for this jam. Thank you for sharing all your fabulous ideas.
Question Leisa...after using regular pectin and being astonished at the amount of sugar required, I found "no sugar needed" pectin( you can if you want). Is there a reason for all the sugar with regular pectin, does it not set up or something?
I have bags of frozen Organic berries from Costco.....can I used those instead of fresh? New to canning and haven't done jam yet and would love to make low sugar ones. I feel like I've asked this question before...senior moment😩
I love your channel! You tube won't send me notices anymore since I don't have anything to watch except on the computer. Is there a way to get notices of your videos in another way?
I love blueberries, but weirdly think they don't taste like much on their own. My blueberry jam is yummy but only if I put it on some toast that has already been buttered, same with my syrup I like it better on pancakes and waffles that have been buttered or on vanilla ice cream but strangely I think its always a little lacking by itself. Any one else feel that way or am I just weird?
I had to yell 'NO!' when you poured the rest of the calcium in the water. Every time I use Pomona's I never have enough of the calcium to do multiple batches. Your jam is so beautiful and isn't it nice to be able to use less sugar?! Thank you, Leisa!
Pomona’s is great! I love making low-sugar jam with it. Also do sauces with half the pectin, great for yogurt etc. Blueberry-maple syrup-vanilla was my favorite this year. I buy Pomona’s by the pound.
I enjoy your no nonsense video style.
Love me some Michigan blueberries and peaches. I’ve used Pomona for years. Had blueberry cardamom jam this morning made using it. Every time I look at a traditional recipe for jam I just can’t handle the amount of sugar that is put in. This weekend I hope to make peach jelly with what was left from my peach preserving last week.
oooh that sounds good, I have a blueberry orange preserve but Cardamon...I love it! How much do you add to a batch the size Leisa made?
JE Anderson Don’t recall, sorry. I likely did it to taste.
Pamonas is the best. I've never had a failure. It's cheaper if you buy it in bulk directly from the company. I used Truvia sugar blend for my sweeter and we love it.
Beautiful jam! Pamona's is great.
I wanted to use that. It isn’t kosher certified but the ball low sugar is. I made peach and cherry jam with Splenda (fridge-didn’t process). I am still toying with it. Blueberries sound yummy right now. Canned green beans yesterday plus filled the dehydrator. Today we canned pickled green tomatoe slices for frying and made apple molasses for later this fall. Friday I’m canning your beef and mushroom soup. The chuck roast is thawing in the fridge. Yum.
mcomeslast so Ball Low Sugar has an OU?
Pamela Leitman I just double checked. Ours are CRC (Chicago Rabbinical Council). That’s our Beit din (I’m in Memphis). I recall the ones in Washington were OU? The liquid pectin i have says COR-but I prefer powdered pectin. Didn’t like the liquid.
mcomeslast actually we accept CRC here in NYC as well.
mcomeslast btw what does COR stand for?
OMG Leisa, did I mess this one up. I put in 4 teasp. of calcium water and used 1/2 c. of lemon juice (I misunderstood the directions...lol.) believe it or not, it Still came out so darn good. Used it on top of blueberry swirl ice cream...OMG blueberry heaven. Thank You for sharing all these wonderful videos. HUGS from Canada
Never heard of it. I'll have to look for it.
I love Pamonas!! You can also use honey as your sweetener.
Just made this! So good!
I love blueberries. My favorite jam is Bluebarb jam. It has rhubarb and blueberries. Recipe is found in an old Farm Journal cooking and preserving cook book.
Blueberry is my favorite!
A pastry blender also works well to mash the berries. I crush them in batches in a pie plate.
I made this a few months ago talk about yummy I love it on pancakes or waffles
OMG I LOVE blueberries 😍
Looks beautiful!!!
Beautiful jam!
I absolutely love Pimonas pectin... it’s my go to when making jams.. awesome video Leisa!
Paranoid canner speaking again😜 Did some strawberry jam today, really happy with my result! I need to can more, these boys in my house; like I want to hide jars to see how good they would be in a year.
Love your recipes , hope your doing well❤️
I have some huckleberry in the freezer just waiting for a recipe like this. Can't wait to make some huckleberry jam.
Looks delicious!!
Yum, yum, yum!
I will have to try this. 😊 👍
Love your channel ordered the orchard road lids. How do you like them?
Love them!
I have the Pomona pectin canning book! You made me think I could try it.
OMG I want to make some too
Hi Leisa, I hope I didn't ask to many questions about my pressure canning..I didn't hear back on my last one..I imagine you are very busy.
I’ll need to research to see if this can be created with Monk Fruit Sweetener, as well. Thank you!
Private Private did you try this recipe with Monk Fruit Sweetener. How did it turn out. I want to try it with Allulose sweetener.
@@1954evelyn I have not. Life has been the typical mess.
@@privateprivate8366 I totally understand thank you for your reply I have Monk Fruit Sweetener just wondering which would work better. I do know we can use sweeteners according to the research UA-cam channel "RedRose Homestead" posted I do not think she has used any of them yet. I will try to search for information on those 2 sweeteners I am pretty sure Splenda is ok but I do not care much for it.
@@1954evelyn it’s a tough call as I’ve never seen anything written in regards to what happens when various artificial and natural sweeteners are combined. What I mean by this is that, in a day, if you have a diet beverage, sweetened with Splenda or saccharine and, then, have something else sweetened with Monk fruit sweetener (which is usually a combo sweetener) or Stevia, what are the biological effects, if any?
@@privateprivate8366 thank you
Really love Pomona’s. Really low carb friendly. Put just a dab on some cheese, very yummy and low carb. Just a dab, not a spoonful.
Pomona Pectin is SO expensive though! I'm afraid I'll have to stick to Sure-Jell low sugar. But yours certainly looked wonderful!
I thought your channel would be a good place to post this. We put food away for emergencies and hard times but think about what you might do with all those jars of food if you’re emergency is a wildfire. Some areas in our community are under mandatory evacuation this week and the fires are threatening many more areas in California. Today I’m concentrating on protecting our food supply. I’m adding a post script one week later. In the end we had to evacuate. I was able to feed my family who came to help us while we waited (three days) for the order to leave and my husband and I ate two meals a day, from the food I had canned, while we were evacuated. Our neighborhood survived.
This is totally off this canning topic but if I boil chicken and stick it in the fridge over night can I still can them
Absolutely
Hi Leisa. Long time viewer, long time commenter. Hehehe...
Thank goodness! Hahaha
Pamona's is new to me. Is it temperamental? Yours turned out just beautiful. Thank you Leisa. 💗
Nancy Moe it’s super easy! Took me just a batch or two to get it nailed down. You do have to follow the instructions closely. Their website has lots of recipes and info.
Leisa, do you need to use the Pomona pectin to make low sugar jam?
I have about 8 cups frozen blueberries I would love to use for this jam.
Thank you for sharing all your fabulous ideas.
I have no measurements for a low sugar version of this jam, sorry
There is a recipe for low sugar blue berry jam in the Sure Jell low sugar pectin box. (the pink box)
You can even use less sugar or stevia, or monk sugar with Pomona's
This is quite low in sugar though!
Question Leisa...after using regular pectin and being astonished at the amount of sugar required, I found "no sugar needed" pectin( you can if you want). Is there a reason for all the sugar with regular pectin, does it not set up or something?
Correct. Regular pectin requires the sugar to "activate"
Ta Leisa:)
I have bags of frozen Organic berries from Costco.....can I used those instead of fresh? New to canning and haven't done jam yet and would love to make low sugar ones. I feel like I've asked this question before...senior moment😩
Ues you can...lol
@@SuttonsDaze Thank you and sorry for the typos. Wasn't wearing my readers🤓
I love your channel! You tube won't send me notices anymore since I don't have anything to watch except on the computer. Is there a way to get notices of your videos in another way?
I'm working on a way to notify everyone
@@SuttonsDaze Thank you I sure appreciate it!
can I use a steam canner for this recipe?
Yes you can!
Hmmm. Maybe it will be worth $14 plus shipping per packet. That does look good, and I’ve never liked the super sticky sweetness of jams.
Hello
I love blueberries, but weirdly think they don't taste like much on their own. My blueberry jam is yummy but only if I put it on some toast that has already been buttered, same with my syrup I like it better on pancakes and waffles that have been buttered or on vanilla ice cream but strangely I think its always a little lacking by itself. Any one else feel that way or am I just weird?
Fresh scones, strawberry jam and cream - jam by it's self is good, but it needs a friend or two. Defiantly agree!
When making jelly from juice can this be done without using any sweetener ???....I guess if I did this then product wud not b shelf stable