Got this recipe cooking in the slow cooker as I type this. Making a double batch in a large crock pot so I just doubled the recipe. I used frozen mixed berries along with the cranberries. I plan to can it in sterilized jars and water bath it for 20 minutes to hopefully make it shelf stable as all the berries I used are acidic enough to can. I will update once it's done. I'm so excited to taste it can't wait!! Thanks again for a great easy to follow recipe and video!!
As it sits in the jars does it thicken a little more?? Just wondering doesn't matter it looks delcious! Also how long does it store for and should it be kept in the fridge? If one wanted to keep it shelf stable due to limited fridge space would you put it in a water bath for say like 15 minutes or so? Did you sterilize your jars before using? I'm going to definitely make this just want to make it so it lasts with out going bad. Thank you for sharing your awesome recipe, great job and love your bits of humor. "Bonus" LOL
"its perfect in my opinion"... Lol.. that gave me a chuckle.. if course it is, it's home made by you so its gotta be better than anyone elses. .. thank you for the video .. ive been foraging for free blackberries ... Out if no where i wondered if i can use the slow cooker to make jam.. and found your video... Your glee has given me the nudge to do it... Woooo... Any idea how long it really last if top goes on while it's hot? Do you water bath or pressure can yours for longevity?
I don't water bath, grandma never water bathed, as long as it is stored in a cool area out of the sun it should be fine for a year. But its your food, do what you feel confortable with.
Ok, cool, I hope it turned out. I don't eat jam very often anymore so I still have lots, but I make double batches of the sweet Thai chili sauce now, it goes fast.
All finished making this and turned out delicious! I think next time though I'll use less cranberries they really take over the flavor I found and add in some apple which is also high in pectin. Other then that it's delicious! :) Once again thank you very much appreciate you sharing your recipe and video!!
I'm thinking of using a small tart apple variety and chopping it very finely so it'll disintegrate into the jam. No bits to bite into, but will add tartness and pectin
@@msr1116 did you try making it with the apple yet?? I make this all the time now with all kinds of different frozen fruits. I haven't used apple yet but am planning to very soon once apples come into season again so I can get them fresh.
@@mrssoapmistress .... No, not yet but since my post another video popped into my feed. In it, apple is used for its pectin along with chia seeds to thicken without the usual high volume of sugar. The channel is How to Cook Smarter. The video title is: The only healthy fruit jam recipe you'll ever need. Read through the comments for people who have made it...they seem happy with the results..
@@msr1116 Thank you for the update and the tip, I'll definitely have to check out that other recipe! This recipe here does get thick the longer you cook it down. I make it with all kinds of frozen fruit and I can it and water bath it and it lasts for over year I have some that's over a year I just opened the other day and tastes delicious. So when I see fronze fruit on sale I grab about 6 bags and make a few batches of this and can it up to last. It's so easy to make and so delicious to, but i'm definitely going to check out that other video you mentioned and perhaps try that one as well :)
I haven't tried this with hot peppers. I have purchased some jams and preserves from farmer's market and Amish/Mennonite stores with jalapenos or other peppers ... such as a mango with habenero... Did you try it yet? I am curious also. Thanks .... oh, and by the way, I'm from Missouri as well... the Ozarks. I did a Google search for a blueberry jam with peppers and found some recipes. I've got my blueberries in the instant pot now... just going to "punt" and use one of the recipes to create my own... I'll let ya know! lol
Written Recipe: wp.me/p9Dyde-6Dp
Got this recipe cooking in the slow cooker as I type this. Making a double batch in a large crock pot so I just doubled the recipe. I used frozen mixed berries along with the cranberries. I plan to can it in sterilized jars and water bath it for 20 minutes to hopefully make it shelf stable as all the berries I used are acidic enough to can. I will update once it's done. I'm so excited to taste it can't wait!! Thanks again for a great easy to follow recipe and video!!
Bonus haha!
You are making all the stuff I’m missing in my life. Thank you for the recipes!
Awesome, glad you're enjoying the videos. I did notice that his recipe has been getting a lot of looks today, maybe someone is giving it a try.
THANK YOU for sharing your youtube, AS I keep thinking about making jams in the slow cooker .😊😊👍👍
As it sits in the jars does it thicken a little more?? Just wondering doesn't matter it looks delcious! Also how long does it store for and should it be kept in the fridge? If one wanted to keep it shelf stable due to limited fridge space would you put it in a water bath for say like 15 minutes or so? Did you sterilize your jars before using? I'm going to definitely make this just want to make it so it lasts with out going bad. Thank you for sharing your awesome recipe, great job and love your bits of humor. "Bonus" LOL
Thanks for the video. I hope this recipe works for apricots?
I'm planning to make this one and the applesauce too!! Fall ideas😍
Hope you like it, I think it is delicious, and it's so easy.
Thanks so very much for this 😊
I’m so making this!!!!! 😋
A few people have told me that made it and liked it, I have been using this recipe for years.
You should definitely do a video for apple butter I’ve never heard of it 🙂
I did the video, it is like the best apple sauce in the world.
"its perfect in my opinion"... Lol.. that gave me a chuckle.. if course it is, it's home made by you so its gotta be better than anyone elses. .. thank you for the video .. ive been foraging for free blackberries ... Out if no where i wondered if i can use the slow cooker to make jam.. and found your video... Your glee has given me the nudge to do it... Woooo... Any idea how long it really last if top goes on while it's hot? Do you water bath or pressure can yours for longevity?
I don't water bath, grandma never water bathed, as long as it is stored in a cool area out of the sun it should be fine for a year. But its your food, do what you feel confortable with.
it’s probably me! I just made the sweet chilli and the jam!
Ok, cool, I hope it turned out. I don't eat jam very often anymore so I still have lots, but I make double batches of the sweet Thai chili sauce now, it goes fast.
All finished making this and turned out delicious! I think next time though I'll use less cranberries they really take over the flavor I found and add in some apple which is also high in pectin. Other then that it's delicious! :) Once again thank you very much appreciate you sharing your recipe and video!!
I'm thinking of using a small tart apple variety and chopping it very finely so it'll disintegrate into the jam. No bits to bite into, but will add tartness and pectin
@@msr1116 did you try making it with the apple yet?? I make this all the time now with all kinds of different frozen fruits. I haven't used apple yet but am planning to very soon once apples come into season again so I can get them fresh.
@@mrssoapmistress .... No, not yet but since my post another video popped into my feed. In it, apple is used for its pectin along with chia seeds to thicken without the usual high volume of sugar. The channel is How to Cook Smarter. The video title is: The only healthy fruit jam recipe you'll ever need. Read through the comments for people who have made it...they seem happy with the results..
@@mrssoapmistress . The other thickener in the video I referenced is pulverized oats cooked with the fruit.
@@msr1116 Thank you for the update and the tip, I'll definitely have to check out that other recipe! This recipe here does get thick the longer you cook it down. I make it with all kinds of frozen fruit and I can it and water bath it and it lasts for over year I have some that's over a year I just opened the other day and tastes delicious. So when I see fronze fruit on sale I grab about 6 bags and make a few batches of this and can it up to last. It's so easy to make and so delicious to, but i'm definitely going to check out that other video you mentioned and perhaps try that one as well :)
Anyone try to make this adding hot peppers? Think it would work? Thanks, Kristy in Missouri 😃🇺🇸🇺🇸🇺🇸
I haven't tried this with hot peppers. I have purchased some jams and preserves from farmer's market and Amish/Mennonite stores with jalapenos or other peppers ... such as a mango with habenero... Did you try it yet? I am curious also. Thanks .... oh, and by the way, I'm from Missouri as well... the Ozarks. I did a Google search for a blueberry jam with peppers and found some recipes. I've got my blueberries in the instant pot now... just going to "punt" and use one of the recipes to create my own... I'll let ya know! lol
I like that wide mouth funnel you have. I'll have to look on Amazon for one.
It's used by the soup vendors to fill plastic bags with soup, it is similar to a canning jar funnel.
Catfish Kitchen I checked a couple of my stores, with no luck. Amazon carries all kinds, all prices.
👍👌😎
Thanks