Thanks for watching! I included the full recipe in the show notes, and you can get FREE access to my Jam Makers Mini Course right here: theprairiehomestead.com/jam
Hey I was watching one of your vids when you lost power.My pal has a croft in Scotland and regularly gets power cuts where he is ,he bought a thing called Home Biogas it produces gas and liquid fertilizer from your food and garden waste .I think he paid 720 dollers for it but it comes with all the pipework and fittings and a gas hob ,he usually gets bout a couple of hours worth off gas when he needs to use it ,😊
The Prairie Homestead : Thank you much, just the video/information I was sincerely seeking as we consume no refined white sugar whatsoever. We are building our own 'organic' orchard and want to preserve as much of it as possible except of course what we eat freshly picked. I am forwarding this to my wife who will likely become one of your subscribers, she is watching it now.
If your jam doesn't set up nicely, no worries, when your ready to eat it, add 2 tablespoons of chia seeds, stir really really well, let sit in the fridge overnight and you have some thickened jam :)
I found a recipe that calls for saving up apple cores (you can freeze them until you get enough). You then boil them up in a bit if water until all the apple has softened. Then strain it and save in fridge or freezer and use that as the pectin! I tried it one year and it worked wonders. Just been a bit lazy this year, plus the geese love the apple cores, lol.
I heard that before and had forgotten about it till i saw your post. Thaks for the tip! I actually EAT my apple cores..... i know... it is weird... but i do lol
My grandmother always put her rhubarb leaves back around the rhubarb as a weed barrier. I do that too, I just lay them flat around the patch. ☮️-Kirsten
I used Pomona’s pectin this year! First time making jam because I am diabetic. I made cherry jam and cherry/blueberry/wild blackberry and raspberry. It came out wonderful! The instructions allowed me to make up my own recipes, in fact they seem to encourage it. I would recommend this to everyone!
Suze I agree. I had blueberries this year that needed no sugar. It can be done! You can use Pomona’s with no sugar jams. I like them better than butters they taste more like the fruit that way. ♥️🙏🤓
You can use zylitol for sweetener. It is a natural sugar substitute that does not raise glucose levels. It has no after taste and works great in baking also?.
The foam is the best tasting part with salrine crackers. I remember my grandmother sharing that with me to taste test the product. She was lucky to have to do food preparedness as a young woman and then the economy improved and in her elder years food was always available and reasonably priced....thank you for sharing you honey secret.
I grew up in Canada. I can remember my mom handing us a stalk if rubarb and a Dixie cup with some sugar. We would sit on the back step eating it raw dipped in sugar. My fav pie to this day is her apple and rhubarb pie with a slice of sharp Cheddar cheese (cheese is a nod to my dad). Thanks fir bringing mom and dad to mind.
You don't need pectin either. I use honey and just cook down until it sets a bit when you put a bit on a plate. It makes less jam per batch, but the flavor is amazing!!! Occasionally, when I've had "help", jam won't set quite as much as I like, so we just use it for syrup. If you do it correctly, it will always set. Just honey and fruit.
I’ve found that when I heat my lids they stay sealed longer than the ones I didn’t heat. I believe that the company started saying there is no need to heat the lids at around the same time they said that they stay sealed for “up to 18 months”. I’ve had lids, which I’ve boiled, stay sealed for years....not just 18 months.
If anyone has trouble reading know that this wonderful creator has put captions on their video! If the music is too loud or voice too low for hard-hearing/ deaf person. Plz click on that little CC button on the bottom right corner. It will save you so much annoyance. I have trouble myself hearing people videos and super happy when they add captions. It makes my life so much easier. :)
@@vernareed2692 Then that's UA-cam and not the creators fault. I see it just fine on my screen is your computer to date on all updates? Sorry, I know this seems silly but even just refreshing the page might help. Good luck!
@@vernareed2692 There are tool buttons at the base of your player screen. The Play button? The Pause button do you see those? There is a volume button as well It enables you to add volume in the settings and increase the screen size view or the position. The pause button, play button are on the left these tools should appear on the same sight plain but on the right. Look for CC. Your device volume settings also have a volume option. Whether you are on a pc or device you should have at least two options to increase the volume. Do come back and ask for assistance or call your device manufacturer.
@@b.walker5955 my fave is the cog wheel that has options for the playing speed - I speed up the bits I am confident about and slow it down for tricky bits . Its amazing how our brains quickly adapt to higher speech speeds. I use that all the timee for videos that are just interviews!
Just a note: One year I let our chickens dig around in our garden for the winter and early spring. The rhubarb came up and they were eating the leaves off. Knowing they are poisonous I freaked. But after doing some research found that it doesn't hurt chickens. So now I don't worry and they have been eating leaves for years and it never bothers them at all. Don't know about pigs though. We love rhubarb! Love your videos. Thanks.
Hey, to get the honey+pectin out of the bowl easier: when mixing them (h&p) together you could have it sitting in another bowl that has warm water in it. You’re going to heat it anyway.
unripe fruit has naturally more pectin. So when you pick strawberries be sure to gather the green ones too. contantly stirring jam with my grandma was awesome; making jam with my grandpa, we ALWAYS forgot the pectin. Good on ice cream and waffles though!
I want to say thank you for the above sea level advice! I grew up canning with my mom, but that was in WA state, at sea level. Now that I live in CO, I never would have thought I needed to extend the time. Thank you for teaching me something new!
I've been using Pomona's pectin for several years. I love blackberry jam, but was so disgusted by the 1/2 sugar recipes for the standard pectins. I now either use a fraction of the sugar or monk fruit or some mix of alternate sweeteners. I recommend this stuff to everyone. The directions are a little confusing, but the jams firm up perfectly every time.
We made our apple butter without pectin. Fill a crockpot with quartered apples, cores and all, a 1/4 c apple cider vinegar and cook it down for like six hours. The crock pot keeps it from scorching. Then we mashed it through a sieve added sugar and spices and then pressure canned it. It worked really well and was pretty easy!
You’re a natural for tutorials. I enjoyed this jam making session. One of the biggest reasons jamming seems intimidating, is the lack of knowledge about things like “a rolling boil” during the cooking or how to identify the readiness to jar. You’ve offered those tips and I appreciate when you zoom in to show what those things look like. It’s one thing to talk about it; it’s another to see what it actually looks like and it presents a very professional demonstration. My Mom used to put a few drops of rum on the lids to further sterilize them.😋 (it’s okay for young people as it evaporates) and it might prove more interesting for your yawning daughter!!!!😉😉😉 loved that family touch👩👩👦 I have always felt that the fruit is way over cooked in jam preparation. I have tended to pick the fruits, lay them out on a cookie sheet; freeze them and once frozen, freezer bag them and take them back out as needed; thaw and soften them on a very low heat adding desired amounts of honey. I have always used only local raw honey as I have seen documentaries on how store bought honey can be unscrupulously “honey laundered” you’ve got to google that...it’ll make you look at store bought honey in a new way. However, making jam is a great way to create food storage without the use of appliances to store it; something that is going to once again become a necessity as energy costs continue to skyrocket. Thanks again for the great vlog👍🏻
I tried Pamona’s for the first time a few weeks ago. I mad Forsythia Jelly from the flowers on our bush. It was SOOO YUMMY! Thank you for the GREAT explanation of Pamona’s I found it very confusing at first. There is so much left over.
Quick and easy jam for us has only fruit cooked down with NO sugar at all! We just add a few Tbsps chia seeds at the end. So easy and tastes natural and fresh!! Plus sugar-free for Wheat Belly or keto diets and against Covid-19!
Jill! I grew raspberries this year! I picked 4 cups just today and followed this recipe. It turned out awesome!!! Thank you! ♥️ This was my first success with jam. 👏👏👏
I LOVE the water spout over the stove!!! Perfect for canning!!! I am allergic to white sugar, so I haven't done jams in years. I've seen Pomona several places and this video was a terrific tutorial in using it. I think it will work great for jam. We have some blackberries that are frozen - and I need freezer room! LOL So I'll start with those to see how it works out. I might try with Weck jars. The new canning jars are not made nearly as well as the older ones and they break often - even when they are hot. I've been very disappointed. My older jars - purchased at auctions from women who retired and stopped canning - are the only ones that consistently do not break. I also use gold lids - never silver. Silver lids never properly seal for me. May be our location/elevation, etc. Great video!
KELLI KELLI: a friend of mine who uses stevia tells me that it doesn’t work well for some processes; u may want to do ur first experiment with a very small batch so that you don’t lose much of your fruit harvest if the batch doesn’t work out. I’ve been experimenting personally with sweetening without refined types of sugars, and I found that some things can be sweetened really well with dates or other sweet, dense fruit, just chopped really fine and boiled down with a bit of water. Other things, like the batch of jam I made last night, sweetened up nicely with honey. So, for that batch of jam, I did pretty much the same thing as this lady did, but since I don’t live anywhere near her geographically, the products brands are different. It was practically the same Idea: boil down the fruit & veg and any herb or spice with a little water, add the lemon juice, pectin, and honey, which waters down the jam some so that had to be boiled down a little more, Then add any vanilla extract or anything like that once that’s done. Ready to bottle. It was delicious.
@@daphneraven6745 I use the actual stevia plant 🌿 leaves (I crush them to a powder)... Have you used them..? I don't use the refined alcohol drops or powders which aren't good for us and they say not to be heated (cooked).
KELLI KELLI : I have purchased powdered Stevia leaves from my local health store, but I really did not enjoy the flavour myself, so I gave it away. Last night, I made a batch of gooseberry jam; I sweeten it with honey, I really like the way it turned out. Have you used it for making jam yet?
@@daphneraven6745 Honey improves everything 👍 Stevia leaf powder is very sweet, a tiny bit goes a long way. And it takes getting used to, it's an acquired taste but the health benefits are excellent. Have you ever made jam from Apple Cider..? It's delicious.
jil great presentation I have been working on jam recipes for a while substituting honey for sugar just could not bear messing with tons of sugar in our homestead fruits. . You gave me confidence I am on the right track.
This is an absolutely charming, wonderful video not only with great ideas and tips but organized, planned, recorded and presented by super You Tube folks. The hostess is a delight and likely one of the most popular girls in school regardless of the grade. Well done good people and I'll return for more 4+ videos. Thanks from northern Idaho.
Awesome video. I've struggled with the use of sugar in my jam recipes and made one batch with what I already had on hand. Then I watched your video. I getting the Pomona's Pectin! Everything is going to have to wait!
Last year was my first jam session ever. My first attempt became strawberry syrup. Then I got Pamona’s Pectin and I’ve been making low sugar jams since then. Because we are blessed to have blueberry, wild blackberries, and raspberries in our yard! Will never use any other pectin. Thanks for the video! ♥️👍🙏🇺🇸🤓
If you see foaming on top of the boiling fruit just prior to it’s correct setting point if you add a small knob of butter the foaming stops. You will see it on the inside of the cold jar later but it’s totally fine.
@@Mygraciously Yes you can. National Center For Home Food Preservation (canning safety gurus, very trustable) says that you may add 1/2 teaspoon of butter or margarine to your batch of jam or jelly to reduce foaming. However, they caution that the addition of butter may cause off-flavors in long-term storage of jellies and jams. This small amount of butter breaks the surface tension of the jam, and effectively discourages the jam from forming the jam-matrix that traps those air bubbles. I would point out that adding fat to any preserve decreases its shelf life, that butter can go rancid, and that I don’t want to keep track of what jams might contain dairy from the perspective of sharing my jams with people who might have food sensitivities, but as I don’t give it away to strangers or sell it I find it fine. It’s such a very small amount you can barely see it as it spreads out amongst the whole batch. Don’t get carried away with butter starting with perhaps 1/4 teaspoon and work you’re way up till the foaming stops. It’s an instant reaction so you will know when enough is enough. As for the shelf life we eat it quickly anyways so it’s never been an issue. nchfp.uga.edu/publications/usda/GUIDE07_HomeCan_rev0715.pdf
Thanks for this video, Jill. You can also have a cup of cold water and put a drop of your jam into it. If it forms a jelly/solid, it's ready. if it stays liquid, not ready. Also, you can use a clean dishtowel to line the pot and keep jars from bumping into one another if you don't have an inner pot basket.
I am severely allergic to lemons and limes and most pectin is made from lemon so i can not have any jam. I was gonna try that boiling fruit down for hrs idea as I heard it would set that way but I once saw a special siúcra Irish jam white sugar that was made with apple pectin so i always wanted2find it again and try2make jam with it. I was young when i saw this sugar and now I'm old enough to start making my own jam!! I'll let u know! Great vid!! Thank u!!
Very helpful video! You're right about using pectin. I once tried one of the old-time recipes for grape jelly, and I guess I overdid the cooking time, because the consistency of the final product was about like Jolly Ranchers, lol. And I so agree about using less sugar! It seems to defeat the purpose of putting your own food up if the result is basically candy! Good video.
I enjoyed the video, the music and the closeups. Great job. Music was playing quietly in the background and it was nice that you had someone to help with the filming. I do a lot of filming and it’s very difficult to do on your own. Great info. By the way plum and Apple do very well without pectin. Haven’t tried any others.
Tipping the jars can prevent a seal. Best to put them on the towel and use the tip of a dish towel to suck up the bit of excess water. The rest will evaporate quickly. That jam looks mighty delicious!
I my Mother told me, when I was young, the reason the rings are taken off is because they hold water under them and rust I💖your videos, your truths, advice and tip tips
I cooked down crabapples and strained the juice out and used it to throw into my other cooking fruits for the pectin. Worked great that time, crabapples are sour (acidy) and full of pectin turns out. Just cooked like preserves but I'm sure I added a little sugar and the crabapple juice added a wonderful extra flavor.
I would consider moving the cast iron pans above the stove due to the steam from cooking condensing on the pans, leading to rust even on the well-seasoned pans.
Funny I just bought that pectin at an organic store. Looking forward to trying it. I've always used the low sugar pectin but it calls for 4 cups of sugar, way too much. I'll try the honey method!
What does the calcium water do in regards to the jam please?. If lm unable to get the Pomonas pectin powder that includes the calcium what else could l use.
I had a pavlovian response of smacking my lips, when you said "we can have strawberry - rhubarb jam on our biscuits in the snowy winter". Great vid, as always. Thanks for sharing.
Thanks for the video, i am going to use this pectin with honey to make choke cherry syrup and jelly. Sugar has always been a big deal, so this will be helpful.
When you put some of the hot jam into the honey first and mix them, the honey will come out easier. About the honey; I don't know for every brand and or country, but over here in the Netherlands, a lot of honey is diluted with sugar water.
I just happened on your video, love the low sugar jam recipe. We are not diabetic but I hate really sweet jams and jellies so I am excited to try this pectin, I just ordered some today since Strawberry season is very close I'd like to try a Strawberry-Blueberry combination. I make a Baked Peach-Rum Jam it calls for a tiny bit of Molasses and Brown sugar, we love it and it is not really sweet but I'd like to cut out the sugar if I can. Thanks for sharing the recipe and I am now a follower!
Test for pectin: add a spoon of prepared fruit puree to a small jar of dentured alcohol and shake vigorously. If it forms a single large clot the fruit is high in pectin; several broken bigger clots and the jam will still set; diffuse small bits and it won't set. The addition of an acid (lemon juice) and/or another fruit high in pectin improves the set of jam.
Just made strawberry jam 2 days ago. Recipe called for 5 cups sugar for every pint of strawberries so i used 2 cups sugar n 1 cup honey n 1/4 cup cornstarch. It set n tasted great as per our taste tester lol. Lets see how that one 32 oz jar goes... I didnt know about the pectin n didnt have gelatin
😀Hello Jill So as not to struggle in the blending of the honey and jam, add some spoons of jam to the honey mixture to thin it then add it to your pot of jam It's a kitchen technique taught in the Joy of Cooking book I read when I was young to learn how to cook any'thing 😀I use this technique regularly to stir 1c. Of 6 strain store bought yogurt culture into crockpot heated milk for homemade yogurt For more Healthy yogurt : Use From a bottle of capsules($$$) of 10 strains of 30 billion use 2-3 capsules, no more as to not over crowd organisms Even healthier , use fresh farm milk from cow, goat etc.. Oh Yeah , then save the one cup to make the next batch 😀Jill would this be a good video for you ? I know you are a very busy young lady, 💖Carla
Hi, I just subscribed to your channel to watch this video. It’s great and I used the same product here in Nova Scotia the results were great. I tried to get it again from the store here but they were not able to get more. Hurrah, I found that Bernardin makes a sugar free pectin which was have the price of the one you used and it has the calcium as well. So for people who can’t get the one you have Walmart sells the Bernardin brand that is the same. Enjoy canning and making jams!
This has been wonderfully helpful. Thank you so much for sharing this. I stopped making freezer jam because of all the sugar and I’ve been afraid to can. We have wild blackberries every summer so I’m going to try this this summer.
It is getting difficult to find pectin. I have found that two granny Smith apples blended down or cooked and mashed will thicken jam. Green rhubarb or slightly green apricots are a natural pectin.
Linda Moses: People in my area who wish to use less sugar to make their jams and jellies tell me that they use rose hips in jam for the high pectin content. in my area at least, roses grow almost everywhere. Lots of people have domestic roses from which that they don’t harvest the fruit, and are happy to let you do it; besides those, wild roses grow naturally in most places where I live. So, there’s a huge, natural free supply of organic rose hips almost everywhere. All they do is cut the rinsed rose hips in half and remove the centre contents, and the hips are ready to put into the pot with the rest of the fruit to be boiled down. You should be aware before doing this that rose hips will impart the flavour of roses to your food, so if you choose to do this, you might want to start with a small batch with, to find out if you like that flavor. Between wild apples, rose hips, gooseberries and currants that grow here, most people have easy, free access to organic pectin, but most choose to purchase the commercial stuff from the store. I don’t know why that is, as it’s not much extra work to pop those other types of fruit into the pot with everything else. I hope this helps you. :-)
I had a stockpile of fruits that had gone soft, saved in my freezer for smoothies. I decided to make a fresh jam. I pureéd them and boiled it thick. Let it cool overnight and added fresh lemon juice. I froze it thereafter. The blend of fruits, no seeds, made it amazing. No pectin. Really ripe strawberries with no flesh white and seeds makes it naturally sweeter. Use a fruit blend ratio to compliment the flavours and sweet vs tartness.
Great video for your Canadian viewers I go my Pomona’s pectin at Well.ca it’s a company in Guelph Ontario. Just thought you might like to add that to this video
Ive watched several canning recipes. And i cant figure out why they leave the pot with the food in it 2 feet away from the jars when start to fill! Because more food drops in between! I always get jars & pot as close to each other as i can.
You don't need to use pectin at all, no matter what you use to sweeten the jam with.. simply cook the jam longer than you would usually. Use the frozen saucer hack to check when it's at the thickness you like. Once it's there then pour into jars and either keep in fridge or freezer or use your canning pot. You can also use half the sugar or honey in your recipe to make lightly sweetened jam.
My husband can’t have sugar or grain flour, and I can’t have any artificial sweetener or stevia, so this is a big help. I’m looking for recipes that accommodate us both, and really interested in using honey, real maple syrup, or fruit juice to sweeten.
Oh, THANK YOU THANK YOU Jill! Your confident encouragement is just want I need. Zen and calm. I think I can do it! I have never canned and I think this is just the perfect measure and the perfect recipe to fit my no refined sugar household. And the jars are so stinkin precious. When you said be sure to watch so nothing weird happens...will some one fill me in on what to expect if that happens? I think you mean if a jar were to break-so if it does, do you keep going and attempt to salvage by processing the others that are not broken? I have a glass cook top and really excited to see a canner tutorial NOT using a pressure cooker. Why does water not seep in with a lid just slightly tight? And one more thing...when I was a child I remember my mom being gifted jams. Goose berry or something green that when canned turned purple. Anyway, there was always a topping of hard wax on them. Do canners no longer do that? Thanks again, I am really excited to get my JAM ON. 🤣
Most less than fully ripe fruits have sufficient pectin to gel their juices w/out adding other pectin. There are lists on several websites that tell which ones. Just make sure you have a good number of them in your fruit mix. You can also find recipes online for making your own pectin, usually from apple scraps, for those fruits which need a little help. I only used store-bought pectin once & had a mess. I won't do that again.
I made some fresh cherry jam and, unfortunately added a little too much pectin. It tastes good but certainly doesn’t have the texture you’d want to give for a gift. Do you have any ideas how I might thin this out to make an ice cream sauce or syrup? Thanks
I grabbed some pectin at the store the other day to make jam. I've never used pectin before. I happen to shop at a store that caters to a community that cooks with honey over sugar, so when you showed your secret ingredient, I realized, "Wow! I randomly have that exact pectin on my counter!" 😂😂
Thanks for watching! I included the full recipe in the show notes, and you can get FREE access to my Jam Makers Mini Course right here: theprairiehomestead.com/jam
Hey I was watching one of your vids when you lost power.My pal has a croft in Scotland and regularly gets power cuts where he is ,he bought a thing called Home Biogas it produces gas and liquid fertilizer from your food and garden waste .I think he paid 720 dollers for it but it comes with all the pipework and fittings and a gas hob ,he usually gets bout a couple of hours worth off gas when he needs to use it ,😊
Thank you ever so much. :-)
The Prairie Homestead : Thank you much, just the video/information I was sincerely seeking as we consume no refined white sugar whatsoever. We are building our own 'organic' orchard and want to preserve as much of it as possible except of course what we eat freshly picked. I am forwarding this to my wife who will likely become one of your subscribers, she is watching it now.
I have been looking for the pectin and haven't found it. Where do I find it at?
I'm curious.. have you tried using other Sweeteners like Stevia or Splenda instead of white sugar?
If your jam doesn't set up nicely, no worries, when your ready to eat it, add 2 tablespoons of chia seeds, stir really really well, let sit in the fridge overnight and you have some thickened jam :)
@@Rollwithit699 would that have an adverse affect on the jam? 🤷🏼♀️🤷🏼♀️🤷🏼♀️
@@laceymontney9812 Not if you eat it right away like a couple of days.
Lacey, thanks for the tip. I always figure if jam is liquidy I put it on my pancakes.
Great idea LACEY!!!
There's also an Asian thickener (fkaked) I think it's made from a certain type of seaweed sold in natural food stores.
I think it's called Agar.
I found a recipe that calls for saving up apple cores (you can freeze them until you get enough). You then boil them up in a bit if water until all the apple has softened. Then strain it and save in fridge or freezer and use that as the pectin! I tried it one year and it worked wonders. Just been a bit lazy this year, plus the geese love the apple cores, lol.
Do you still have that recipe?! I used apples a lot and would love to try that
Hi Andrea! I don't have it but it's more or less the same as this one from Prepsteaders: ua-cam.com/video/r83RhjZRpsc/v-deo.html. Happy cooking :)
I heard that before and had forgotten about it till i saw your post. Thaks for the tip! I actually EAT my apple cores..... i know... it is weird... but i do lol
Love this. I'm gonna do that2make apple pectin. Thank u. I'm allergic2lemon in most pectin!
I use 1/2 to 1 cooking apple. Depending on amount yr making, just put it in with the rest of the fruit.
My grandmother always put her rhubarb leaves back around the rhubarb as a weed barrier. I do that too, I just lay them flat around the patch.
☮️-Kirsten
I used Pomona’s pectin this year! First time making jam because I am diabetic. I made cherry jam and cherry/blueberry/wild blackberry and raspberry. It came out wonderful! The instructions allowed me to make up my own recipes, in fact they seem to encourage it.
I would recommend this to everyone!
Yes! Pomona's is great and I love their recipe book too
Suze my jam has 1/2 the sugar of regular jam. It can be worked into a diet based on low carbs=low sugar.
It’s all about balance.
Suze I agree. I had blueberries this year that needed no sugar. It can be done! You can use Pomona’s with no sugar jams. I like them better than butters they taste more like the fruit that way. ♥️🙏🤓
You can use zylitol for sweetener. It is a natural sugar substitute that does not raise glucose levels. It has no after taste and works great in baking also?.
@@sandysmith1286 dangerous for dogs so be very careful if you have pets that they can't and don't eat any food made with it
The foam is the best tasting part with salrine crackers. I remember my grandmother sharing that with me to taste test the product. She was lucky to have to do food preparedness as a young woman and then the economy improved and in her elder years food was always available and reasonably priced....thank you for sharing you honey secret.
I grew up in Canada. I can remember my mom handing us a stalk if rubarb and a Dixie cup with some sugar. We would sit on the back step eating it raw dipped in sugar. My fav pie to this day is her apple and rhubarb pie with a slice of sharp Cheddar cheese (cheese is a nod to my dad). Thanks fir bringing mom and dad to mind.
You don't need pectin either. I use honey and just cook down until it sets a bit when you put a bit on a plate. It makes less jam per batch, but the flavor is amazing!!! Occasionally, when I've had "help", jam won't set quite as much as I like, so we just use it for syrup. If you do it correctly, it will always set. Just honey and fruit.
I’ve found that when I heat my lids they stay sealed longer than the ones I didn’t heat. I believe that the company started saying there is no need to heat the lids at around the same time they said that they stay sealed for “up to 18 months”. I’ve had lids, which I’ve boiled, stay sealed for years....not just 18 months.
It looks like she took the lids right out of the box and didn't wash them but stressed out on sterilizing the jars
@@tinycat71 Maybe she washed them and stored them in the boxes?
My Grandma told me that her Mom and Grandma had oods stay canned in the pantry for 5 years
If anyone has trouble reading know that this wonderful creator has put captions on their video! If the music is too loud or voice too low for hard-hearing/ deaf person. Plz click on that little CC button on the bottom right corner. It will save you so much annoyance. I have trouble myself hearing people videos and super happy when they add captions. It makes my life so much easier. :)
No i don't have the cc on the right corner or anywhere!
@@vernareed2692 Then that's UA-cam and not the creators fault. I see it just fine on my screen is your computer to date on all updates? Sorry, I know this seems silly but even just refreshing the page might help. Good luck!
@@vernareed2692 There are tool buttons at the base of your player screen. The Play button? The Pause button do you see those? There is a volume button as well It enables you to add volume in the settings and increase the screen size view or the position. The pause button, play button are on the left these tools should appear on the same sight plain but on the right. Look for CC. Your device volume settings also have a volume option. Whether you are on a pc or device you should have at least two options to increase the volume. Do come back and ask for assistance or call your device manufacturer.
@@b.walker5955 my fave is the cog wheel that has options for the playing speed - I speed up the bits I am confident about and slow it down for tricky bits . Its amazing how our brains quickly adapt to higher speech speeds. I use that all the timee for videos that are just interviews!
That faucet over the stove is the coolest thing ever. Great video!
Just a note: One year I let our chickens dig around in our garden for the winter and early spring. The rhubarb came up and they were eating the leaves off. Knowing they are poisonous I freaked. But after doing some research found that it doesn't hurt chickens. So now I don't worry and they have been eating leaves for years and it never bothers them at all. Don't know about pigs though. We love rhubarb! Love your videos. Thanks.
Hey, to get the honey+pectin out of the bowl easier: when mixing them (h&p) together you could have it sitting in another bowl that has warm water in it. You’re going to heat it anyway.
unripe fruit has naturally more pectin. So when you pick strawberries be sure to gather the green ones too. contantly stirring jam with my grandma was awesome; making jam with my grandpa, we ALWAYS forgot the pectin. Good on ice cream and waffles though!
I want to say thank you for the above sea level advice! I grew up canning with my mom, but that was in WA state, at sea level. Now that I live in CO, I never would have thought I needed to extend the time. Thank you for teaching me something new!
I always add a couple tablespoons white vinegar in the water bath canning pot..the jars are cleaner with no mineral deposits.
Thanks for the tip 👍💟
Toot toot. Great idea
I saw a video where they said that with time the lids start to rust because of the vinegar
@@saraoum91 yes , for sure that can happen..
I use the lids with a plastic seal over the inner metal. (Similar to the plastic in a can of baked beans)
Everyone does that
This is one of the best videos I’ve seen using Pomona pectin. Thank you!
Try a quartered lemon for the pectin- after it comes to a full boil, leave lemons for 5 minutes before removing it.
Best canning video I've ever seen. You made it so simple to follow. Thx!!
I've been using Pomona's pectin for several years. I love blackberry jam, but was so disgusted by the 1/2 sugar recipes for the standard pectins. I now either use a fraction of the sugar or monk fruit or some mix of alternate sweeteners. I recommend this stuff to everyone. The directions are a little confusing, but the jams firm up perfectly every time.
We made our apple butter without pectin. Fill a crockpot with quartered apples, cores and all, a 1/4 c apple cider vinegar and cook it down for like six hours. The crock pot keeps it from scorching. Then we mashed it through a sieve added sugar and spices and then pressure canned it. It worked really well and was pretty easy!
Emily Acevedo apples are natural pectin.
What a beautiful house you have . Thank you for mentioning the rhubarb leaves, you would not believe how many people don’t know.
I didn't know that the leaves were poisoning 😔
You’re a natural for tutorials. I enjoyed this jam making session. One of the biggest reasons jamming seems intimidating, is the lack of knowledge about things like “a rolling boil” during the cooking or how to identify the readiness to jar. You’ve offered those tips and I appreciate when you zoom in to show what those things look like. It’s one thing to talk about it; it’s another to see what it actually looks like and it presents a very professional demonstration.
My Mom used to put a few drops of rum on the lids to further sterilize them.😋 (it’s okay for young people as it evaporates) and it might prove more interesting for your yawning daughter!!!!😉😉😉 loved that family touch👩👩👦
I have always felt that the fruit is way over cooked in jam preparation. I have tended to pick the fruits, lay them out on a cookie sheet; freeze them and once frozen, freezer bag them and take them back out as needed; thaw and soften them on a very low heat adding desired amounts of honey. I have always used only local raw honey as I have seen documentaries on how store bought honey can be unscrupulously “honey laundered” you’ve got to google that...it’ll make you look at store bought honey in a new way.
However, making jam is a great way to create food storage without the use of appliances to store it; something that is going to once again become a necessity as energy costs continue to skyrocket.
Thanks again for the great vlog👍🏻
Thumbs up!
I tried Pamona’s for the first time a few weeks ago. I mad Forsythia Jelly from the flowers on our bush. It was SOOO YUMMY!
Thank you for the GREAT explanation of Pamona’s I found it very confusing at first. There is so much left over.
Quick and easy jam for us has only fruit cooked down with NO sugar at all! We just add a few Tbsps chia seeds at the end. So easy and tastes natural and fresh!! Plus sugar-free for Wheat Belly or keto diets and against Covid-19!
So you don't have to use Pomona pectin or sugar, just cook down carefully and add chicken seeds? Do I grind chicken to powder?
@@Mygraciouslygrind to powder (its better), and its chia
Jill! I grew raspberries this year! I picked 4 cups just today and followed this recipe. It turned out awesome!!! Thank you! ♥️
This was my first success with jam. 👏👏👏
I have watched about a billion jam - this is an awesome excellent video! Thanks
Thanks...very helpful. I'm just now learning how to make jam ( at age 59) and I like not using white sugar. Love your videos.
I LOVE the water spout over the stove!!! Perfect for canning!!! I am allergic to white sugar, so I haven't done jams in years. I've seen Pomona several places and this video was a terrific tutorial in using it. I think it will work great for jam. We have some blackberries that are frozen - and I need freezer room! LOL So I'll start with those to see how it works out. I might try with Weck jars. The new canning jars are not made nearly as well as the older ones and they break often - even when they are hot. I've been very disappointed. My older jars - purchased at auctions from women who retired and stopped canning - are the only ones that consistently do not break. I also use gold lids - never silver. Silver lids never properly seal for me. May be our location/elevation, etc.
Great video!
Try some Stevie leaves crushed to a powder (a little is all you need).
KELLI KELLI: a friend of mine who uses stevia tells me that it doesn’t work well for some processes; u may want to do ur first experiment with a very small batch so that you don’t lose much of your fruit harvest if the batch doesn’t work out.
I’ve been experimenting personally with sweetening without refined types of sugars, and I found that some things can be sweetened really well with dates or other sweet, dense fruit, just chopped really fine and boiled down with a bit of water. Other things, like the batch of jam I made last night, sweetened up nicely with honey. So, for that batch of jam, I did pretty much the same thing as this lady did, but since I don’t live anywhere near her geographically, the products brands are different. It was practically the same Idea: boil down the fruit & veg and any herb or spice with a little water, add the lemon juice, pectin, and honey, which waters down the jam some so that had to be boiled down a little more, Then add any vanilla extract or anything like that once that’s done. Ready to bottle. It was delicious.
@@daphneraven6745
I use the actual stevia plant 🌿 leaves (I crush them to a powder)...
Have you used them..?
I don't use the refined alcohol drops or powders which aren't good for us and they say not to be heated (cooked).
KELLI KELLI : I have purchased powdered Stevia leaves from my local health store, but I really did not enjoy the flavour myself, so I gave it away. Last night, I made a batch of gooseberry jam; I sweeten it with honey, I really like the way it turned out.
Have you used it for making jam yet?
@@daphneraven6745
Honey improves everything 👍
Stevia leaf powder is very sweet, a tiny bit goes a long way. And it takes getting used to, it's an acquired taste but the health benefits are excellent.
Have you ever made jam from Apple Cider..? It's delicious.
Thankyou Jill you took my fear away about canning. I grew up helping my mom can. Your video enforced that homemade is the best.
jil great presentation I have been working on jam recipes for a while substituting honey for sugar just could not bear messing with tons of sugar in our homestead fruits. . You gave me confidence I am on the right track.
I have never done rhubarb and strawberry jam. Ty for sharing. You really do a great job with giving directions.
This is an absolutely charming, wonderful video not only with great ideas and tips but organized, planned, recorded and presented by super You Tube folks. The hostess is a delight and likely one of the most popular girls in school regardless of the grade. Well done good people and I'll return for more 4+ videos. Thanks from northern Idaho.
Awesome video. I've struggled with the use of sugar in my jam recipes and made one batch with what I already had on hand. Then I watched your video. I getting the Pomona's Pectin! Everything is going to have to wait!
Last year was my first jam session ever. My first attempt became strawberry syrup. Then I got Pamona’s Pectin and I’ve been making low sugar jams since then. Because we are blessed to have blueberry, wild blackberries, and raspberries in our yard! Will never use any other pectin. Thanks for the video! ♥️👍🙏🇺🇸🤓
Another option, you could use a candy thermometer to 220F degrees for the jam to jell properly.
If you see foaming on top of the boiling fruit just prior to it’s correct setting point if you add a small knob of butter the foaming stops. You will see it on the inside of the cold jar later but it’s totally fine.
Can we use that butter that's cold in the jam?
@@Mygraciously
Yes you can. National Center For Home Food Preservation (canning safety gurus, very trustable) says that you may add 1/2 teaspoon of butter or margarine to your batch of jam or jelly to reduce foaming. However, they caution that the addition of butter may cause off-flavors in long-term storage of jellies and jams. This small amount of butter breaks the surface tension of the jam, and effectively discourages the jam from forming the jam-matrix that traps those air bubbles. I would point out that adding fat to any preserve decreases its shelf life, that butter can go rancid, and that I don’t want to keep track of what jams might contain dairy from the perspective of sharing my jams with people who might have food sensitivities, but as I don’t give it away to strangers or sell it I find it fine. It’s such a very small amount you can barely see it as it spreads out amongst the whole batch. Don’t get carried away with butter starting with perhaps 1/4 teaspoon and work you’re way up till the foaming stops. It’s an instant reaction so you will know when enough is enough. As for the shelf life we eat it quickly anyways so it’s never been an issue.
nchfp.uga.edu/publications/usda/GUIDE07_HomeCan_rev0715.pdf
Thanks for this video, Jill. You can also have a cup of cold water and put a drop of your jam into it. If it forms a jelly/solid, it's ready. if it stays liquid, not ready. Also, you can use a clean dishtowel to line the pot and keep jars from bumping into one another if you don't have an inner pot basket.
I am severely allergic to lemons and limes and most pectin is made from lemon so i can not have any jam. I was gonna try that boiling fruit down for hrs idea as I heard it would set that way but I once saw a special siúcra Irish jam white sugar that was made with apple pectin so i always wanted2find it again and try2make jam with it. I was young when i saw this sugar and now I'm old enough to start making my own jam!! I'll let u know! Great vid!! Thank u!!
You are a blessing to us all Jill.
Very helpful video! You're right about using pectin. I once tried one of the old-time recipes for grape jelly, and I guess I overdid the cooking time, because the consistency of the final product was about like Jolly Ranchers, lol. And I so agree about using less sugar! It seems to defeat the purpose of putting your own food up if the result is basically candy! Good video.
I enjoyed the video, the music and the closeups. Great job. Music was playing quietly in the background and it was nice that you had someone to help with the filming. I do a lot of filming and it’s very difficult to do on your own. Great info. By the way plum and Apple do very well without pectin. Haven’t tried any others.
Tipping the jars can prevent a seal. Best to put them on the towel and use the tip of a dish towel to suck up the bit of excess water. The rest will evaporate quickly. That jam looks mighty delicious!
I my Mother told me, when I was young, the reason the rings are taken off is because they hold water under them and rust
I💖your videos, your truths, advice and tip tips
I cooked down crabapples and strained the juice out and used it to throw into my other cooking fruits for the pectin. Worked great that time, crabapples are sour (acidy) and full of pectin turns out. Just cooked like preserves but I'm sure I added a little sugar and the crabapple juice added a wonderful extra flavor.
Great video. So relieved to find out I don't have to heat the lids and the rings. I'm very new to making jam at home and canning. Thank you.
I would’ve loved to see how you checked the seals after the jams cooled down
Wish I had a found this video before I started my applesauce! Was not fun. But after watching this I would try again. Thanks so much!
Thank you for showing us how to do this without tons of sugar!!!
I would consider moving the cast iron pans above the stove due to the steam from cooking condensing on the pans, leading to rust even on the well-seasoned pans.
If the jam doesn't set we just use it as syrup. Great on pancakes or waffles.
That is a great idea! Thanks 😊
Billie Frye super in milkshakes too ;)
Billie frye that's what i thought too! Some of us older remember the pancake house that had bunches of different flavored syrups!!
Lol. When I was learning to bake bread my failures became croutons!
And on ice cream 😋
I recently discovered that grated granny Smith apples hold strawberry jam together very well.
Funny I just bought that pectin at an organic store. Looking forward to trying it. I've always used the low sugar pectin but it calls for 4 cups of sugar, way too much. I'll try the honey method!
Thanks. I got Pomona pectin last year and wasn't sure how to use it. Now I know. I am all for low/no sugar.
My wife and I put up 8 pints of strawberry habanero jam! Yummy and spicy!
Oh my goodness, that sounds delicious. My mother used to make jalapeño jam. It was amazing.
Have you tried making carrot jam. Tastes like apricot jam.
@@kathleenrudman9152 That sounds interesting! Can you share the recipe?
I miss the homemade jams my Grandmother made when I was young. Will be trying this soon
I didn't know that about the leaves I thought of growing it but now I learned something new thanks
Thank you for sharing your recipe, tips and information about this special pectin! Very helpful!!!
What does the calcium water do in regards to the jam please?. If lm unable to get the Pomonas pectin powder that includes the calcium what else could l use.
I needed this in my life. Thanks so much for this.
Always learn so much from you! Thank you thank you thank you!
I was literally looking for alternatives to using sugar today. I was trying to also find a healthier option for cowboy candy
Love your simple approach and clarity. I have never seen the freezer trick. GREAT tip.. Keep up the good work!!
I had a pavlovian response of smacking my lips, when you said "we can have strawberry - rhubarb jam on our biscuits in the snowy winter". Great vid, as always. Thanks for sharing.
Thanks for the video, i am going to use this pectin with honey to make choke cherry syrup and jelly. Sugar has always been a big deal, so this will be helpful.
When you put some of the hot jam into the honey first and mix them, the honey will come out easier. About the honey; I don't know for every brand and or country, but over here in the Netherlands, a lot of honey is diluted with sugar water.
I just happened on your video, love the low sugar jam recipe. We are not diabetic but I hate really sweet jams and jellies so I am excited to try this pectin, I just ordered some today since Strawberry season is very close I'd like to try a Strawberry-Blueberry combination. I make a Baked Peach-Rum Jam it calls for a tiny bit of Molasses and Brown sugar, we love it and it is not really sweet but I'd like to cut out the sugar if I can. Thanks for sharing the recipe and I am now a follower!
You can use a slow cooker or crock pot and you don’t have to stand over it. Take awhile but it’s trouble free as it requires very little attention.
I thought that way too! Sure going to do that test to see how long it will cook down without using honey or sugar.
I needed to this recipe and you heard my jam prayers!
Thank you so much Jill!!!! I am so grateful to you
Test for pectin: add a spoon of prepared fruit puree to a small jar of dentured alcohol and shake vigorously. If it forms a single large clot the fruit is high in pectin; several broken bigger clots and the jam will still set; diffuse small bits and it won't set. The addition of an acid (lemon juice) and/or another fruit high in pectin improves the set of jam.
Just made strawberry jam 2 days ago. Recipe called for 5 cups sugar for every pint of strawberries so i used 2 cups sugar n 1 cup honey n 1/4 cup cornstarch. It set n tasted great as per our taste tester lol. Lets see how that one 32 oz jar goes... I didnt know about the pectin n didnt have gelatin
😀Hello Jill
So as not to struggle in the blending of the honey and jam, add some spoons of jam to the honey mixture to thin it then add it to your pot of jam
It's a kitchen technique taught in the Joy of Cooking book I read when I was young to learn how to cook any'thing
😀I use this technique regularly to stir 1c. Of 6 strain store bought yogurt culture into crockpot heated milk for homemade yogurt
For more Healthy yogurt : Use
From a bottle of capsules($$$) of 10 strains of 30 billion use 2-3 capsules, no more as to not over crowd organisms
Even healthier , use fresh farm milk from cow, goat etc.. Oh Yeah , then save the one cup to make the next batch
😀Jill would this be a good video for you ?
I know you are a very busy young lady,
💖Carla
Music is a bit too loud, its hard hearing you clearly. Great content though.
It's a distraction.
Naa, it's soothing and enhances the learning experience. Excellent content too! I'm inspired.
Hi, I just subscribed to your channel to watch this video. It’s great and I used the same product here in Nova Scotia the results were great. I tried to get it again from the store here but they were not able to get more. Hurrah, I found that Bernardin makes a sugar free pectin which was have the price of the one you used and it has the calcium as well. So for people who can’t get the one you have Walmart sells the Bernardin brand that is the same. Enjoy canning and making jams!
Is this called Bernardin Pectin?
Preparing to make my muscadine jelly and wanted an option without refined sugar. I’m going to try and find this special pectin. Thank you ❤
This has been wonderfully helpful. Thank you so much for sharing this. I stopped making freezer jam because of all the sugar and I’ve been afraid to can. We have wild blackberries every summer so I’m going to try this this summer.
It is getting difficult to find pectin. I have found that two granny Smith apples blended down or cooked and mashed will thicken jam. Green rhubarb or slightly green apricots are a natural pectin.
Amazing tip!! Thank you.
Thanks for the tip
Also gooseberries and red currants.
Linda Moses: People in my area who wish to use less sugar to make their jams and jellies tell me that they use rose hips in jam for the high pectin content. in my area at least, roses grow almost everywhere. Lots of people have domestic roses from which that they don’t harvest the fruit, and are happy to let you do it; besides those, wild roses grow naturally in most places where I live. So, there’s a huge, natural free supply of organic rose hips almost everywhere.
All they do is cut the rinsed rose hips in half and remove the centre contents, and the hips are ready to put into the pot with the rest of the fruit to be boiled down. You should be aware before doing this that rose hips will impart the flavour of roses to your food, so if you choose to do this, you might want to start with a small batch with, to find out if you like that flavor.
Between wild apples, rose hips, gooseberries and currants that grow here, most people have easy, free access to organic pectin, but most choose to purchase the commercial stuff from the store. I don’t know why that is, as it’s not much extra work to pop those other types of fruit into the pot with everything else. I hope this helps you. :-)
Granny Smith 's have the highest pectin and the least sugar
Hi 👋 thank you for the jam recipe wanted one for a long time with low sugar this sounds amazing 😉 so thank you 😊 thank you 🙏
you are very welcome!
Treat yourself to a stainless steel canning funnel...on Amazon..sturdy and no maybe residual plastic in your food with the hot jam and other foods.
Leslie Jacobs I have two stainless funnels and I love them
I put the hot jam/jelly into a measuring cup in order to fill jars and less mess😉
I had a stockpile of fruits that had gone soft, saved in my freezer for smoothies. I decided to make a fresh jam. I pureéd them and boiled it thick. Let it cool overnight and added fresh lemon juice. I froze it thereafter. The blend of fruits, no seeds, made it amazing. No pectin. Really ripe strawberries with no flesh white and seeds makes it naturally sweeter. Use a fruit blend ratio to compliment the flavours and sweet vs tartness.
Great video for your Canadian viewers I go my Pomona’s pectin at Well.ca it’s a company in Guelph Ontario. Just thought you might like to add that to this video
Thank you so much! I can’t wait to try
Ive watched several canning recipes. And i cant figure out why they leave the pot with the food in it 2 feet away from the jars when start to fill! Because more food drops in
between! I always get jars & pot as close to each other as i can.
It's like practicing a long range shot in basketball. Increased level of difficulty makes the practice more interesting.
Great videos Jill! Always something new to learn. I feel the need to get back to the basics. Some food products in grocery stores are garbage.
You don't need to use pectin at all, no matter what you use to sweeten the jam with.. simply cook the jam longer than you would usually. Use the frozen saucer hack to check when it's at the thickness you like. Once it's there then pour into jars and either keep in fridge or freezer or use your canning pot. You can also use half the sugar or honey in your recipe to make lightly sweetened jam.
What is the frozen saucer hack? I've never heard of this term before.
@@waterjades it’s what she uses in the video... putting the jam on the frozen saucer, to see if it jelled
@@whittkatt thanks for the clarification! That makes sense! 😊😊
Very good instruction. Thanks for showing us. Take care.
Thank you for doing this video! I have been interested in trying Pomona's for some time now, but wasn't sure how exactly to use it.
There's a cookbook of all Pomona recipes available on Amazon. It's a good resource and lots of great recipes.
Perfect timing! I recently purchased some Pomona Pectin.
You described the process very well
PS; your vlog on onion braiding is awesome!!!!
My husband can’t have sugar or grain flour, and I can’t have any artificial sweetener or stevia, so this is a big help. I’m looking for recipes that accommodate us both, and really interested in using honey, real maple syrup, or fruit juice to sweeten.
Great video and great camera work too.
I love the video and your channel. One exception is seeing strings of your hair hanging over the pots and dishes.
Why? None of us are eating her cooking!
Oh, THANK YOU THANK YOU Jill! Your confident encouragement is just want I need. Zen and calm. I think I can do it! I have never canned and I think this is just the perfect measure and the perfect recipe to fit my no refined sugar household. And the jars are so stinkin precious.
When you said be sure to watch so nothing weird happens...will some one fill me in on what to expect if that happens? I think you mean if a jar were to break-so if it does, do you keep going and attempt to salvage by processing the others that are not broken? I have a glass cook top and really excited to see a canner tutorial NOT using a pressure cooker.
Why does water not seep in with a lid just slightly tight? And one more thing...when I was a child I remember my mom being gifted jams. Goose berry or something green that when canned turned purple. Anyway, there was always a topping of hard wax on them. Do canners no longer do that? Thanks again, I am really excited to get my JAM ON. 🤣
You can also use Chia seeds to thicken the jam up!! :)
Chia seeds have to be eaten within a few days when used like that. You cannot use them in place of pectin and store for months/a couple years.
Great tutorial. I agree with the others, the music is distracting. Thank you for taking the time to teach!
Most less than fully ripe fruits have sufficient pectin to gel their juices w/out adding other pectin. There are lists on several websites that tell which ones. Just make sure you have a good number of them in your fruit mix. You can also find recipes online for making your own pectin, usually from apple scraps, for those fruits which need a little help. I only used store-bought pectin once & had a mess. I won't do that again.
I made some fresh cherry jam and, unfortunately added a little too much pectin. It tastes good but certainly doesn’t have the texture you’d want to give for a gift. Do you have any ideas how I might thin this out to make an ice cream sauce or syrup? Thanks
I grabbed some pectin at the store the other day to make jam. I've never used pectin before. I happen to shop at a store that caters to a community that cooks with honey over sugar, so when you showed your secret ingredient, I realized, "Wow! I randomly have that exact pectin on my counter!" 😂😂