Blackberry Jam! Yum! - Cooking & Canning
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- Опубліковано 22 сер 2024
- Follow along as we make our very own black berry jam with a simple how to, tips, and tricks.
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We have a ton of blackberries. Thank you so much for this video. The music is beautiful. You spoke very slowly and clearly and had some nice tips. Good bless you also.
I'm so glad you enjoyed and thank you for the wonderful comment! God bless
I love hummingbirds! Canning is a dying art. You really brought back memories of my mom canning plum jam from the plums on our plum tree. Thank you!
I'm glad it brought back some memories for you. Those are a lot of my summer memories from childhood too, all the smells and kitchen hot as can be in the middle of summer from all the freezing and canning lol but well worth it. I will definitely have to post some of the pictures from today then bc I visited with my parents on a river and they found a hummingbird nest! I was able to get some nice pictures :) Thank you so much for watching! ~Stephanie
Thanks for sharing this with us. My wife really enjoyed this!
Thank you :) I had a blast doing the project and making the video, I'm glad she enjoyed it! ~Stephanie
Awesome how to Stephanie!!! That jam looks delicious!!! Nice to hear the baby being vocal in your video!!! Thanks for sharing my friend!!! Dan
Thank you so much Dan! I enjoyed quite a bit of it today lol He is becoming very vocal lately - lots and lots of "talking" :)
Cool a future youtuber maybe? Dan
Very good 👍👍👍👍👍👍👍👍👍👍👍👍
Don't tip your jars. They're not yet sealed. Take a warm damp cloth & blot the water off after sitting them out to cool. You should time them 5-10 minutes after a rolling boil depending on size. Fill space filler jars with water, place lids & rings like your food to take up the space, then you have sterilized canned water (10 mins for proper sterilization of potable water) just a prepper tip...
Thanks for sharing
The black berry jam looks good!! Very good job with the video!
Thank you so much! It was a very delicious treat today, I wish I could share some with everyone lol ~Stephanie
I'm a low sugar girl too.
Hard to listen with all the background noise. But thank you for sharing
You dint sterlized the sono and you should not tuch the lids the way you did thats cross condemination
I think you mean cross contamination. If you're going to be rude please do it correctly.
How long is the shelf life of this preserved jam?
That is something I prefer not to answer with specifics as what USDA will tell you vs the actual shelf life is much different. Just check your jars for any damage, rust, leakage, mold etc before using.
I have a question....why do people not like to use Pectin...is it bad or something?
No it is not bad, just something else processed in a factory that you have to purchase. Not having to use it takes you one step closer to sufficiency. Pectin is simply a fiber that comes from fruits, you can make your own from things like lemon peels and seeds, unripe berries, etc.
Been using pectin for years. Works perfectly
Never heard or thought of heating up the sugar
A wasted step
Them berries are a little early on picking. Just my opinion.