Thanks to this video, I know what we did wrong when we made strawberry jam a couple months ago. We were at my mother-in-law's and we ended up putting the Sure-Jell in the with sugar, not with the fruit. It never set, although it tastes delicious. We're making peach jam soon and will know NOT to make that error again. Hahahahaha!
Home canned jams can last at least 18 months or longer but after 18 months of quality can start to diminish. It will still be fine to eat, but it might not be as bright in color or the texture might change just slightly.
If you want a little "kitchen hack" the easiest way to remove the tops of strawberries...I use a small melonballer. About an inch in diameter. Takes it right out and just enough of the berry to clean out any hard stuff. Just try it.
@@OldTimeKnowledge I had one (melonballer) that had two sizes, one on each end. One for bigger melon balls the other end was smaller. The big end, somehow broke off. I was topping strawberries for jam, and my knife was dull and annoying me. For whatever reason I grabbed the old broken melonballer and it works perfectly! It scoops out not only the green part, but just a little bit of the whitish, hard area too. Sincerely -Sherry
No, this is jam. Preserves would have more whole fruit, not crushed fruit. From food.unl.edu/jams-jellies-and-preserves - Jam is made from crushed or chopped fruits and sugar. Jam will hold its shape, but it is less firm than jelly. Jams made from a mixture of fruits are usually called conserves, especially when they include citrus fruits, nuts, raisins, or coconut. Jelly is a semisolid mixture of fruit juice and sugar that is clear and firm enough to hold its shape. Preserves are made of small, whole fruits or uniform size pieces of fruits in a clear, thick, slightly jellied syrup. Marmalades are soft fruit jellies with small pieces of fruit or citrus peel evenly suspended in a transparent jelly. Fruit butters are made from fruit pulp cooked with sugar until thickened to a spreadable consistency.
Great video 👍
Thank you! And as always, thanks for watching and taking time to comment!
Thanks to this video, I know what we did wrong when we made strawberry jam a couple months ago. We were at my mother-in-law's and we ended up putting the Sure-Jell in the with sugar, not with the fruit. It never set, although it tastes delicious.
We're making peach jam soon and will know NOT to make that error again. Hahahahaha!
Here is my favorite peach jam recipe! This is the same one my grandmother always used. ❤️
ua-cam.com/video/VJoRtr4JpTE/v-deo.html
What is the shelf life for this and how is it stored ?
Home canned jams can last at least 18 months or longer but after 18 months of quality can start to diminish. It will still be fine to eat, but it might not be as bright in color or the texture might change just slightly.
@@OldTimeKnowledge Thanks for answering my questions. Have a wonderful day from here in Missouri.
@@kamiwhitaker6561 You have a wonderful day too, Kami! 😃
If you want a little "kitchen hack" the easiest way to remove the tops of strawberries...I use a small melonballer. About an inch in diameter. Takes it right out and just enough of the berry to clean out any hard stuff. Just try it.
That’s a good tip! Thank you! I don’t have a melonballer but I might pick one up and try this out next time I have strawberries.
@@OldTimeKnowledge I had one (melonballer) that had two sizes, one on each end. One for bigger melon balls the other end was smaller. The big end, somehow broke off. I was topping strawberries for jam, and my knife was dull and annoying me. For whatever reason I grabbed the old broken melonballer and it works perfectly! It scoops out not only the green part, but just a little bit of the whitish, hard area too.
Sincerely
-Sherry
It's called preserves. Not Jam.
No, this is jam. Preserves would have more whole fruit, not crushed fruit.
From food.unl.edu/jams-jellies-and-preserves -
Jam is made from crushed or chopped fruits and sugar. Jam will hold its shape, but it is less firm than jelly. Jams made from a mixture of fruits are usually called conserves, especially when they include citrus fruits, nuts, raisins, or coconut.
Jelly is a semisolid mixture of fruit juice and sugar that is clear and firm enough to hold its shape.
Preserves are made of small, whole fruits or uniform size pieces of fruits in a clear, thick, slightly jellied syrup.
Marmalades are soft fruit jellies with small pieces of fruit or citrus peel evenly suspended in a transparent jelly.
Fruit butters are made from fruit pulp cooked with sugar until thickened to a spreadable consistency.