Thank you for making this video. You made it simple enough that my kid could understand it. They did blueberry bushes for their growing projects at the beginning of the year. Well they didn’t jar anything this year. They mostly made pancakes out of them. I used this as a part of their cooking class. So next year they’ll be actually putting this to practice. My oldest already has the recipe that you gave written down. Both of them so if he wants to make a smaller batch he can. He’s really excited about being able to do this next year and sharing with his grandma.
Thank you for a recipe with the nuances (salt, cinnamon) and good visual advice on thickening. Speaking of thick I have pretty thick skin on my workshop hardened fingers and happily flip steaks on the BBQ without tools. But I cannot hold canning jars without a cloth while filling them. Don't know how you do that :)
feel like i am in the kitchen with you. wishing the recipe were right here but will get by; just wondering if you use pectin. thx for good cooking lessons!
Hi there! The jam looks absolutely beautiful, with such a vibrant colour! Love it! Do you have the recipe using weight measures, by any chance? Cup measurements aren't as precise, and I've got about 2kg of frozen blueberries that I'd like to convert to jam to free up freezer space. At the same time, I want to use as little sugar as possible, without overwhelming the natural sweetness and tanginess, so I'm leaning toward 4:1 or even 5:1 ratio of blueberries to sugar, by weight. Do you have any suggestions please? Thank you! 😊
Looks yummy so you do not use Pectin in this recipe? I am not sure I've seen that before but gets me excited lol Looking frwd to the answers. :) Thanks
I have a question about pectin jams that I was hopeful you might be able to answer. I was wondering if reducing the amount of sugar would interfere with jam setting up properly? I was thinking about cutting recipes back by 1/2 the amount of sugar. Thanks.
Actually it will - I'm absolutely not an expert on jam or canning, but I do know you can't reduce the sugar without messing things up. Ball - the company that makes the jars - has a great website and they have a bunch of info on reduced sugar recipes. You should try them - I trust them and their recipes to be safe!
I just bought 6 acres in North Florida and discovered a blubbery forest halfway to the back off the property. It must have been a blueberry farm 60 or 80 years ago. I have thousands of bushes over a two acre area. I found 6 different varieties
Gonna try this!! Can I use frozen berries??
Absolutely - I have about 8 gallons of berries in my freezer, and they work great!
Like, Subscribed and commented!! This video is one of the best! Thank you !!
Thank you for making this video. You made it simple enough that my kid could understand it. They did blueberry bushes for their growing projects at the beginning of the year. Well they didn’t jar anything this year. They mostly made pancakes out of them. I used this as a part of their cooking class. So next year they’ll be actually putting this to practice. My oldest already has the recipe that you gave written down. Both of them so if he wants to make a smaller batch he can. He’s really excited about being able to do this next year and sharing with his grandma.
Very informative. Excellent explanation. The jam looks so delicious. I have learnt how to leave jars in hot bath
Tried your recipe lately and I loved it!!! It was easy... and it came out perfect. So glad I found your post. Thx u for sharing❤
Thank you for a recipe with the nuances (salt, cinnamon) and good visual advice on thickening. Speaking of thick I have pretty thick skin on my workshop hardened fingers and happily flip steaks on the BBQ without tools. But I cannot hold canning jars without a cloth while filling them. Don't know how you do that :)
feel like i am in the kitchen with you. wishing the recipe were right here but will get by; just wondering if you use pectin. thx for good cooking lessons!
Hi there! The jam looks absolutely beautiful, with such a vibrant colour! Love it!
Do you have the recipe using weight measures, by any chance? Cup measurements aren't as precise, and I've got about 2kg of frozen blueberries that I'd like to convert to jam to free up freezer space.
At the same time, I want to use as little sugar as possible, without overwhelming the natural sweetness and tanginess, so I'm leaning toward 4:1 or even 5:1 ratio of blueberries to sugar, by weight.
Do you have any suggestions please? Thank you! 😊
As to amount of sugar: if you watch others, she uses nearly HALF the sugar of others.. And others using less use artificial sweeteners.
Looks yummy so you do not use Pectin in this recipe? I am not sure I've seen that before but gets me excited lol Looking frwd to the answers. :) Thanks
Thank you. I'm gonna try this. Processing in boiling water? Or simmering water?
Yummy
Hi Jan. I love your recipe. I live in Colombia South Amerika and sometimes we have problems with measures. For you 1 cup is 250ml?
I have a question about pectin jams that I was hopeful you might be able to answer. I was wondering if reducing the amount of sugar would interfere with jam setting up properly? I was thinking about cutting recipes back by 1/2 the amount of sugar. Thanks.
Actually it will - I'm absolutely not an expert on jam or canning, but I do know you can't reduce the sugar without messing things up. Ball - the company that makes the jars - has a great website and they have a bunch of info on reduced sugar recipes. You should try them - I trust them and their recipes to be safe!
I just bought 6 acres in North Florida and discovered a blubbery forest halfway to the back off the property. It must have been a blueberry farm 60 or 80 years ago. I have thousands of bushes over a two acre area. I found 6 different varieties
I am in North Florida....do you still have the blue forest....where are you located?
@@dianedecoy7097 I do but the deer have eaten most of them lol. I'll have to figure out some sort of deterrent for next year
Does the jam need to reach a certain temperature?
YUM
Thank you Lyne!
Why do we boil it in water with the jam inside ?
To make the jar lids seal to the Jars
Why do you set the jars in boiling water for 10 minutes
this is torture !!! i want to move in
why dont we ever see your amazing kids :(
Most of the time they hide from the camera!