I love your videos. You help me so much, you're my go-to. Ive always had success when i follow your instructions. Having a trusted resource like your channel takes away so much worry. I love the simple and concise way you teach. Thank you!
Awww! Thank you. Truly, you made my day. Sometimes, as an online content creator you wonder if someone on the other side (since you can't "see" them) is actually benefiting from your hard work. It's feedback like that that makes my heart full and makes me keep going. I am so happy you find this helpful! Thanks for taking the time to write this.
@@ladyleeshome that's lovely! Glad I brightened your day. Your lovely reply made my day too! Its so lovely to connect with good people even when they are far away and you've never met them. Its like virtual hug. Thanks again for your great content.
Is it necessary to remove the bubbles? Also, does the lemon seed get softer so you don't bite into something hard? Oh yes, and forgot to ask, did you peel the rhubarb?
Yes, it’s important to remove air bubbles before canning. And no, the lemon seeds stay hard. It’s easy to remove them before or after canning, either way is fine.
My concern is that it isn't runny when it sets. I've had the perfect jam but not sure how it's made and if pectin is used. I prefer a medium consistency that's just right. Some jams are super runny and others are super gel-like, both of which I don't like.
It takes a bit of experience to figure out how much to cook the jam to reach the perfect consistency. But it’s totally possible with no pectin. I like it right in the middle too.
Yes, you can make jam with honey instead. Here is a recipe for strawberry jam with honey: ladyleeshome.com/honey-strawberry-jam/ You can follow the same recipe, just add rhubarb instead of some of the berries.
if you pull your rhubarb out with the whole stalk the rhubarb will think "Oh I am missing a stalk I will grow a new one" if you cut it off and leave the root in the ground the rhubarb will not grow another one because it doesn't know that it is missing.
I love your videos. You help me so much, you're my go-to. Ive always had success when i follow your instructions. Having a trusted resource like your channel takes away so much worry. I love the simple and concise way you teach. Thank you!
Awww! Thank you. Truly, you made my day. Sometimes, as an online content creator you wonder if someone on the other side (since you can't "see" them) is actually benefiting from your hard work. It's feedback like that that makes my heart full and makes me keep going. I am so happy you find this helpful! Thanks for taking the time to write this.
@@ladyleeshome that's lovely! Glad I brightened your day. Your lovely reply made my day too! Its so lovely to connect with good people even when they are far away and you've never met them. Its like virtual hug. Thanks again for your great content.
I love the way you teach!
Thank you! I’m glad it’s helpful!!
I love this video!!!!!
Thanks!!
Is it necessary to remove the bubbles? Also, does the lemon seed get softer so you don't bite into something hard? Oh yes, and forgot to ask, did you peel the rhubarb?
Yes, it’s important to remove air bubbles before canning. And no, the lemon seeds stay hard. It’s easy to remove them before or after canning, either way is fine.
Could possibly use apple for pectin?
You could. Apple will definitely thickens it. It might be a little different texture tho.
Do you peel the rubarb
I don't.
My concern is that it isn't runny when it sets. I've had the perfect jam but not sure how it's made and if pectin is used. I prefer a medium consistency that's just right. Some jams are super runny and others are super gel-like, both of which I don't like.
It takes a bit of experience to figure out how much to cook the jam to reach the perfect consistency. But it’s totally possible with no pectin. I like it right in the middle too.
@@ladyleeshome Thank you.
Can I make it with out sugar
Yes, you can make jam with honey instead. Here is a recipe for strawberry jam with honey: ladyleeshome.com/honey-strawberry-jam/
You can follow the same recipe, just add rhubarb instead of some of the berries.
if you pull your rhubarb out with the whole stalk the rhubarb will think "Oh I am missing a stalk I will grow a new one" if you cut it off and leave the root in the ground the rhubarb will not grow another one because it doesn't know that it is missing.
Good way to explain how to harvest rhubarb!
Why not put all that in a food processor before you cook it?
You can. It’s another method, just makes more dishes 😄