Interesting that you have made and called the preserve Jam, most of American call it Jelly which to me is what is used for trifle. It is only the 2nd time that I have heard an American calling something the same way it is called in the United Kingdom.
@celtpro Here in the states jam and jelly are two different things. Jam has bits of fruit pulp in it and jelly has the fruit pulp strained out of it. At least that's how I understand it. Do you (in UK) make a differentiation between the 2, or is it all called jam?
Thank you! The recipes for jam are almost always for a dozen jars or more when I just want to make 1 or 2. I used commercial pectin (the low sugar formula) and this came out perfect.
@RicardoRedefined LOOK HERE RIC, IF YOU ARE INDEED, JUST A KID, YOU SHOULDN'T BE ON THE COMPUTER ANY WAY. DO YOUR PARENTS KNOW YOU ARE USEING THE COMPUTER WITH OUT PERMISSION?
Haha, :3 you're quite the card aren't you? I might not be an adult but I don't need permission to watch an instructional video on how to make jam. Why exactly did you delete your other comment before you posted this one?
Thank you, this has been so helpful! Have you heard of the Strawberry Tower? Hundred's of fresh strawberries and you don't even need a field. Ted Hallett, The Garden Master check him out!
@DarkestSidesoftheSun Respect is something that is lacking in todays society. If you don't give it, you will never recieve it. Learn how to speak in a respectful way you LOW LIFE.
Thank you! I'm very excited about making jam now. I didn't know that lemon juice was a good replacement for commercial pectin. Would orange juice work as well?
I would like to add basil to the jam. Would you chiffonade the basil then add to the cooking strawberries? At one point in the cooking would the basil be added? How is strawberry preserves different from jam. I am making home made pectin tonight. Would I add the pectin to preserves and if so, how much pectin to 8 cups of berries?
just tried the recipe out. The jam tastes great although I didnt spend much time with the whole canning part because I plan on eating it quickly. Marge Braker=Legend of cooking
I read in a recently published cookbook somewhere that you're supposed to place the strawberries with sugar in a bowl for 3 hours to let natural osmosis occur. Is that a good substitute method for adding pectin/lemon juice?
You can't use an old jam jar from a commercial jam or a baby food jar unless there is a wax seal. If you are going to put your jam in the fridge and use it up within a few weeks that would be okay, but if you want to preserve the jam to keep in a pantry for more than a few weeks you will need to have a canning jar with a seal (wax coated lid and a metal "jar ring" that goes on the outside like in the video). The wax will give it a seal and cause it to pop. If it doesn't pop it didn't seal.
Thank you sooooooo much! I just screwed up a bunch of jam because I don't know what the consistency is supposed to be or look like! Nice to finally see someone show me what it's supposed to look like in that bowl test.
I tried out this recipe and it was both quick and easy to reproduce. However, two tablespoons of lemon juice was not welcomed by my taste buds. Is there culinary/biochemical reason for adding lemon, or was that a personal touch? It is my intent to follow your approach again, but I will definitely, and completely, eliminate the lemon juice. It is just not a pleasant tasting experience. Literally hard to swallow.
@Chexpeare Strawberries are low in pectin and the lemon (or citrus) will help them gel. You could used commercial pectin, just follow directions for correct amount. Hope this works for you!
@Chexpeare I used 1 tbs of corn starch and that worked well for me as a thickener. Just be sure to add it over a sieve so that it doesn't coagulate and leave white lumps in the jam.
This was a great video! Thank you for posting it. I have had the luck of finding many tiny wild strawberries in my backyard, and I think I will try this recipe with them.
@spence10111 Did you have something on the bottom of your hot water pot - to protect the jars from sitting on the bottom? Most canning pots come with a small rack that fits inside. If not, you could possibly place several smaller jar rings on the bottom, then place the filled jars carefully on top where the rings touch each other, before bringing the water back to a full boil.
will you adopt me? My mom was a great cook and put so much love into what came out of the kitchen. Her best dish was fresh cut, buttermilk-battered fried chicken, fresh drop biscuits and green beans. Seeing you so handy around the kitchen reminded me of her. Keep up the good work and thanks for the information.
@atkinsonja Pectin is necessary in order for the jams to gel. Some fruits are high in natural pectin and may not need any additional pectin, but others are low and need something to help set a gel. Strawberries are low in pectin and the lemon (or citrus) will help them gel. Follow directions for correct amount.
I got this all from the University of Missouri Extension website. Put "Jam and Jelly Basics" in their search bar for more info.
I'm going to try this tomorrow. I'm not canning it though because I don't have the jars, tongs, etc. We're just going to eat it in a week and give some to the neighbors. I'll let you know how it pans out.
Simply delicious. I have just devoured my second and last jar of this yummy jam, and am about to make another batch. I think I will grate some extra fresh ginger in-- yum. The directions are clear and accurate, thank you so much. I will never again buy strawberry jam, this is a million times more superior, and ends up being the same cost, if not less.
Hmm, could I puree or make the fruit into a fine paste before adding it to the pan with the sugar? my son likes it reeeeeally smooth, no clumps (he's 4 1/2 and picky... I try to get fruits and veg in him the easiest ways I know how, lol..)
Awesome job Marge! I'm a gardener and was wondering what to do with all the extra strawberries this year. Now I don't have to give them all away thanks to you. You made it very simple and covered all my questions, except where can I get one of those wide funnels?
@beesearch Yes, it's on hulu. Once you get there, type "How to make small batch jam" in the search window, and it will be the top find. Thanks for asking, This was uploaded prior to more current (and better) video settings.
@irawryouman it is also easier to buy everything the you eat short term. If you look at the grand scheme of things like doing this with family members the you would see the experience is priceless
And I also think it's a good idea to share the art of canning. It's important knowledge to be passed to the next generation and is not taught in most schools.
Another fun experience around canning is to invite some friends and have a canning 'party' - you get to share in the costs, steps, and resulting jars of jam.
great video marge i love my strawberry jam but at 5 dollars a little jar at the store its so expensive i had no idea jam was this easy to make time to make me some jam!
They get boiled to be sterilized. That can be done in the dishwasher but they should be kept warm in the dishwasher until you use them. If you put hot jam in a cold jar, the jar will crack.
After you fill it, you boil the sealed jar to further seal the jar and extend it's shelf life.
I am not sure if you mean the magnetic stick or the ring of the lid but really all of those things are necessary.
If you don't have the wand that can pick up the lid, you can either leave it in the dishwasher on warm until ready to use, or strain the lids out of the hot water and be careful how you pick it up.
The jarring kits are pretty cheap at Walmart and various other stores. They usually include the funnel (helpful but not neccessary if that is the part you meant) the tongs and wand.:)
I don't run the entire cycle unless I am doing other dishes. There is an energy saving option on mine and I am just talking about a brief run. Some people just put it on for a few minutes of dry time to warm the jars.
It should go without saying it's up to the individual's discretion. I am fortunate enough to have solar power as well.
Not majorly true, I know it's stupid, BUT I always put hot water in a bottle and jars for the hell of it. Yes I'm stupid but my point is, it doesn't crack, if the jar was room temperature it'd be fine;
I have on occasion used room temperature as well, for example, if I find I need an extra jar for the batch. As long as the jar is not cold it should be fine. But I like to heat them for peace of mind, and also because I find it helps me get rid of the air bubbles if there is already moisture in the jar.
Thanks! This is great! I appreciate the extra thought you gave to explaining reasons instead of expecting pple to just following your directions blindly.
I am no person to be in the kitchen but I just hate my many strawberries to be spoiled because no one eats them. I am ready to start doing my own jam!!!
cool! THx so much I want to make some. And you are so sanitary. I love sanitary. You also taught us the impt fact about steam cuz u could get a steamburn
If its too thin you can mix it w/ ur strbbrrys as a glaze add it to some entamins pound cake and top it off with cool whip! =P yummy. GREAT! NOw Im HuNgrY!
I had some strawberries that were on the verge of going bad so I decided to go back to my childhood when my mom and aunt and all of their families would can their harvests. This took me back and helped me get started. Thanks a lot. I am excited to just be able to use a few cups of strawberries (or any other fruit).
Thanks for the memories and thanks for the information I can no longer get from relatives who have passed on.
i always know my jam has reached its setting point because the sound of it boiling changes, but i use the cold plate test too! love your jar lifter, must get me one of those! thanks for posting this. xx :)
You need to boil the jar the pressurize them. This will keep them fresher, longer. :-) Good luck with your jam! (I learned this from my grandmother, who also used to make her own jam, but from pears and figs.)
We just made 3 3/4's four ounce jars of this from our Rainier Strawberries from the back yard and it tastes delicious! We swapped lime juice for the lemon juice because we had that on hand. Thanks for the excellent video, we've been wanting to can these berries for years and this got us motivated to do it.
I want to make this recipe for my wedding favors. I bought 75 9 ounce jam jars. I need to modify the recipe accordingly. I am really bad at this and have no idea how to.
buy one more 9 ounce jam jar and times the recipe by 57. If she was right about how many ounces her recipe is, you will have exactly 76 9 ounce jars of jam. You should probably double check first before you do it.
New Recipe:
171 cups sliced strawberries (85 and a half pint sized baskets)
57 cups sugar
7 cups and 2 tablespoons fresh lemon juice
3.5 cups and 1 tablespoon chopped candied ginger
So i basically did the calculations on paper so I'm bound to make mistakes. Double Check!
This comment has received too many negative votesshow
Hahah! That was definitely a funny video. I still can&TBPSQUOt stop laughing right now. It&TBPSQUOs amazing what kind of videos you find on you tube....
Wow! I found this very interresting and informative. I thought there was a ton of pectin/preservatives that would need to go into making this. Thanks, Keep up the good work!
Great video! This has me hooked on making and preserving my own fruits and jams. Lord knows I won't let it sit in my pantry for too long though, 'cause life is too short to refrain from eating jam out of the jar.
Is there a way to make this w/healthier sugar other than white sugar. Agave nectar, honey or Stevia maybe? Has anyone tried this w/any other berries? I think this will make a nice and different Christmas gift for family and friends!
Hello Marge, I had a question. Can I just can my jam with an old empty jar with a lid. You know the kind we get when we go to the store and buy those jams. It just has to be boiled right?
Hi brizzx32: Marge emphasized the importance of having a new lid each time you canned - you CANNOT reuse a lid. There will not be a good seal. Without a good seal, the jam will spoil... bad for everybody! The jars and rings can be reused, tho. I recommend NOT using an old jelly jar from the grocery store - invest in some canning jars, rings, and unused lids. Hope this answers your question clearly.
Hello CUP, well i was just wandering because it seems that every where that I look that those jars and the lids are kind of pricie. The cheapest that I found was like rounding from little over a dollar a peace. Any suggestions?
No, to can, you really have to use the right jars/rings/lids, imo. The good thing is that the jars and rings are reuseable - so the only recurring cost is the lids. Maybe you can find older jars (in good shape - no cracks or chips) and rings at a yard sale, or on craigslist, but buy new lids that would fit.
Interesting that you have made and called the preserve Jam, most of American call it Jelly which to me is what is used for trifle. It is only the 2nd time that I have heard an American calling something the same way it is called in the United Kingdom.
celtpro 1 week ago
@celtpro Here in the states jam and jelly are two different things. Jam has bits of fruit pulp in it and jelly has the fruit pulp strained out of it. At least that's how I understand it. Do you (in UK) make a differentiation between the 2, or is it all called jam?
cookingupastory 6 days ago
How much did it all cost.
misspangvue 3 weeks ago
Comment removed
Lostn86 4 weeks ago
Thank you! The recipes for jam are almost always for a dozen jars or more when I just want to make 1 or 2. I used commercial pectin (the low sugar formula) and this came out perfect.
liarsclub75 2 months ago
@liarsclub75 that's why I like this one so much too - doesn't take too many berries to make a couple of jars…perfect!
cookingupastory 2 months ago
@RicardoRedefined LOOK HERE RIC, IF YOU ARE INDEED, JUST A KID, YOU SHOULDN'T BE ON THE COMPUTER ANY WAY. DO YOUR PARENTS KNOW YOU ARE USEING THE COMPUTER WITH OUT PERMISSION?
tomcat624u 3 months ago
@tomcat624u
Haha, :3 you're quite the card aren't you? I might not be an adult but I don't need permission to watch an instructional video on how to make jam. Why exactly did you delete your other comment before you posted this one?
RicardoRedefined 3 months ago
Damn!!! Thats gotta be somebodys grandma!
TheDylanDynomite 3 months ago
Thank you, this has been so helpful! Have you heard of the Strawberry Tower? Hundred's of fresh strawberries and you don't even need a field. Ted Hallett, The Garden Master check him out!
1000Classics 4 months ago
Fantastic! Thanks for posting this Awesome Vid! I just picked 10 pounds of Peach Plums, and I'm gonna use a portion of it to make some jam! :)
meredithrollo 5 months ago
I love strawberry Jam, Makes great Christmas gifts.
timelessgarden1 5 months ago
I did it without the utensils u used such as the jar grabber and it was great thank you very much I like this better than buying it at a store
yankee82090 5 months ago
Strawberry jam, to go with the ham!
OscarMaris 5 months ago
@DarkestSidesoftheSun Respect is something that is lacking in todays society. If you don't give it, you will never recieve it. Learn how to speak in a respectful way you LOW LIFE.
MrConstructivecritic 5 months ago
@DarkestSidesoftheSun lol what an intense comment for such a little lady .
gigi31898 5 months ago
Thank you! I'm very excited about making jam now. I didn't know that lemon juice was a good replacement for commercial pectin. Would orange juice work as well?
RobinInColorado 5 months ago
I would like to add basil to the jam. Would you chiffonade the basil then add to the cooking strawberries? At one point in the cooking would the basil be added? How is strawberry preserves different from jam. I am making home made pectin tonight. Would I add the pectin to preserves and if so, how much pectin to 8 cups of berries?
cher128bx 6 months ago
Thanks & I live in Oregon too
SelenaFanClub512 6 months ago
My first successful jam making experience!! And it tastes so good! Thank you.
TheKristinaProject 6 months ago
Can this recipe be doubled?
CookwithSarah 7 months ago
i like to rock the party, i like to Jam
2011backagain 7 months ago
just tried the recipe out. The jam tastes great although I didnt spend much time with the whole canning part because I plan on eating it quickly. Marge Braker=Legend of cooking
lilbstar102 7 months ago
This has been flagged as spam show
Check out my strawberry jam recipe! So yummy! :)
adventuresofafoodiee 8 months ago
jam or mermelade wich diference?
XTdarkgainTX 9 months ago
I read in a recently published cookbook somewhere that you're supposed to place the strawberries with sugar in a bowl for 3 hours to let natural osmosis occur. Is that a good substitute method for adding pectin/lemon juice?
kagnomi 9 months ago
:) che coincidenza, sto proprio per farla!
diabolikkk83 10 months ago
nice
smash01979 11 months ago
You can't use an old jam jar from a commercial jam or a baby food jar unless there is a wax seal. If you are going to put your jam in the fridge and use it up within a few weeks that would be okay, but if you want to preserve the jam to keep in a pantry for more than a few weeks you will need to have a canning jar with a seal (wax coated lid and a metal "jar ring" that goes on the outside like in the video). The wax will give it a seal and cause it to pop. If it doesn't pop it didn't seal.
TragicNothing 11 months ago
THANKS
CHANNEL
CH4COLORS
ch4colors 11 months ago
looks good gonna tr this sometime. thanks great vid
xxdjcharlierockxx 1 year ago
I can put the jam jar inside the fridge right?
LilaMya22 1 year ago
can i use baby food jars?
85babycakes 1 year ago
@85babycakes you can use anything
I used an old jam jar for my home made jam
but then again I finished it in a week or so lol
BooshgaFilms 1 year ago
16 people burned thier jam =)
OMGTHATSSOCUTE 1 year ago
why does she close the jars, and then stick them in a hot pot??
-ahaha and she tottaly forgot about her cool plate test-.lol
YOitsCUBANA 1 year ago
@YOitsCUBANA
i wonder y she does that too
Gone2Huntin 1 year ago
@YOitsCUBANA I would guess it seals the jar (heat=expanding pressure inside...)
nofreedomofspeech 11 months ago
This has been flagged as spam show
Benchmark for naughty women dating **mworld5.info**
jossmarryrf 1 year ago
To je pa res pomaga domaca mermelada...
lslavychecker 1 year ago
Thank you sooooooo much! I just screwed up a bunch of jam because I don't know what the consistency is supposed to be or look like! Nice to finally see someone show me what it's supposed to look like in that bowl test.
gracewriter 1 year ago
thank u
coral914 1 year ago
thx
sigalzizov 1 year ago
great guide i really need to try this.
Robbaz 1 year ago
If my buddies at work caught me watching this I wouldn't hear the end of it. Good info. Might make some.
MikeofWyoming 1 year ago
Comment removed
miranda725 1 year ago
emmmmm
ameersalbin 1 year ago
great stuff
ametisanahid 1 year ago
what happened if you dont put jar in the big saucpan full of boiling water??
s0n1n 1 year ago
I tried out this recipe and it was both quick and easy to reproduce. However, two tablespoons of lemon juice was not welcomed by my taste buds. Is there culinary/biochemical reason for adding lemon, or was that a personal touch? It is my intent to follow your approach again, but I will definitely, and completely, eliminate the lemon juice. It is just not a pleasant tasting experience. Literally hard to swallow.
Chexpeare 1 year ago
@Chexpeare Strawberries are low in pectin and the lemon (or citrus) will help them gel. You could used commercial pectin, just follow directions for correct amount. Hope this works for you!
cookingupastory 1 year ago 3
@cookingupastory The lemon juice provides acid, which is essential for getting the pectin to set (ie, to gel).
SouthardBiology 8 months ago
@Chexpeare I used 1 tbs of corn starch and that worked well for me as a thickener. Just be sure to add it over a sieve so that it doesn't coagulate and leave white lumps in the jam.
googo151 5 months ago
I bet Beyond Birthday is watching this right now xD
TheBJellyroll 1 year ago
Marge, this is awesome! Thanks!
bobbiwilhelm 1 year ago
did you use pectin?
jammy123ism 1 year ago
@jammy123ism Marge used lemon instead of commercial pectin. Strawberries are low in pectin and the lemon (or citrus) will help them gel.
cookingupastory 1 year ago
@cookingupastory I find if you use a half of a Granny Smith apple (shredded up) it works much better than the lemon juice and not a sour.
SoftSoxx 1 year ago
Would the same apply for nectarines?
JOLANA90 1 year ago
why must u boil the jam in the jar?
narutofan9tf 1 year ago
@narutofan9tf kills germs and preserves it for longer
rugbylover95 1 year ago
This was a great video! Thank you for posting it. I have had the luck of finding many tiny wild strawberries in my backyard, and I think I will try this recipe with them.
Kazzy2486 1 year ago
@cookingupastory my jar broke in the water bath what should when I put it in the water
spence10111 1 year ago
@spence10111 Did you have something on the bottom of your hot water pot - to protect the jars from sitting on the bottom? Most canning pots come with a small rack that fits inside. If not, you could possibly place several smaller jar rings on the bottom, then place the filled jars carefully on top where the rings touch each other, before bringing the water back to a full boil.
cookingupastory 1 year ago
@spence10111 You can always place a small folded bath towel on the bottom of the pot.
googo151 6 months ago
will you adopt me? My mom was a great cook and put so much love into what came out of the kitchen. Her best dish was fresh cut, buttermilk-battered fried chicken, fresh drop biscuits and green beans. Seeing you so handy around the kitchen reminded me of her. Keep up the good work and thanks for the information.
moose3400 1 year ago
Great instructional video thanks for your time!
bobseverson323 1 year ago
is pectin necessary for jams? Or is it not used for certain fruits?
atkinsonja 1 year ago
@atkinsonja Pectin is necessary in order for the jams to gel. Some fruits are high in natural pectin and may not need any additional pectin, but others are low and need something to help set a gel. Strawberries are low in pectin and the lemon (or citrus) will help them gel. Follow directions for correct amount.
I got this all from the University of Missouri Extension website. Put "Jam and Jelly Basics" in their search bar for more info.
cookingupastory 1 year ago
@cookingupastory thanks.!
atkinsonja 1 year ago
thank you for taking the time to show us how to make comprehensively make jam and how to properly can it too. Very good vdo. Thank you very much.
davidogan 1 year ago
I'm going to try this tomorrow. I'm not canning it though because I don't have the jars, tongs, etc. We're just going to eat it in a week and give some to the neighbors. I'll let you know how it pans out.
humynism 1 year ago
@humynism
so how was it?
i didn't can mine because i finnished it in 2 days
best jam i've tasted
BooshgaFilms 1 year ago
Thank you. Your video was enjoyable and you have a pleasant calmness about you.
talostc 1 year ago
What is the lemon for?
MrConstructivecritic 1 year ago
@MrConstructivecritic
i think its used as a preservative
thats what iv'e heard from cooking shows and other videos
BooshgaFilms 1 year ago
Simply delicious. I have just devoured my second and last jar of this yummy jam, and am about to make another batch. I think I will grate some extra fresh ginger in-- yum. The directions are clear and accurate, thank you so much. I will never again buy strawberry jam, this is a million times more superior, and ends up being the same cost, if not less.
taylorpabst 1 year ago
I tried this for myself
it didn't turn out as well as the jam in the video
but its was so good that i dont like buying jam now
i like to make my own :D
thanks for posting
BooshgaFilms 1 year ago
How about using corn startch? what was the substance that you used to make it thick? Did the water just evaporate?
mlanonymous 1 year ago
@mlanonymous
yes it just evapourates
theres no need for anything other than the ingrediants
mentioned in the video
enjoy:D
BooshgaFilms 1 year ago
Hmm, could I puree or make the fruit into a fine paste before adding it to the pan with the sugar? my son likes it reeeeeally smooth, no clumps (he's 4 1/2 and picky... I try to get fruits and veg in him the easiest ways I know how, lol..)
Pandabearkt 1 year ago
@Pandabearkt
the last batch i made
i mushed up all the berries
so i guess you could give it a try
BooshgaFilms 1 year ago
loved this video! it reminded me of when I used to watch my great grandma make jam except this time i was old enough to pay attention! great job!
chandraisgreat 1 year ago
Thank you very much. I am new to canning and could use any suggestions and guidance that you offer.
im2sxy4u2plywth 1 year ago
Awesome job Marge! I'm a gardener and was wondering what to do with all the extra strawberries this year. Now I don't have to give them all away thanks to you. You made it very simple and covered all my questions, except where can I get one of those wide funnels?
mjefferson96 1 year ago
do I need to put the jam in hot water if I put the jam in the refrigerator ?
Esunshine71 1 year ago
you have a better quality video?
beesearch 1 year ago
@beesearch Yes, it's on hulu. Once you get there, type "How to make small batch jam" in the search window, and it will be the top find. Thanks for asking, This was uploaded prior to more current (and better) video settings.
cookingupastory 1 year ago
i thought about selling home made jams here but its $6 for a cup of strawberries i would have to sell a jar at over $10 LOL
joshthe8th 1 year ago
hi can this jam be done with pineapple can or frash thank you
jessie45p 1 year ago
As delícias de uma geléia de morango. Reparem na prática da da moça.
marciazoladz 1 year ago
cool video!
med672 1 year ago
jam is better when its pretty dried out. not too dry though.
lastmondaypast1 1 year ago
Thank you
iddhipada4 1 year ago
I think buying jam would be sooooo much easier
irawryouman 1 year ago
@irawryouman it is also easier to buy everything the you eat short term. If you look at the grand scheme of things like doing this with family members the you would see the experience is priceless
rodrick4500 1 year ago 5
And I also think it's a good idea to share the art of canning. It's important knowledge to be passed to the next generation and is not taught in most schools.
Another fun experience around canning is to invite some friends and have a canning 'party' - you get to share in the costs, steps, and resulting jars of jam.
cookingupastory 1 year ago
It sure got runny...did I hear correct? No added water?
I'm going to cook this soon.
feelgoodaboutit 1 year ago
Looks yummy can't wait to try it.
crazycatlady1313 2 years ago
If you're only making a small batch to use in a week or less, you don't have to can it--just cook it and fridge it and enjoy.
5446augusta 2 years ago
great video marge i love my strawberry jam but at 5 dollars a little jar at the store its so expensive i had no idea jam was this easy to make time to make me some jam!
1990nintendo 2 years ago
Yum! Looks great!
civilwarcat 2 years ago
to sterilize the jars i guess
Straw8899 2 years ago
why do u need to boil the jars? can u put it in a cold one?
SammyBoi992 2 years ago
They get boiled to be sterilized. That can be done in the dishwasher but they should be kept warm in the dishwasher until you use them. If you put hot jam in a cold jar, the jar will crack.
After you fill it, you boil the sealed jar to further seal the jar and extend it's shelf life.
kerryoke68 2 years ago
you know the thing she put on the jar before she sealed it with the lid? Is that optional? 'cause I don't have anything like that :I
caramelapples 2 years ago
I am not sure if you mean the magnetic stick or the ring of the lid but really all of those things are necessary.
If you don't have the wand that can pick up the lid, you can either leave it in the dishwasher on warm until ready to use, or strain the lids out of the hot water and be careful how you pick it up.
The jarring kits are pretty cheap at Walmart and various other stores. They usually include the funnel (helpful but not neccessary if that is the part you meant) the tongs and wand.:)
kerryoke68 2 years ago
@kerryoke68 a dish washer waste a lot of energy
rodrick4500 1 year ago
I don't run the entire cycle unless I am doing other dishes. There is an energy saving option on mine and I am just talking about a brief run. Some people just put it on for a few minutes of dry time to warm the jars.
It should go without saying it's up to the individual's discretion. I am fortunate enough to have solar power as well.
kerryoke68 1 year ago
Not majorly true, I know it's stupid, BUT I always put hot water in a bottle and jars for the hell of it. Yes I'm stupid but my point is, it doesn't crack, if the jar was room temperature it'd be fine;
irawryouman 1 year ago
I have on occasion used room temperature as well, for example, if I find I need an extra jar for the batch. As long as the jar is not cold it should be fine. But I like to heat them for peace of mind, and also because I find it helps me get rid of the air bubbles if there is already moisture in the jar.
kerryoke68 1 year ago
THaNK YOU
fifthavenuegirl 2 years ago
thank you very much, i want to make buscuits, jam and icing this christmas and i shall use your recipe :)
paperfairys 2 years ago
Thanks! This is great! I appreciate the extra thought you gave to explaining reasons instead of expecting pple to just following your directions blindly.
yokomuko 2 years ago
This whole video could've been compressed to 2 minutes.
VSL123 2 years ago
no discussion about the preserve jars.
this is just stretching out a recipe to 10 minutes of boring video.
spoddie 2 years ago
I am no person to be in the kitchen but I just hate my many strawberries to be spoiled because no one eats them. I am ready to start doing my own jam!!!
Thank you for your very intructional video.
ZaneZiba 2 years ago
Give me the strawberries. I shall eat them all.
mohthebro 2 years ago
cool! THx so much I want to make some. And you are so sanitary. I love sanitary. You also taught us the impt fact about steam cuz u could get a steamburn
Rainbowstarz8 2 years ago
Thanx 4 the info. I have a lot of strawberries and didn't know what to do with them unti now!
MJFORME 2 years ago
If its too thin you can mix it w/ ur strbbrrys as a glaze add it to some entamins pound cake and top it off with cool whip! =P yummy. GREAT! NOw Im HuNgrY!
CaseyBbyRoxxxx 2 years ago
Thank you, this is great
screechingscreeching 2 years ago
I had some strawberries that were on the verge of going bad so I decided to go back to my childhood when my mom and aunt and all of their families would can their harvests. This took me back and helped me get started. Thanks a lot. I am excited to just be able to use a few cups of strawberries (or any other fruit).
Thanks for the memories and thanks for the information I can no longer get from relatives who have passed on.
tinyandsassysmom 2 years ago
helltrain: I doubt this will work with frozen berries
killbrad 2 years ago
thanks alot for the recipie, i am going to make this with the strawberrys i have frozen in the freazer. :)
helltrain911 2 years ago
Thanks, I will try this !!
jesseika75 2 years ago
I have been using this recipe now for almost a year, my kids will not eat store bought strawberry or any other jam since.. Thankyou!!!!
poundsmokerlives 2 years ago
I am a newbie at canning, and this video answered a lot of my questions, Great video. Thanks!
grampi68 2 years ago
i always know my jam has reached its setting point because the sound of it boiling changes, but i use the cold plate test too! love your jar lifter, must get me one of those! thanks for posting this. xx :)
lillith886 2 years ago
I made this jam and it turned out perfect. We loved it, thank you for the video it was excellent. :)
SydneyPaula 2 years ago
too long to watch....reduce the length of the video
comedy9 2 years ago
Why do you boil the jars??? someone ayone can you please answer idc who as long as it is correct :]
jaredletolopver818 2 years ago
NEVERMIND! I GOT TO THE END OF THE VID
jaredletolopver818 2 years ago
The jars are boiled for preservation , and keep them for get bacteria .Plus the jars can break if you pour hot preserve in .
iulia01usa 2 years ago
to disinfect it
sentaikng 2 years ago
You need to boil the jar the pressurize them. This will keep them fresher, longer. :-) Good luck with your jam! (I learned this from my grandmother, who also used to make her own jam, but from pears and figs.)
satiravelvet 2 years ago
this is really good but I didn't use the ginger and drastically reduced the sugar to 1/3 cup and it was delish!!
1999Popsicles 2 years ago
thank u for a easy to follow receipe. Fab
beijaflorx 2 years ago
We just made 3 3/4's four ounce jars of this from our Rainier Strawberries from the back yard and it tastes delicious! We swapped lime juice for the lemon juice because we had that on hand. Thanks for the excellent video, we've been wanting to can these berries for years and this got us motivated to do it.
Elcmar2002 2 years ago
Can I use the same recipe for apricot jam?
pamelamarxsen 2 years ago
I just made it and I'm currently enjoying it on some toast.
Thanks.
Plozen 2 years ago
im resolved to make saskatoon berry jam this year. the bush in the front yard is going to be full of berries. thanks for the nice vid
iorixs 2 years ago
i have a heated couner because i leave the food for serving on it and to keep it warm i use a heated counter
emw1999 2 years ago
I want to make this recipe for my wedding favors. I bought 75 9 ounce jam jars. I need to modify the recipe accordingly. I am really bad at this and have no idea how to.
Any suggestions or comments?
1Kristielynn 2 years ago
Comment removed
alyssa91 2 years ago
buy one more 9 ounce jam jar and times the recipe by 57. If she was right about how many ounces her recipe is, you will have exactly 76 9 ounce jars of jam. You should probably double check first before you do it.
New Recipe:
171 cups sliced strawberries (85 and a half pint sized baskets)
57 cups sugar
7 cups and 2 tablespoons fresh lemon juice
3.5 cups and 1 tablespoon chopped candied ginger
So i basically did the calculations on paper so I'm bound to make mistakes. Double Check!
alyssa91 2 years ago
I'm making this right now, and let me tell you, I licked the spoon, and it tastes like heaven! MMM!
MyPinkStaples 2 years ago
Very nice! Thank you!
frachioni2 2 years ago
Great instructor, soothing voice, understandable; what more do we need? Great video; thank you so much!!!
aaadianaaaa 2 years ago 9
she reminds me of martha stewart o.O
xKawaiiGrlx 2 years ago
Awesome vid... thanks for the detail.
zmgriffith 2 years ago
i'm so making this. i cant wait. :D
theeoriginalposer 2 years ago
HATE!
eldrich93 2 years ago
This comment has received too many negative votes show
Hahah! That was definitely a funny video. I still can&TBPSQUOt stop laughing right now. It&TBPSQUOs amazing what kind of videos you find on you tube....
Chick6517 3 years ago
Why did you put your jam back into the boiling water after you jar'd it?
RialaRunes 3 years ago
She says why in the video.
shanghei 2 years ago
is this recipe good for all berries???
khadiyahDhaiti 3 years ago
Can one use stevia instead of sugar?
vwoke 3 years ago 2
This comment has received too many negative votes show
Can one use saliva instead of sugar?
relentlessgod 3 years ago
Lol, Two table spoons of fresh lemon juice.
relentlessgod 3 years ago
we hide in the smoke like JAMMMMMMMMMMMM!
heathentwilight 3 years ago
JAMMMMMMMMMMMMMMM!
heathentwilight 3 years ago
hi my name is dan my keybored is JAMMMMMMMED !
myfistinurface 3 years ago
im gona suffocate u with jam
StrictlyClassics 3 years ago
just beautiful!
God bless ur heart!
ihatelipstick 3 years ago
Jam on toast mmm
Abyssery 3 years ago
i love pancakes+jam, absolutely LOVE it!
kiravintio 3 years ago 5
omg.... nuts and butter pancakes with blueberry jam
saberj2x 3 years ago
Wow! I found this very interresting and informative. I thought there was a ton of pectin/preservatives that would need to go into making this. Thanks, Keep up the good work!
geno3124 3 years ago
YUMMNESS!!! You have a gorgeous kitchen btw.
sendono 3 years ago 2
Great video! This has me hooked on making and preserving my own fruits and jams. Lord knows I won't let it sit in my pantry for too long though, 'cause life is too short to refrain from eating jam out of the jar.
snusmumriken232 3 years ago 3
That sounds horrible, like fat people eating straight mayonnaise. Nasty
angrisano13 2 years ago
Love it!
gigimcgary 3 years ago
Is there a way to make this w/healthier sugar other than white sugar. Agave nectar, honey or Stevia maybe? Has anyone tried this w/any other berries? I think this will make a nice and different Christmas gift for family and friends!
anointed1forever 3 years ago
Ruined the strawberries by jamming them. Bhaa!
indigoblue66 3 years ago
Not sure if that is an evil laugh or you crying, indigoblue66 ;)
But since small batch is small, I hope you'll give it another go, and forego the 'jamming'!!
cookingupastory 3 years ago
Hello Marge, I had a question. Can I just can my jam with an old empty jar with a lid. You know the kind we get when we go to the store and buy those jams. It just has to be boiled right?
brizzx32 2 years ago
Hi brizzx32: Marge emphasized the importance of having a new lid each time you canned - you CANNOT reuse a lid. There will not be a good seal. Without a good seal, the jam will spoil... bad for everybody! The jars and rings can be reused, tho. I recommend NOT using an old jelly jar from the grocery store - invest in some canning jars, rings, and unused lids. Hope this answers your question clearly.
cookingupastory 2 years ago
Hello CUP, well i was just wandering because it seems that every where that I look that those jars and the lids are kind of pricie. The cheapest that I found was like rounding from little over a dollar a peace. Any suggestions?
brizzx32 2 years ago
No, to can, you really have to use the right jars/rings/lids, imo. The good thing is that the jars and rings are reuseable - so the only recurring cost is the lids. Maybe you can find older jars (in good shape - no cracks or chips) and rings at a yard sale, or on craigslist, but buy new lids that would fit.
cookingupastory 2 years ago
Thanks for the advice CUPastry.
brizzx32 2 years ago