That plum jam has my mouth watering! Your farm is breathtaking Stacey. You work hard and it shows in the bounty you produce in your kitchen and garden, and your husband's hard work shows in the beautifully groomed land and handsome farm animals. 🤗
Not only inspiring content but you make me think back to my childhood in NZ. Perfectly free and perfectly abundant - and walking everywhere with no shoes on. Oh, and the hoohoo bugs 🐛
Oh Stacy thank you for sharing your farm and forest. How beautiful and how lucky you are to be able to steward such a serene and beautiful land. Your pup is a cutie. I love your videos but this one is special.
I'm sure I've said this before but what an absolutely stunning place you live in, so lucky to look out every day and see that view and the animals, to me it's idyllic! Enjoy every minute Stacey x
Hi Stacey, I'm a relative new subscriber, I live in Rakaia, a now solo 64yr old and I love your down to earth recipes / cooking, I'm very saddened and disappointed that you get nasty negative comments, people can be so cruel as you know, anyway I think your very hot n cuddly and your husband very lucky lol keep doing what you do, I've made many of your recipes👍 cheers Dan 🤗
I learnt to make jam by watching your utubes, thank you for the lesson and have never used bought pectin to thicken my jams. I do grate some of fruit skin in jam. But found just boiling longer over lower heat does the trick. You gave me an excellent idea to buy fruit in season freeze and make jam for the whole family and friends. I remember after watching the first jam Vedio I ran to get watermelon to make jam but it was all sold out the day before and now out of season. Well a big thanks to you that will never happen again. I also now do fruit leathers in my dehydrater and mix a few fruits together especially if the one I am doing is too runny. You are my hero 🏆🏆💫
I make my plum jam in the oven. 4kg , pitted in 2 hours and 45 minutes , stirring every 15 minutes.After hat I add600 g sugar. And thats it. Yout jam looks nice too. Cheers
I have been making jam for many years and have never used pectin either, i have black currant bushes and use the fruit for jam, this year i cut back on the amount of sugar too, is quite tart but i like it like that. Haha must be a kiwi mum thing because my mum also used the same saying about under toasted bread. I enjoyed the farm scenery, so thank you for that Stacey😊
❤🎉 yippee! A new video from Stacey!🎉❤ gorgeous forest and doggy. Great plum jam and awesome tips. I'll be planting plum and apricot trees now! ❤🎉that's how I like my toast too, and Dad used to say it was just warm bread too! 😂
I was surprised about the steaming as I'd never heard of doing that until I watched an American channel. I just put the lids on when it's hot and cross my fingers that they pop and 90% of the time they do. What a change from the days my mother lol and me when I first started making jam, of using the cellophane covers. You can still buy them. Thanks Stacey, really enjoying your channel =-)
Thank you Stacey, another great video. I have never steamed my jam and have had no problems with it, as others have said. I use 2/3 sugar to raw measure of plums (de stoned with an apple corer). This ratio gives a slight tartness too. Great to see your beautiful farm.
Tart plums make the most delicious jam!! My mother had a plum jam that was only good for jam or tarts etc. Plum jam is one of my favourites but bought is never as nice as my mothers or grandmother's jams were. Do you have a recipe for Tomato & pineapple jam? I have my mother's that I could pass onto you. It is my all time favourite which I miss!! I was not born with the ability to make jam, along with pastry - I tried but failed miserably!!
Stacey, thank you I have 2 kilo's of plums in the freezer, I did take the stones out before I froze them. I will give your recipe a go., you live on a lovely property. Thank you for sharing.
Thank you so much for the scenes from your farm, it is very beautiful! Your vlogs are a treasure trove of homey goodness, they take me back to learning to cook in Grandmother's kitchen - on a wood stove though, and she never measured anything, her measures were "pinches, dabs, and dollops" ☺️
There's a great attachment to fit your kitchenaid mixer, it's called a veg strainer it separates the skin and seeds from the tomatoes. I just cook them til soft then run them through this the strainer it saves hours of sieving. The chef shop in taupo has them
@@FarmersWifeHomestead Yes, more cooked down concentrated pulp. You've got the clear jelly, then preserves with more pulp and finally butters that use the leftover thick pulp after preserves that some throw away. I get the pestle from the colander and beat the pits around to get as much of the flesh off. Of course, don't break the pits. More work but we like what we like. Usually, the grocery store will only have apple butter for sale so guessing it is too difficult to bother with machines for other fruits.
We found jars of Mum's jams 3 or 4 years later & they were still fine to eat. She never steamed them after making the jam. As she said, the sugar keeps the jam indefinitely & like old port it can only improve with age. Science has shown that eating black toast is carcinogenic. I would have lashings of thick whipped cream on top !! I also like my toast lightly done!!
I always enjoy and appreciate when you have footage of your property. The forest part with the trees and ferns reminds me of where I used to live when I was a child in northern California in the Happy Camp and Hoopa areas. So beautiful! Do you ever get fiddleheads off those ferns? They are supposed to be quite delicious, like asparagus. I do my jam the same way you do, but I learned something new with that plate trick. And for me, nothing goes to waste, and I use the jam scum as well over ice cream, pancakes, plain yellow cake, cornbread, etc. It isn't as sweet or flavorful as the "jam proper" but adds a little something, something to what I put it on. Hope you can get some rest to heal your cold, I'm currently down with a migraine that is threatening to come on full force, but I had to comment. I will lay down and rest when I am done. Love & BIG HUGS to you and Husband.
Thanks for sharing your little piece of the world with us. If those plums still had the skin on when you cooked them, that's probably where the tartness came from. Also before you added the second batch of sugar, that would have been a great substitute for cranberry sauce. Can't wait for the next video. Thanks again.
Love the farm, and how tall those trees were, feeling old here, I remember mum using a plastic seal , she would wet it and then put a rubber band around it, no extra sealing needed.
That jam is a gorgeous color. Plum jam is one of my favorites, second only to to apricot. We had a big old plum tree when I was a kid and watching my mom make plum jam was my introduction to canning. Back then they still used paraffin wax (aka petroleum wax) to seal the jars. But in my 50+ years of canning jams, I never heard of using lemon juice as a thicker, so I learned something new today. But I think that it's the phrase "perfect enough" which may be a game-changer for me. 😃 I loved seeing the woods. Those trees are amazing. So straight and tall! (And that's from someone from where the giant sequoias grow.) What are they? Your videos are like a master class in how to cook by developing a feel for the food and using all your senses. Recipes are great, but there are so many variables in cooking that it pays to know when and how to deviate from the recipe. I hope your cold gets better soon. At least you've got plenty of lemon and honey available.
Hello Stacey, That colour of toast looked perfect to me, and the jam looks delicious. Well done, you always make your cooking look so easy, I have never attempted jam making before.Your farm is wonderful, that forest was so lovely and peaceful. Hopefully you have some special little friendly pixies that live in those trees, they looked so magical. Have a wonderful week ahead and I hope your cold clears up fast.❤❤❤
Thanks for that Stacy. It make me want to go and make a batch of jam too but, plums are not in season now. I will have to settle for cumquats which is no hardship as I love the zingy taste.
I do love a good dark plum jam 😊 Before you go buying a Mouli for your tomato harvest, have a look at the Veg & Fruit Strainer attachment for your KitchenAid. I’ve been using one for 19 years and it is excellent, especially if you like to dehydrate and powder the skins.
Watched your video yesterday Stacy and got onto my long overdue jam making made 10 beautiful jars of Blackberry jam and up early tbe next morning making another 10 so happy with that We collect blackberries from our property and they are not sprayed and freeze during the year for allsorts of things,so now we have jam for 18mths or more and more for muffins and other treats thankyou for the kick in the behind to do this 😂
Aussies use glass jars from other products too and I doubt anyone would steam can them either. Woolworths Australia sells a product called Jamsetta. I've used it for my brazilian cherry jelly. Perhaps it available in NZ too. And you used to be able to get cellophane squares that you wet and place on the hot jars. It sealed and after you add a rubber band.
Yes, I use the cellophane wrappers still. I plan on showing that in another video. I can't say that I have seen Jamsetta here. Just the jam sugar with pectin in it already.
Thanks for the tip of using lemon juice 😊 I don't like using to much sugar either. I made orange marmalade a few months ago and used to much suaar I recon but it was very tart
Stonefruits make the best jams and preserves! I still have a few kilos of peaches and nectarines in my freezer ready to go. I don't know why, but I add the juice of a couple of lemons in with the fruit, and the lemon skins as well for the full boiling time (halved). Then I throw away the lemon skins. I have no idea if this makes any difference, but it makes a good consistency!
I've never used the whole lemon just the juice and it has always worked out fine but I like the idea of chucking the whole halves in as well, thank you :)
Love making jam. We had a Damson plum tree which made amazing jam. Not a plum you could eat raw though. They are small about the size of large grapes. I use butter to get froth down.
Love to see the landscape and what your woods look like, much more open than where I live. Your dog and your undercover rooster are fun. The plum jam looks very good, several aunts used to make it every year but with little yellow plums.
never tried plum jam did some blackcurrant jam a yr ago as i managed to get to them before the birds, but i used to do alot of strawberry jam when we lived on a strawberry farm,,,loved to see the tall trees too we dont have many trees here its way too windy for them we get 70+ mph winds here on the Island ,, they are the thing i miss the the most i think
There are a lot of downed trees from the wind here as well. I think once I get some strawberries that will be on the list as well :) Where do you live?
Makes me regret juicing the oranges i got for free. Should of made Marmalade but juiced them and threw out all the skins. Beautiful plum jam. Nana in Putaruru had a massive tree they planted in the 50,s and produced lovely black doris plums. Emmmmmm Have a look at Op Shop for Moulies. ( not sure on spelling ) Enjoy the toast & jam. 😊
Love watching your videos. Have you tried using a hand mixer to stir jam around . It removes the pits quite nicely and then I strain through a mesh that has larger holes than colander.
Doesn't that jam look beautiful! I have strawberries I need to process so looks like I'll be at this task soon enough. Hope you're feeling better soon - thanks, Stac! ❤
Another great learning video for me. I haven't made jam before without pectin. I will now. The grand darling has a large plum tree that's just loaded. I'll let you know how I do Thanks for showing this process. Again I want to say how beautiful your farm is.
Lovely forest footage! I'm a triangle cutter 😄 It must have been a good year for plums last year as we had a really good harvest as well (Santa Rosa). We've used up all the jam now, but still have some chilli plum sauce left - actually, I used some in a stirfry tonight for dinner before I saw your video. It's very good.
Wow, love the rolling hills and the diverse landscapes between forest and fields of your property. You may want to look at purchasing a chinois with stand and pestle for future jam/jelly, stock etc making. It may be a time saver (more holes and the shape is efficient for energy output), though the colander and ladle did the trick. Some people like a food mill for that job. I found them annoying. I like using my submersion hand blender with my chinois - helps purée the skins into the jelly I believe releasing more pectin (grape jelly - isn’t as clear but still delicious). Love your jam pan. That’s on my would be nice, but do I really need it list. There are so many gadgets not enough space to store them - how to choose…😂.
In Tasmania, the plums normally arw ready to pick in late January. I agree with your mum, i love my toast very well done! A bit of a scrape if it gets a bit burnt for added flavour! The colour of the jam was beautiful! Im not a fan of strawberry jam, too sweet! Your farm is spectacular! How many acres do you have? You don't seem to feel the cold too much! Im always wearing about 3 or 4 layers, especially in the last week with icy temperatures for a week!
Hello, no we don't. I am not up on which ones are good to eat and which ones not to. Personally, I don't enjoy mushrooms but the family loves to pick the field ones and we cook those :)
Wow love the videos cool can i ask what pot you used for your jam ive been trying to find a good one for strawberry jam which i should be able to start doing soon since hubby’s strawberries are fruiting Im a dope you said what the pot was hmmm wonder where in western downs i can get one
My mum has been making jam for 65 years and never has she steamed or done any thing after filling the hot jars and she has jam that has sat for 4 years when we opened it and ate it
As I said in the video you don't have to do it. I have been making jam for over 30 years myself and used paraffin wax and cellophane to top my jars. This is just a modern-day habit I have now started using. I plan on showing the old-fashioned ways too :)
Not enough Jam you missed some of the Blonde bread yes yoir mum is correct NOT COOKED...then u put in again then it burns... I've done it and my mum cooked jam or pickles in the old one lid jars well never boiled them and they wood seal from the heat of the jam or want ever was in the bottles like beetroot...so want is that called method... Also I found a book preserving in the Microwave...haven't read it yet... Need more of the farm not tree trunks but they were big nice forest... Do U find Mushrooms in the forest...😂😂😂love the Dog and Roster under houss...😮😮😮
Hahaha yes, it always burns when you pop it down again. I never used to steam can jam either and still use cellophane on my jars as well. As far as the tree trunks go, I just wanted to show how magnificent they were :)
