FYI Just to make sure your jam is set, put a small plate in the freezer when you start and before filling the jars, put a teaspoon on the cold plate to see if it needs further cooking. Saves canning several jars of "sauce" instead of jam.
Water canned everything I could. Had a small personal garden. What I could not water can went into freezer. That was a long time ago as I am in my 80’s. But, I still do a bit even now even though I am in an apt. Love watching you and your husband. What you and he do, to me, is of interest to your’s truly.. Glad to hear you are ok. Waiting for results can be nerve racking. Good to hear you are a-1.
So glad to see a video on a S/R Jam. My grandmother used to make this all the time with my Aunts in Minnesota. Always super tasty. BTW, a S/R Crumble or Crisp is quite amazing with a bit of streusel on top. 😋 😊
You talked about the savings buying the container vs the box and you picked up a measuring spoon. I didn't catch how much the pectin you used...the container or how much?
I just canned Pineapple for the first time. You cannot imagine how scrumptious my house smells right now. I'm canning strawberry jam tomorrow and grape jam the day after that....then, red skin and golden potatoes in the pressure canner!
I leaned a lot from your detailed instructions...I learned I'm lucky I'm still alive lol..I always thought that as long as I'm boiling the product in the jars that the jars are sterilizing at the same time and when they seal that all was good...how wrong I was. Thank you for your thorough instructions. I so enjoy watching you. I feel like your speaking to me directly although I know your speaking to thousands of people. Great job.
Thank you so much for the tip about the canning lids, looked it up and it actually is a "new" rule that dates from 1970! Wow, first I heard of it!! So glad to be up to speed on this.
Love the video. Raspberry rhubarb is great too. God Bless all of you . Great job. Wish you lived closer I’d love to get yo a bunch of Delicious Red Raspberry plants. We till up a ton of plants every year and there are a fantastic Food Market item. Very little care to them. It always gives me a awesome feeling when I hear the pinging of my lids sealing.
Love jamming! Our rhubarb has been in a pot for a year. Hoping to find it's permanent spot in a few weeks. This recipe wiil be a definite try. Thanks for sharing
That is my husband's absolute favorite! Whenever I get to a farm market, I get him a jar. I didn't even get a taste of the last one I got him! Rhubarb is hard to find here in AZ but I had tons of it when I lived in WI. I really miss it.
Hi Sarah....So exactly how much pectin did you add to this recipe? How many tablespoons was that. I have a large bag of pectin, so this is important. Love to hear back from you. Thanks, Pam from FL.
Hi , love your videos. I use Pomona pectin from Amazon for canning jam. Uses waaay less sugar. Sweet berries this year and only used 1 cup of sugar to 4 jelly jars of jam.
To my understanding, the objective of putting the jar lids in hot water was not to sterilize them. That would have required boiling or above temperatures. The objective was to soften the rubbery material (the orangey-red ring just inside the outer edge of the lid). Just recently, "they" changed the formulation of that material and came out with the idea that the seal would now be shelf stable for 18 months instead of 12 months. (Funny how my grandmother had canned goods on her root cellar shelves for years..........) "They" also decided it was no longer necessary to warm the lids before beginning the canning process. Most experienced canners I know or know of still warm the lids because the newer lids don't seem to seal as well for one reason or another. Suggest anyone who is interested check out Bev Volfie on the "Our Half Acre Homestead" youtube channel with regard to this. She is one of the recognized "godesses" of home canning.
My favorite! Unfortunately, I won't be able to make any this year unless I get lucky enough to find rhubarb in the store. My usual supplier and I are no longer in contact with each other.
Love the canning videos, just one thing........I get such a kick out of the sound when the lids seal. I heard a few in your video, but you didn't point it out, I think it's a fun exciting sound of a job well done and safe to eat. Good job Sara!! :-)
By the way did you put the title of your canning book and where to buy it?..cause i didn’t see it thks....this is so. clear explanations for your jam...thks
Hi Sara! Loved watching you guys pick strawberries and now makin' jam...... Your cherry apron looks like an apron my Grandma had when I was little. Is it vintage ?
You didn’t mention much about what happens to the rhubarb while the strawberries were cooking does it disintegrate, get soft, just melt into the mix ??
Living Traditions Homestead Sarah, I think you will find this especially helpful. I want a goat now! www.bewellbuzz.com/body-buzz/nutrition/11-health-benefits-of-raw-goat-milk/
I live in a very small farm community as well I used 2 types of pectin and sure-jel is by far my go too. It gels so lovely. Any other are too watery. This year I'm going to do Saskatoon. I want to begin using my pressure canner and I never used one my mother did all the time..do u have a instruction video for this. Thank you I love canning season. I hope my pickle cukes do good this year.
Hi why is your jelly so purple and I guess this rhubarb will be out cooked all the way through I’m doing your recipe right now but mines not pretty like yours
I happen to be making jam today too. A neighbor gave us two big bags of frozen blueberries that had just thawed out. I remembered awhile back watching Stacy (from Doug and Stacy) make blueberry & lemon chia jam. I'm diabetic, so I thought I'd try it since it is sugar free. Most jams and jellies are too sweet for my taste anyway, so I'm hoping this works out like I think it will since I've never used chia before.
Christine Herrington it looks like she said three tablespoons of powdered pectin if I understand her answer correctly or one 3 oz pouch it took me a few minute of re-reading it 🤔 before it click
Not a fan of rhubarb . Strawberry pie is so goooood. My mom made wild strawberry jam from the berries we picked from the field across the street from our house. Every year she made it as every year we picked them for her. Used to find wild strawberry jell-o mix but not any more. The flavor is so much more intense.
Woman. Can you at least edit to add how much pectin you used? Surely you've seen all the questions. Adding your recipe to the description as others do would be most helpful.
