Newfoundland Peach Jam (No Pectin) - Rise Wine & Dine - Episode 34 

You're welcome! :)

Exactly! :)

This is how my grandpa and it works great

Glad to hear your way works good too my friend! I've never done a water bath in my life when it comes to preserves actually and nobody in my family has ever got sick thank God! :) :)

And the shelflife is longer when you boil it in hot water , wash bath. But whatever floats everybody’s boat, if you wanted thwm to last longer then you do the Boiling water in the canister. Remember it’s not just about the Seal the bottle.

The thing about botulism is that it is (thankfully) rare. That’s why so many people can say “we always did it this way and it was fine.” It usually is. The problem is, that when it isn’t, there is no second chance, or lesson learned. Not for you, anyway. It’s deadly. IF, on that very off chance you did get a botulism spore inside your jar, it would grow, because it wasn’t heated to kill it. You would never know, and it wouldn’t smell of taste off at all. That’s why when it DID go wrong in those olden days, entire families died, or entire church congregations would, from a potluck when someone brought their improperly home canned items. It scares me, because of that *roulette* nature of it. If I was just eating it myself, then no problem. I can decide to take the risk. If I am feeding it to my kids or family or friends, I would be horrified at the idea they trustingly ate what I gave them, and died. Even worse if somehow they ate it and I didn’t, and I had to know I gave it to them. It seems saving the 10 minutes of doing the water bath doesn’t really match the potential risk, but those are just my thoughts.

So happy to hear that your first time trying my recipe turned out great as they most usually do for people in general. God Bless you as well my friend!! :) :)

Maybe so my friend, but where I've come from, many upon many people have been preserving Jam's etc like this for years and we've all been just fine. Have a great day :) :)

If the peaches are boiling doesn't that mean it's killing microbes just like the boiling water would?

if peaches are boiling in the jars they're to be stored in, then both are sterile and shelf-stable. there are always bacteria and yeasts present in the air; once a container is closed it should be sterilized by regular canning methods. even a single yeast or bacteria can turn into billions.

JT You are definitely tell him the truth! You’re not being critical you’re pleading 🥺 Because your concern and your care about the safety of her and her family, One thing I found out about this generation, when you try to tell them something they get sensitive and they think 🤔 you are attacking them, but we’re not if we did not care we would not say one word! So thank you for your kindness and your Act of love ❤️

Magdalena Fox, we prepare all of our Homemade Jams like this each and every Fall :) Wouldn't have it any other way :)

Rise Wine & Dine Please you have to consider bacteria grows in the jars, it’s called Botulism is just not quickness, we people want everything so fast 💨 all the time but we have to consider the safety and health we have to remember , it’s not just you’re eating it ourselves we giving this to the people that we love, If you won’t do it for yourself , do it for other people it’s just not sealing a jar it’s killing the bad bacteria so the good bacteria to do what it needs to do inside the jars, It may be a little hassle to you, but it’s also safe ! I’m pleading and begging you be careful with this Ways of sealing the jars and not boiling them and not getting out the bacteria that’s bad for you.🤔 🤭 🤒 And everyone on here is asking you not to do that we are not picking on you we are concerned about the process in the safety, Just because something didn’t happen to you yet, doesn’t mean down the line something can happen to someone else that is eating the product please 🙇🏾‍♀️ be careful! If we didn’t care , we would not will say anything!

Lys Taylor No problem! Happy Jam making ;)

Be sure to take a picture and tag us on our Instagram or Twitter, Toni ;)

Everything’s listed in the description box below ☺️☺️

Kitana Reist totally!! It’s all about the texture u desire. I sometimes, do this myself if in the mood for less chunky jam as well. Happy you enjoyed my Jam recipe. 👌😊

Rise Wine & Dine thanks so much!! gonna try it out today!!

The same day really :) If u open it the same day, just place the sealed jar in the fridge of course :)

Great question & "in my opinion" I really wouldn't, No!! They probably wouldn't seal as good.

I actually took note on this recipe of how many peaches lol and it's 20 to make 4lbs :D :D

We never have my friend! :) :)

It doesn’t really thicken too much. Just a smidge actually. ☺️☺️

Sorry to hear this. You're truly missing out on a most delicious jam indeed. :D :D

Not true my friend! Sugar is what preserves this jam along with many others u do see in grocery stores. :D :D

If you keep these bottles of Jam in colder temperatures and they are sealed properly as shown in this recipe, they can last for six months for sure if not longer. :) :)

Hi Patricia, the written recipe along with the amounts are in the description below every video of mine. You can easily puree the Peaches no problem. We just enjoy them a bit chunky that's all! :) :)

You're so welcome my friend!! :) :)

The written recipe is in the description box below the video :)

Why in the world would you want to use canned peaches for making jam? You may as well just go out and buy your jam too....

What has her make-up got to do with making jam???

Ellen Harris , Ellen you’re right I don’t know what eye make up have to do with making jam either.🤷🏾‍♀️

I love the jam and your makeup. God bless you and thanks for sharing