Grandma’s NO PECTIN Strawberry Jam
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- čas přidán 21. 04. 2023
- No Pectin Strawberry Jam recipe: www.dropbox.com/s/n8figiuusep...
Strawberry cream pie recipe: www.dropbox.com/s/v5rnfhpmtd9...
For jars affiliate link: forjars.co?sca_ref=2360075.nlq6LU83J6
You are such a precious soul I know I will never get to meet you but I pray to see you in Heaven ❤ Don’t you let anyone destroy your precious ways you train your children I do admire you!
You enjoy every day God has given us and such wonderful precious little ones!!
I love it, she just does common sense things when cooking!
I love your channel, don't listen to the haters out there, most of them are ignorant or scared. I have done many of your steps before I ever learned that this is how the Amish do things, because it made common sense to me 😊
My mother always made our bread and jellies. Us kids churned the cream to butter when we got home from school. Her pie dough trimmings were baked with butter and a cinnamon sugar mixture. This too was our snack when we got home from school. Great to revisit thanks so much
For someone that professes not to like or enjoy cooking you do a great job. You should be very proud of yourself.x
Thank you so much!
Thank you for sharing. This is how my grandmother made jellies and jams as well. She would even melt paraffin wax on top. No lids. lol. People’s heads would explode if we did that today. lol. Your boys are so stinkin cute. ♥️♥️
We used to always pour wax on jellies to seal. But we still agreed lids😊
That’s how my mother would seal her jams, with wax.. so glad it’s easier now.
I grew up in an old farmhouse with 12 foot ceilings and we would bring in a tall ladder to clean them. Light bulbs were a real pain.
When my mother made jelly she would skim the foam and put it in a saucer. Whoever was helping in the kitchen would get the skimmings to eat on a biscuit. 😍
😂
Hubs and I are brand new to canning! CZcams suggested your channel to us - and oh my goodness - you are just the sweetest and best teacher ever! Everything about your channel, home, farm, children, is precious. Thank you! We are making strawberry jam today!!!
I’m new as well. Absolutely love this channel & lifestyle.
I just want to say I love your channel. You must be tired every single day with all you do. I'm a 75-year-old man and you have truely impressed me. I do so enjoy the children especially the two young boys, I know they must be a hand full. I agree with you 100%, God is good.
Amen to that!
I have made apple, pear and peach Preserves. I am from the south and my family is calls anything that has pieces of fruit a preserve. Anything that has fruit pulp, but no pieces, jam. And what you make that is clear juice that has been strained, jelly
I have always loved the pieces of fruit even as a kid... 😋
Thanks for the great videos of the Zimmerman! I have loved them. I am 73 and I can remember my grandmother and mother doing things that were 'way back when'. I still do! I can remember on wash-day at my grandmother's when she and a couple of her sisters with a big black pot suspended by a chain that hung on a tripod with a fire underneath it! No kidding, not teasing!
I was little and had to stay on the porch just watching
Your explanation of preserves, jam and jelly sound right to me!
Can I give a tip to everyone? Use a Pyrex liquid measuring cup with the handle to pour ANY liquid, jelly, salsa, whatever in the jars...it fits perfectly in the canning funnel and you won't injure your shoulder raising it so high, nor burn your hands. 😊
Thanks for the tip!
@@loosegoose6563 You are very welcome. So much easier than a long handle ladle, lifting your shoulder so high, and getting injuries.
Yes a natural upgrade from the enamel jug my grandmother used
@@paton57 Yes and it fits so nicely in the wide mouth funnel. I hope you like it as much as I do. I'm short, so it's so much easier on my shoulder.
She said, you need to keep the pot simmering. Then if you use your method on this JAM..it would not seal the jars. And you have ANOTHER pot to wash. Your method would not work with this jam.
I always wasted the rest of a can of tomato paste too. Then, I got the idea of freezing what was left in a baggie and freezing it. It worked great. If you flatten the bag you can break off pieces you need.
Since I discovered your chanel,I haven't stopped watching it. I admire you and how you are bringing up your kids
That looks of oh you busted me using my finger in the jelly at the end was priceless. I was laughing so hard but I was watching this while getting my baby back to sleep next to my sleeping husband so I had to try and hold it in 😂
Just tried this recipe and had a partial jar left so we had that with pancakes for dinner. This recipe makes the absolute best strawberry preserves I've ever had!
Love your attitude. Jams, jellys, fruit spread its all the same. Its fruit.
I always learn so much from your videos & Im 70 years! Thanks for sharing! I will try this method because pectin is so expensive & I get confused by the pectin instructions, too! Blessings to all 🤗💗🇨🇦
My mom always cooked the pie dough scraps with butter sugar cinnamon for us kids as treat.
Jelly is with the absence of the fruit, seed, or skin, like grape jelly you get at the store. Jam is mashed fruit which is what you made. Preserves is made with whole fruit or large pieces. Looks great!
Thank you!!!! I knew someone would come through with a solution
Oh my goodness! Symantec's 😂
What about marmalade! Hahaha ... yup, it's all fruit 😊
@@ginadorothea950 marmalade is when it's made with peels in it!
I hope your comment was just educational. I always said get the jelly out. We never worried about what the jar said
@@engeladutoit4257 Hmm, I do not see a negative post in this thread. It all looks collegial with a little fun thrown in. 😃
I would never throw the liuid strawberry juice away- I would make my jello with it-
I am making this recipe right now and I made strawberry juice!
I think water needs to cover the lid
I always thaw my berries in a colander, refreeze the juice till I have enough excess juice to make wine😋
I’ve cooked since I can remember am closely watching you make pie crust since I’m not good at it. Oh giggled at the blue nail polish.
Or add it to basil tea!!!
Don't doubt yourself most people wish they knew half of what you know about cooking and canning so be proud of such an accomplishment ❤
I make apple jam- wash aplle cut seeds blemish out- Chop unpealed apple and blend amount U R using- peeling and all- boil with small amount of water- stire on and off- add what ever flavor double pac Jello for about 2 qts of apple when cooked- stir cook for5 min- u want Jello sugars desolved- can in jar while hot- I use apples a lot to make different Jams- as a filler if short on the fruit and accompaninh flavors- I like apple with raseberry
When my Mom died on 2011, I inherited her recipe books & cards. She was born in 1920. She had a recipe for strawberry jam. The whole card says
---
Strawberry Jam
Equal sugar & berries
Boil 30 minutes
Seal at once
(name of aunt who gave her the recipe)
---
No pectin. No lemon juice. Think of JELLY as like Jell-o ... clear liquid turned to an almost solid, Jams & preserves both have pieces of fruit in the jelly. Preserves are generally larrger pieces of fruit.
💖
FYI. I always do the hot pack method for my jellies as well, but I turn the jar upside down for a couple of minutes to really heat the lid then turn them right side up and let them cool and seal. Works every time...
Hi. What is the shelf life for storage this way? I do not eat a lot of jam so i like to make it so it stores. Take the flavor out i want at the time while others stay in storage
Is that why my grandma did that ... thanks!
@@wendyhenschel. Hi Wendy, what you could do is make a batch and keep what you want, then give the rest away as gifts. That's what I do b/c I also rarely eat jam and my husband can't eat it at all b/c he's diabetic.
I did mine for years using the same method with complete success. Remembering I have last year's berries in the freezer......hmmm. Thanks for sharing a great recipe!! New subscriber - love your channel. ❤
@@christiansaint716 Try it with Allulose.
I love watching your videos. They give me confidence. I love the way your whole family works together. Those children are growing up right! God bless you and your family.
I have been doing my jam without pectin for years I really prefer it that way! The occasional time I had it to liquid it becomes ice cream topping or flavour for yogurt!
Makes wonderful icecream topping
That pie filling looks like it would make great ice pops for a summer treat. 😋
Oh yes
If your husband did that to you, then You need to become stronger for yourself and your children.
To know the correct way to behave!!
@@kellielarsen7756 What are you talking about?
@@kellielarsen7756
WTH are you talking about?
Don't you love the feeling of producing your own? You know exactly whats in it, and it tastes far superior than any store bought. I always do freezer jam for strawberry, but cook other types. I recently found that pure juice from the grocery makes beautiful jelly. My new favorite is sour cherry 🍒.
When we made jelly/jam without pectin, we would boil until it would 'flake' off the spoon. But glad to know another way to check it too. Love FourJars lids.
LoL 😂😂😂 your talking about not knowing the difference between Jam, Jelly and Preserves made me think of my Mom. She would say must be Jelly cause Jam don't shake like that. I love everything you do. I have been binging on your videos for two days now. Thank you for being so down to earth.
The way, I kind of keep it straight is that jam has seeds, jelly does not, and fruit spread has more chunky fruit.
Hi RuthAnn and precious family!
This is how I make my strawberry jelly too, I have used less sugar when my father was alive since he was diabetic.
Your pies look so delicious.
I love ForJars lids, they are such a reliable product. I too was scrambling around for lids back then.
I so appreciate all of your videos. I’m 62 years old and yes I still can everything I can get my hands on. I used to have a huge garden when my children where little. We processed our meat and that’s how we made it thru the winter keeping my family fed. My grandmother taught me to can when I was very young and I so enjoyed being with her and her teaching me all she knew.
You talk about your grandmother a lot and isn’t it just wonderful to have those precious memories.
I hope you and your lovely family have a blessed night!
Yes!! Those grandma memories are so precious
Oh how I love your special "air dryer" just outside your kitchen door! I wish I had a way to do that, I have to zip across the garage to get to a door! Really nice idea.
Jelly is made with the juice of the fruit. Jam contains
all the fruit as well as the juice.
Just wanted to let you know how much I enjoy your videos. Love your “old school” and practical approach to keeping your family fed and your home in order. It’s rather comforting to watch (sorry if that sounds creepy🥴😳).
Blessings to you and your family🙏🏻
According to my grandmother many years ago, jelly has no fruit bits in it and just looks like a colored liquid in the jar, preserves has chunky fruit bits in it, and jam is supposedly the same thing as preserves, it just depends on who you're talking to.
Our entire family uses all three terms interchangeably.
Yes on recycling ziplock bags.
I've been watching CZcams for over a year now. Watching people make jams and jelly's. And all better than stuff. You are the very first person who has ever made Jim jelly preserves. Whatever you want to call them exactly. The way my mom used to make them. I love it I'm so happy. The iphone two and i'm watching your videos and I love it
Thank you for showing us about resealing an unsealed jar. That's really good to know instead of always just putting it in the frig. It's just the two of us and it takes a long time for us to go through a pint or half pint of jelly. And the pie looks delicious!
You’re welcome
@@Ruthannzimm I already blended up my strawberries will they still thicken like they should?
@@susanpacker6185I always blended my strawberries first. Yes it will thicken correctly. The only thing is that you have to measure the amount of blended strawberries so you know how much sugar and lemon juice to add. 2 cups blended strawberries + 1 cup sugar+1 tablespoon lemon juice. Cook as she does to thickness desired. Test for jelling. Jar when ready keeping jam on a simmer as you do so
that jelly and the pies look delicious. i need to make some for my family. thanks for sharing.
I checked online and also asked my mother for verification on the preserves vs jam "preserves are whole fruit or large pieces. Both usually contain pectin. Jam is made with mashed or small pieces of fruit. "
There is no fruit in jelly, it has fruit juice in it. Jam has mashed fruit in it and perserves is made with whole fruit. Your doing a great job.
I like serendipitous experiences. I had seen the title of this particular video, but had not had time to watch it when I found myself in Costco. Our particular Costco happens to carry canning jars. They are by far the best price I can find for jars. There was a woman there, stating that fact, to which I readily agreed with her. her next comment was interesting, she stated that pectin this year was ridiculously expensive. I have no idea how much it is. But because I had seen this particular title, I told her about it and encouraged her to go onto CZcams and just search for no pectin jams and to include to the word Mennonite. I then came home and watched this video. I have to say I’m very excited to try this method, particularly after learning from that woman that the pectin is way more expensive. I thought it was too expensive last year! So I appreciate so much RuthAnn for your efforts in showing us how to make jams or preserves without pectin. Ty
My Grandmother would scrape of the foam and save it in a little dish. That I would love to put on my toast to eat soon after she made the jams! Lol, it was like a treat at that time for me.
I just found your site a few days ago - you are the sweetest calming loving person I have ever watched - you have brought such joy to me - stay humble and real to yourself-
You're blowing my mind with this butter trick!
Absolutely love your videos. I love that you're just making "yummy fruit spread". The pie looks delicious.
Yeah! tried this recipe today. It worked! I am a failure at making jam with pectin so am over the moon. I probably cooked it longer than necessary.Practice will make perfect. Thank you thank you thank you
Hey there! Thank you for making the videos. I love watching them. I’m learning so much about Canning. I thought I’d share with you the difference between jam, jelly and preserves just for the fun of it. No criticism on my part. Just trying to be helpful. Take care God bless.
Karen
Jelly: Jelly is made with strained fruit juice. There are no pieces of fruit in jelly.
Jam: Jam is made with mashed fruit.
Preserves: Preserves have whole fruit or large pieces of fruit.
Love watching your channel. Soo great! Thanks for sharing with all of us! FYI in case you wanted to know: Jelly is made with strained fruit juice. There are no pieces of fruit in jelly.
Jam: Jam is made with mashed fruit.
Preserves: Preserves have whole fruit or large pieces of fruit. Some fruits such as blackberries or raspberries will not stay whole during the processing so there may not be much difference between raspberry jam and raspberry preserve.
Fruit spreads (only fruit): These are 100% fruit with no sugar added. If needed, a sweet fruit juice such as white grape juice or apple juice may be added. Because of the sugar in the fruit we cannot call these products sugarless. These spreads offer the most amount of pure fruit flavor.
Butters: Butters are made from pureed fruit. They are not as sweet as preserves, jams, or jellies but offer a full fruit flavor. Butters are cooked for over 6 hours ,at a low temperature, allowing the product to thicken. Butters tend to be dark because of the exposure to air during the cooking. These are also available with no sugar added.
I just got a dishwasher, so excited!!! I've been canning for 40 years washing everything by hand. It's going to be so nice for canning. I too just washed jars with soapy water never had a problem.
❤jam has seeds and jelly is just made of fruit juice❤
I LOVE THIS PIE!
Next up: blackberries!!
Oh. That looks delicious. Such a great channel. You definately know what you’re doing in the kitchen beautiful lady….😂 thank you and many hugs and blessings to you and your family. 🙏🏻🥰🇨🇦
What a beautiful after school treat! Your children are soooo lucky! I'm enjoying your channel, RuthAnn. God Bless.
The after school snack I loved best way long ago was Mom's strawberry jam or freezer strawberry jam on saltines!
Wanted to say THANK YOU!! Hot packed my first strawberry fruit spread today 😉 4 pints and a little partial jar for snacking now! So thorough
As an extra precaution, I have a Pan of boiling water and put my clean jars and lids in it and remove with tongs, before I fill those. This will make sure no bacteria is in the jars or lids. I sit the jar in a small dish or plate to catch any dripings that can fall out of the ladel. This is More safe to keep you from getting burned.
Beautiful, informative information on the bread making and jam/jelly canning. You are a wonderful teacher giving not only the measurements but the why of it all.💕
And thank you my mother in law tried to teach me before she passed so I'm thankful for you ❤
I took your instruction and finished 7 pints of Jelly/Jam/Preserves this afternoon and they came out awesome! TYTYTY!
A little bit of butter or margarine also works great when you put it in the potatoes and veggies. No foam nor boiling over
I never thought of this-neat!!
Olive oil when cooking pasta. I do it the Italian way. Bring to boil. Turn off heat and wait about 20 minutes. Never gets mushy. I HAVE to use an electric stove. I compensate for the time & how it cooks longer, than I want.
I may have missed something. Raw egg whites in with the strawberries. Are the cream pies baked? They look amazing and yummy
Jelly is the cooked fruit and sugar strained - no fruit and usually clear. Jam is what you are making: small pieces of fruit. Preserves is the whole fruit pretty thicker than jam. I make jelly with pectin because i Make the juice, then jell it. Preserves and jams made your way is good. I appreciate the ratio of fruit to sugar. I am making a notebook with recipes like this because a notebook with this kid of notation is good. Years ago i got rid of my cookbooks and have my recipes on my computer. If we were to have a major power grid failure they may not be available. Although I am pretty much a method cook…so just knowing the ratio of fruit to sugar and noting the steps…can make any quantity I have fruit and sugar for.
I love watching you and your family. I wished I lived by you so I could learn more from you.. I just love watching you.
What a blessing and to see your beautiful children enjoying your hard work! I know you are so proud. Thank you for your video, I am going to get fresh strawberries this weekend. You have a new subscriber. God bless you and your family.
I love how you don't waste a drop. Props to you - I do the same given food is expensive
Yum - This is how I have always made my jams including the butter tip!
I have thought for years that canning was just too hard with all the rules and regulations, turns out , it doesn’t have to be so difficult 😀 I’m not much of a rule follower and your common sense, practical approach is what I was needing
The pies look so delicious. I’m so glad you showed what to do with a jar that didn’t seal. What you made would be called jam and jelly is lighter and smooth. Almost like jello. I usually add rhubarb or apples to my strawberry jam.
That is strawberry ice creme! In a pie! Yummy.
That pie looked amazing
Thanks for sharing the bit of butter trip! 💯❣️
Thank you so much. I’ve thought that about hot packing but wasn’t sure now I am.😊I’m so blessed by you sharing wisdom from your heritage.
I love hearing the wind chimes out the kitchen. 🌟
Jelly is without the seeds and chunks of fruit and is more clear. Jam has chunks of berries and is less clear. Preserves is the whole berries and sugar, and is not typically thickened. At least that's what my Memere called them
oh my word...that PIE!! I wished I had a fork, to try it!
I make my jams and jellies the old fashioned way as well
I have always known the difference of jam and jelly being that the jam has the thickness of the berries where jelly is clear without the berries. I make jam 😄
I really enjoy your channel, I have learned so many things, My kiddos are all grown so I love seeing your youngins helping out and doing their chores in the background, I love how they are so often involved learning the processes.. the jelly looks amazing, and I don't really know the difference between Jelly, jams, and preserves either, To me I ts a Jam if it has chunks of fruit and seeds, and jelly is more of a well blended texture, but I never read the definitions so ... who really cares :) its all great on biscuits !! haha keep up the great work, and thank you so much for being brave enough to share your lives
Thank you for the little bit of butter trick❤😊
Awesome video. You are such a blessing to us just learning this domestic stuff. God bless you & your precious family . ♥️🌟♥️✝️🇨🇦
Pectin expensive to buy and it may not set up. The old way may take a little longer, BUT it works!!
Beautiful jam and I would love to taste that pie.. maybe one day I will get energetic enough to make one.😁
Oh my. Everything looks so delicious. Love your channel to bits. Thank you from the bottom of my heart…hugs from Ontario , Canada 🙏🏻😘🍁🇨🇦
Thank you for sharing your video. I love making no can/no pectin products from my garden, orchard, vineyard.
Honey you are so cute! I enjoy watching all your videos. God bless you and your family and thank you for sharing!😊
Had the same things happen so many times w our freezer being left open that I invested in a digital wireless fridge/freezer thermometer that alarms. I have the alarm in the kitchen and 2 thermometer hanging in 2 freezers. Never had door left open and not know problem again! Highly recommend! Got off Amazon
Your skill in cooking is really commendable. This is a wonderful recipe
My Canadian grandmother would visit us in the thumb of Michigan & get Black Currant berries from next door & make me Black Currant jam, let it cool & pour paraffin wax on the top instead of lids & rings. Best jam I ever ate. Thank you for the butter trick to eliminate the foam on top. ❤❤ I'm older than you, but I learn so much, thanks for all the hard work you do to get it to us. Really love you're teaching your children that every one must do their part. You really have patience with your children.
I have a simple tip to wash and reuse zip lock or other sturdy plastic bags.
I put them in my washing machine with my laundry and also put them in the dryer after. Works great and I don’t have a bunch of bags hanging around drying :$
I make my blueberry jam this same way. I love the older way of doing things and keeping my family the healthiest I can with the choices we have to make things without the added ingredients that the manufacturers add to our food that just is not necessary.
Here in the uk my strawberries and redcurrant ripen together so i add some redcurrant to strawberries for the acidity. Works great.
Your kitchen looks so clean and organized! Great job kids. It is more enjoyable to create in a clean space.
Thank you!!!
I was taught this method as a young girl also! I do use pectin some but I use the old ways a lot!
I have made strawberry jam for years, always with pectin, usually freezer jam recipe. But, I will definitely try your recipe and not bother buying the pectin as it is getting so expensive. My husband would love the strawberry cream pie so I may try that too. Loved watching both processes! 😊
the children are all so cute. But that last one...the finger-licker... 🙂. Just too cute!
Jelly is made from juice. Jam is made from fruit that has been crushed up
You are so very pleasant and such a joy to watch and listen to. ❤️ I have learned so much from you and am very grateful ❣️
Jam uses the fruit (may be chopped), jelly uses only the juice, preserves keeps the fruit whole & uses a clear sugar/water liquid to preserve it. Preserves can also be made with chopped fruits/vegetable like in chili sauce, etc. or as when doing pickles.
“Jam jelly preserve it’s all the same to me” lol same!!!
I made it today! Butter trick works great.