Hi! Thank you for your video, I successfully made my first ever small batch of fresh raspberry jam thanks to you! I just have a couple questions. Once you're finished and you place it in your can/jar, do you put into the fridge right away? Did you let it sit and cool at all before putting in the jar? I basically need to know what the steps are from where you left off. I put my jam straight into the jar when it was finished simmering and I let it sit for a little bit before putting the lid on. Not long, maybe 10-15min. I saw another video explaining how to get the air bubbles out by running your spatula across the outer edge on the inside, but I'm not sure that mattered since I did not do a water bath. I used your exact recipe and conveniently filled one jar so there was no need to seal. Thank you in advance!
Hello. Glad you made your first raspberry jam successfully. After I made the jam, I put it directly into the jar when it is still hot. I sealed it up. After this you can choose to do two things. You can either seal it using a water bath canner or if the batch is small enough to consume in a few weeks, you can just place them in the refrigerator. My batch was small and I knew that I was going to eat it right away so I did not seal them in the canner. Have a blessed day!
We had it in our fridge for 3 weeks before we ate it all. When the sugar content is high enough in a jam, it should last for a long time without molding. If you see mold, you should throw it out.
1. I’m curious how this differs from using pectin and why you like it this way. Benefits: taste, consistency, simplicity? No idea, yet. 2. If you have "too much", can you just freeze it instead of canning it?
I like it better because pectin is a processed soluble fiber derived mostly from citrus peels. While it is fairly benign, I like to keep things as pure as possible. Pectin binds substances in the intestinal tract.
@@CountryLivingExperience Thanks for the info. I’m just getting my berry plants ramped up, so I’m scouting ahead a ways on options for the eventual harvest.
This looks so easy and better with low sugar, but how come only 1/2 cup of sugar, most other videos I've watched the sugar concentration is about 1:1, is this real tart?
Because we did not use pectin and used the old fashioned method of reduction, the natural sugars in the fruit are more concentrated so you don't need as much refined sugar to make it sweet.
Why didn't you just put it in hot sterilized jars? It lasts for years on the shelf even if not water-bathed, rather than only 3 weeks in the fridge. It's how I was taught by my Gram and how I do it. I recently taught my granddaughter how to make jam this way while telling her that it is recommended these days to water-bath the jars after filling them. I just have never done that. Please advise.
I didn't do that because preservation is not what this video was about....only about making the jam. We had such a small batch, it was eaten and gone in just a few weeks. I would recommend water bath canning them anyway just to seal the top and prevent any mold growth. It is a very quick and easy process. We did a video on canning pears last year that shows the process .......czcams.com/video/05a0-_ivbxg/video.html. Cheers
@@CountryLivingExperience We've found "canning" to be a bit of trouble for the small amounts of jam we use. If the jar wouldn't break, I'd as soon just freeze it, and thaw as needed. Or perhaps dump the jam into a freezer bag, or a air-removed seal-a-meal bag and freeze. In past experience with other fruits, freezing works fine and holds for years as long as the container is well sealed.
With the cost of pectin now I’m looking for new recipes I can make without it.
Thank you for the video. 👍🏻❤️
You're welcome
Heck with these little batches of jam. I'm making two gallon batches of raspberry jam at a time from my garden.
I found you from searching for how do citronella plants look like ? And thank you for being honest about the plant !
Glad we helped out with the citronella video. We will always be honest on our videos.
Hi! Thank you for your video, I successfully made my first ever small batch of fresh raspberry jam thanks to you! I just have a couple questions. Once you're finished and you place it in your can/jar, do you put into the fridge right away? Did you let it sit and cool at all before putting in the jar? I basically need to know what the steps are from where you left off.
I put my jam straight into the jar when it was finished simmering and I let it sit for a little bit before putting the lid on. Not long, maybe 10-15min. I saw another video explaining how to get the air bubbles out by running your spatula across the outer edge on the inside, but I'm not sure that mattered since I did not do a water bath. I used your exact recipe and conveniently filled one jar so there was no need to seal.
Thank you in advance!
Hello. Glad you made your first raspberry jam successfully. After I made the jam, I put it directly into the jar when it is still hot. I sealed it up. After this you can choose to do two things. You can either seal it using a water bath canner or if the batch is small enough to consume in a few weeks, you can just place them in the refrigerator. My batch was small and I knew that I was going to eat it right away so I did not seal them in the canner.
Have a blessed day!
How many weeks will it last in fridge? or how do I know when it is still good? Thank you.
We had it in our fridge for 3 weeks before we ate it all. When the sugar content is high enough in a jam, it should last for a long time without molding. If you see mold, you should throw it out.
OK i viewed the rasberry vid . Now can i can the jam for storage ? And how long will it keep ?
You can use a water bath to can the jam as it has high sugar content. It should keep for a long time but I am not sure how long exactly.
@@CountryLivingExperience OK thank you
how long you boiled or simmered it
and sugar only half cup?
Yes, only 1/2 cup. We don't like it too sweet. We simmered it for about 20 minutes on medium heat.
1. I’m curious how this differs from using pectin and why you like it this way. Benefits: taste, consistency, simplicity? No idea, yet.
2. If you have "too much", can you just freeze it instead of canning it?
I like it better because pectin is a processed soluble fiber derived mostly from citrus peels. While it is fairly benign, I like to keep things as pure as possible. Pectin binds substances in the intestinal tract.
I have never frozen the jam before. I am not sure how the unthawed consistency would be.
@@CountryLivingExperience Thanks for the info. I’m just getting my berry plants ramped up, so I’m scouting ahead a ways on options for the eventual harvest.
This looks so easy and better with low sugar, but how come only 1/2 cup of sugar, most other videos I've watched the sugar concentration is about 1:1, is this real tart?
Because we did not use pectin and used the old fashioned method of reduction, the natural sugars in the fruit are more concentrated so you don't need as much refined sugar to make it sweet.
@@CountryLivingExperience Thank you so much.
Why didn't you just put it in hot sterilized jars? It lasts for years on the shelf even if not water-bathed, rather than only 3 weeks in the fridge. It's how I was taught by my Gram and how I do it. I recently taught my granddaughter how to make jam this way while telling her that it is recommended these days to water-bath the jars after filling them. I just have never done that.
Please advise.
I didn't do that because preservation is not what this video was about....only about making the jam. We had such a small batch, it was eaten and gone in just a few weeks. I would recommend water bath canning them anyway just to seal the top and prevent any mold growth. It is a very quick and easy process. We did a video on canning pears last year that shows the process .......czcams.com/video/05a0-_ivbxg/video.html. Cheers
can this recipe still work without sugar for semi diabetic people?
Absolutely. It will be somewhat tart though. You could put a bit of stevia in at the end of the process.
Can salt be replaced with MSG ?
No
After it is cooled, can you just freeze it?
You could but I am not sure why you would do that. Just water bath can it in a jar.
@@CountryLivingExperience We've found "canning" to be a bit of trouble for the small amounts of jam we use. If the jar wouldn't break, I'd as soon just freeze it, and thaw as needed. Or perhaps dump the jam into a freezer bag, or a air-removed seal-a-meal bag and freeze. In past experience with other fruits, freezing works fine and holds for years as long as the container is well sealed.
What is that?
Stevia? It’s a sweetener derived from the leaf of a stevia plant. Safe for diabetics. All natural. Very popular.
@@CountryLivingExperience thanks
The citrus IS added pectin in.... ugh