Seedless Blackberry Jam - THE MCKEELS TUTORIAL BY A-Aron!
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- čas přidán 4. 10. 2020
- This is Aaron's version of making seedless blackberry Jam. Just going through an easy-step-by-step procedure of making the jam. Hope you guys enjoy. Please don't forget to like, leave a comment, subscribe and share our videos! Thank you so much.!
#SEEDLESSBLACKBERRYJAM #TUTORIAL #BLACKBERRYJAM #THEMCKEELS
Good video - gearing up for blackberry jam this year as the bushes are looking very promising. Great for me as I don't like the seeds in jam.
Great job Aaron!
I noticed when you poured the jam in the jars on some of them it was bubbling. Was it still at a boiling point, or was it bubbling from being poured in the jars? Also, do.your lids make that PING sound others say should happen when sealing?
Yes the reason why the jam was bubbling is because I sterilize the jars in an oven, in this case we use the air fryer to achieve a temperature of 350°.
Also, you do want your lids to make a ping sound because when the jam reduces its temperature from boiling to room temperature the air inside of the jar will become suctioned therefore sealing the jar completely.
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So how did it come out, lol? I put my juneberries into a blender, mashed through a seive and it came out twice as thick, so thick it started clumping even before the boil. It was so thick it bubbled but never foamed. I might have boiled too long but it didn't set. Do you have any clue what might have happened?
Not sure what happened. You can always return it to the heat and add sugar to thicken your jam.
I really hope you get a good batch!
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What size pot (quarts) is the pot that you are using to cook the mixture in? I will be making my first attempt at making jams & jelly and I found a good deal on an 8 quart. Just want to know if that would be large enough before I buy anything.
An 8 quart pot should be plenty large. Actually our pot is a 4 quart, now that I am thinking about it, we should have used an 8 quart pot.
Let us know how it turns out! Also, are you making seedless or are you leaving the seeds in your jam?
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@@TheMcKeelsWoodworks seedless blackberry jam. I watched your video and even though the process a bit longer and messier,not to have seeds in your teeth are worth the extra steps. I'll get back with y'all and let you know how it turns out and how the 8 quart pot works for us. Thanks!
Do you boil the lids and rings and are jars, lids and rings need to be dry before filling?
Great question! I usually do boil the jars and the lids. Just want to bring them to a boil for a few minutes before filling the jars. But for the sake of time, I used our air fryer. It's a little faster than boiling. Either way is fine.
I don't think we showed the video with the lids, but it's safer to boil them since they will come in contact with the jam on the inside!
Thanks. Do you need to dry the jars,lids and rings before filling with preserves?
I noticed pectin on the counter top, but I didn't see you add it to the jam. Do you use it in this recipe?
Good eye! Actually, we used pectin for our seeded blackberry jam. This recipe didn't have any, but it does have equal potions of sugar to blackberry juice.
The pectin is a great add, if you don't desire to use as much sugar!
Pectin added = MORE total sugar…but I get that u are saying “measuring your own sugar” …people should know that using equal amounts of sugar to blackberry juice is enough for jelly to set up WITHOUT pectin! As pectin is full of sugar and other stuff not always wanted including GMOs. Most berries have enough natural pectin on their own. @@TheMcKeelsWoodworks
Just canned my first jar of jam and it did not make the PING sound. My lid and rings are on very tight. If you don't get the ping reaction will the jam be safe to eat, or do I have throw it out?
Okay no problem!
1) has the jam cooled to room temperature?
- if your jam is still hot, it won't vacuum the jar tight. As hot air cools it reduces its mass therefore creating a suction pulling the tab into the jar. If the jam is still hot or warm to the touch it has not finished cooling and that remaining heat may be enough to pull the tab in.
2) absolutely, jam is still safe to eat if it's refrigerated.
- As long as you put it in the refrigerator after it's cooled, it should stay good for many months, you may notice the flavor will go away over time but it is perfectly safe.
- I am sure the jam will be fine even without the Ping, I would not throw your creation away.
3) how does it taste?
@@TheMcKeelsWoodworks When I did tell test in a small glass bowl it had consistency of jam and it tasted great. My husband and daughter love it. I got one full jar (that one sealed) and a half a jar. The half jar did not seal. I put the half jar in the refrigerator.
Oh that's good! Yeah my half jar didn't seal either. I am glad you and your family enjoyed the jam!
so....to deseed I also lose any pulp??? then its jelly not jam right?
Hmm,I suppose it is, but whatever the name, it's still delicious. How did yours turn out?
@@TheMcKeelsWoodworks ....I did put the blackberries through a sieve.....but combined that with Black Raspberries I had frozen.....and made a Fruits of the Forest Jam.........how is it? don't know yet....but the jars did seal; lol
@@jimdrebitko8519 that sounds great! Let us know how it tastes!
Do you have hot water bath the jam?
Not sure about the one.
Should put jars in a cold machine
No wash!😊
How many pounds of Blackberries do you use in this recipe?
Great question! We used equal ratios of berries to sugar. For a sweeter jam use 1:1, 1 cup of berries to 1 cup of sugar.
For a less sweet jam use 2:1, 2 cups of berries to 1 cup of sugar.
We found that it was super easy to make and it tastes amazing! Let us know how yours turn out!
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No gloves 🤨
I have never seen an Italian chef wear gloves when making exquisite meals. The jam we made was for members of our family not for resale. Personally I don't see the concern. Help me understand what you are seeing
Too much playing camera isn't on what you're doing so it's not much help.... Sorry.