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.
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?
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.
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.
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. 😋 😊
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.
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.
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.
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.
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.
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
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.
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!! :-)
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.
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 ??
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 ?
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
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
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
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.
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.
2 c crushed strawberries 2 c chopped rhubarb 4 tablespoons lemon juice 1 box pectin (1.75 oz) 5 1/2 c sugar. makes about 6 1/2pint jars.
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.
I’m loving all your videos! Especially the one that’s relate to canning or preserving your crops.
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?
My favorite flavor combo!
you can't beat a bit of homemade jam on your toast in the morning !!
Adding 10 % of elderberrie juice keeps the deep red colour for a long time without changing the taste.
How much is 10% roughly 2tbsp.?
I just made this jam for my sister. YUMMY I will have to keep a couple for myself. Reminds me of growing up on the farm.
I love your canning videos! You are an awesome teacher!
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.
They must have changed there mind to make things more difficult, and then back again. All of my books say to warm them first.
Yum!! ❤❤❤
Strubarb lol
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.
Trying this within the next couple days. :) Thank you Sarah
Hello Sara you are indeed a good teacher good job
Love hearing the lids ping at the end. That looks yummy.
My Grandmother always soaked the lemon seeds in a bit of water overnight to get the pectin.
Beautiful bowl of berries
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. 😋 😊
Hey Sara thank you 🙏
What I wouldn't give for a jar of that! Good job! Tfs.
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.
Great teaching video again Sarah : )
Made three batches today . One little sample jar. It taste awesome, thanks so much Sarah. Great job. Blessing to all
Does anyone know how much pectin she used
You made me hungry again. Those strawberries are beautiful!!
Remember the first time I had rhubarb when I was little. My dad told me it was real sweet and to take a big bite. Wow🤭
Another great video! Thanks so much Sarah!
Blessing in sharing Sarah thank you for your time and energy
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.
I got my canning book in the mail this week!
I salivated through the entire video. I bet the family will enjoy! Thank you for sharing.👍
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.
Great recipe! Thank you so much!
That looks so good.
Yum that looks yum.
Thank you for your videos! Is loved when I searched for strawberry jam- that you had a video about it! So helpful💕
BEAUTIFUL
Wow, yummers!!!
Thank you for this video I just started making jam a couple months ago and really liked it this seems like the most requested jam never made it
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.
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.
The recipe from the book says, 1.750z or 49-57g or a 1 box of powder pectin.
@@wildchook745 how many tab. in a box? i also have a bag
Looks like some amazing jam!!!
Yum! We had our season in May. My son bought a rhubarb and strawberry pie at fresh market here in Germantown Tn. Soo good y'all!
where can I find the full recipe at?
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
I love your measuring tool. I have not seen one of those. That would be handy. Great video. I'm getting ready to do my tomatoes today!!
lol..... back in my younger days we used ( wax or wax paper ) to seal the jars not like today's use... lol it worked great
Yum Yum!
Great video made me want some jam!
You didn't say how much Pectin to use for this recipe.
One box of pectin
Hi, I would love to see your pantry. It must be huge! Also any other storage spaces for all your home grown stuff! Love your channel!
Please share your food storage areas and freezer area.
Listen to those lids😂
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.
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.
How many jars made and how much pectin?
Great instructions. Have one question, How many boxes of pectin do you use ?
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!! :-)
Jean Mitchell i agree its so satisfying
Thank you for the video. Can you please till me how much pectin you used ?
Hi. Wanna try this recipe. Quick question. Did you use the hole jar of pectin
In Australia, our pectin is in that Ball container. For this recipe, how many teaspoons of pectin did you use? Thanks.
can you use frozen strawberries? Thx
Can I use frozen rhubarb, if so do I thaw it out then Measure for do I measure out frozen
How long does the preserve last
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.
I would love to see your pantry. How do you store everything you’ve canned???
Hi, I Need to know exact amount of pectin. Would that be 3 boxes of sure jell?! That seems like a lot.
How does your dtr like college food?
Hi Sarah, ok, how much pectin do you use?
Do you have a rack in your canner?
So, you put those jars straight on the bottom of the canner? And they don’t break?
Great video!! Have you thought about growing sugar beets and making your own sweetener?
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 ??
I didn’t see the recipe for your Strawberry Rhubarb Jam or did I miss it? Lol
How much pectin??????????????? It wasn't stated in the video that I could find at all. Thanks
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 ?
So does the rhubarb stay in chunks? I didn’t see that you puréed it.
You didn't need a rack in the bath canner?
How much pectin did you use?
How much pectin you put?
Im not sure what Im doing wrong but when I use pectin is just gets way too thick/stiff. Any ideas why?
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
She said it. I think it's just the normal recipe book put out by Ball Canning
How much pectin did you use
Vivian Kelley use
1 (3 oz pouch or 3 Tbsp classic pectin{powder} ),
( 1 box {2pouches} = 6 tbsp Of classic pectin)
Hope this helps
How many jars made and how much pectin?
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
Brandy Gallegos thank you
I liked video but you didn't say how much pectin to use in the recipe..
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
Hi Sarah, no rhubarb but I habe strawberries! Jamming today! Going to try to find a violet jelly recipe as well.
Do you milk your goats?
Yes, but not currently. The babies are still young and need all of it. :)
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/
Where was the strawberry farm
It's in Mountain Grove, MO. facebook.com/simpsonsfamilyfarm/
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.
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.
You didn't say how much pectin to put in, you just said what you buy.
He uses the same amount in a box. She doesn't explain how she measures it
You did t say how much lemon or even the pectin!!!
:-)
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.
You're supposed to sterilize the lids. Screw the rules, use common sense.
I was raised in California and I cant stand Rhubarb, just saying Rhubarb grosses me out.
You too much talking which is don’t need it we just need a good recipe not too much talking what do you do where you go it’s too much
You didn't say how much Pectin to use for this recipe.