Pomona's Universal Pectin is available on Amazon. Pectin Recipe Wash, but don't peel, about seven large tart green apples. Cut them into pieces. Add four cups of water and two tablespoons of lemon juice. Boil the mixture until it reduces almost in half (about 30 to 45 minutes). Strain it through cheesecloth or a jelly bag. Boil the juice for another 20 minutes,
Hi Heidi, Wonderful information. I agree with you 100%...not having to rely on pectin is so much better. And I also like to add less sugar when making jam. Cooking it a long time really helps with the thickening. And having the right attitude about being flexible as to what to expect is key. Adding the syrup to yogurt is such a good idea!! I never thought of that!! Thanks again for all you share!! Love, Mary ❤️😘❤️
I make my own pectin too. I have had great results with apple pectin made all sorts of jellies from pepper-mint to grape to cherry-pineapple and my favorite is elderberry!! Haven’t used store bought pectin in 20 years.
My favorite pectin comes from the seeds and membranes of lemons, even Meyer lemons. I save them and put them in a cheesecloth bag and drop it in during boiling. Works wonderfully I get a tender gel, which is what I like.
I love your attitude towards syrup or jam. Lol. You make me smile. If I should be blessed with a day off, I'm going to try making jam for the first time. You encourage me and others I am sure. Blessings!
Love this! I don't like super sweet jams/jellies anyway, and it makes me sick to put cup after cup after cup of sugar in my fruit mixture. I had wondered about just using the natural pectin, and here's an awesome video on it! Thank you so much!
I use Pamonas Pectin and LOVE IT. I especially love having more control,over the sugar in jams as it requires much less, which is why I bought it in the first place. Its a bit on the pricier side but don’t mind supporting better companies that dont poison us with their cheap low quality chemical laden products. Since we grow much of our own fruit we save there too. The product can be purchased direct (or through Amazon but I never by through them any more). Ive never had a fail with this product. Good topic as always!!! 👍🏻
I have heard good things about it, I just am really liking that I do not need to use any at all, just make jams the old fashioned way instead. However, I do know there are certain types of jams or jellies that one would still need pectin for so it is good that there are better choices out there for that. I just have not need for it because of the types of fruits I use
I've only made marmalade, strawberry, blueberry, and peach jams...when I cook it I toss in a wedge of lemon since that has pectin. Mash the fruit, measure it, add an equal amount of sugar (or up to 1 cup less), and cook until a splotch put on a cold plate doesn't run. I never had to use pectin and won't buy any, but when I start making jellies I may look into making my own apple pectin.
Making your own pectin is pretty easy, I have done that too but never used it because the same year I made the pectin, I learned about simply cooking the jam until it gels on its own :)
Thanks for the video :) I started making my jams last summer and went the store bought pectic route, only to find that it gives me an upset stomach. I've been making freezer jam ever since, but really wanted to get back to canning some. I appreciate your advice and the links to the other videos about homemade pectic too!
Forgot to tell you how very much I appreciate you and your husbands videos. I have learned so much and have alot more to learn. Thanks a bunch also on your strong stance on recognizing our Lord and Saviour. Yes our God is Good All the time.
I never thought to use those "jams" that are really runny for flavors! Thank you! I've been making lots of yogart with my goats milk and now I know what to flavor it with!
I bought some frozen blueberries and dehydrated them. Turns out they’d never make it to jam or syrup. They’re like blueberry raisins. Can’t keep my hand out of the jar. Good thing the jar is wide mouth. Might’ve had to get it surgically-removes otherwise.
I have to tell you, when you were talking about the blueberry, strawberry, rhubarb syrup I had to rewind it to watch again. Your reaction struck my funny bone. I love it when I am at work and one of these videos gets me to laughing because people look at me like I'm nuts. Thank you, I needed that laugh today.
Heidi thank you so much. Anyone wanting to thicken jam see videos on line using bunchberries. Looks like the true answer. They seem to grow everywhere free. I do not get around very well to get to pick them. You will be all be amazed at how easy jam is with them.
I know this video is 4 years old, but always worth watching. It's a little heartbreaking that how pioneers made jam was lost. They didn't have pectin available to buy, so they made it like you do, or they added a certain amount of under-ripe fruit. People also tend to forget that when that much sugar was used in jam or pies, it was because the pioneers didn't have as much ripe fruit to work with. They needed to use it anyway - no point wasting it just because it's not ripe - so they added more sugar to make it palatable, OR they turned those green fruits into pectin that could thicken jams.
Wonderful ~ info packed info video as always. Heidi ! I have 3 baskets og peaches setting in from tof me right now. Trying to decide how I want to preserve them.
ellen fisher Any idea why there are never dried peaches in stores? (Except those horrible sulpher ones with the skins) 😕😞 Trader Joe's had some good ones years ago but stopped carrying them...I've been looking for a replacement for years since. 😲
Cheeseteak22! I dehydrated peaches 1 year & they did okay ~ but I wasn't thrilled with them later. Heidi is a much better source of info on this ~ I am sure. Usually fruits are better freeze dried. I do have great success with apples & dehydrate the in the Fall by the bushels. I also dehydrate a lot of Asian Giant Persimmons ~ yummy !
Thank you Heidi, for the great information on the syrup and jams.Heidi, my friend uses Pomona Pectin and she loves it.I just placed a order for her from my co op for the Pomona pectin.
Hi Heidi....I want to make Jalapeno and Pineapple Jelly....I have read about using Gelatine Powder but I am going to try adding Chia Seeds to thicken it.... Regards from Sunny South Africa
The video on line by Stephany Desardins Sept 25 2022 young boy shows how to identity the berries, picking, then making jam called 'Bunch Berry Jam' 2:44.
Hello Carol and welcome! I wash with my homemade soap and use my own skin cream. Here is the video on how I make my skin cream: th-cam.com/video/ZkmrvVolDh0/w-d-xo.html
I made peach jam a few days ago w/out pectin. It was a bit thinner than I like but thinker than syrup and thinner than jelly. Very delicious. I also did raspberry e\w/out pectin. It is perfect jam. Making it without pectin or sugar or substitute sweeteners is liberating and tasty. I too use just a little sugar especially with the red raspberries! Thanks for info of pectin. I did not want to use pectin because of the exorbitant sugar amts. I can eat my jam now, not just give it away!
My one Lady i used to help? She told me, that the little stems of currant or elderberry and leaves of raspberry has pectin. If you make jelly version? Add the stems. Anything you sieve or drip for clarity? You leave stems and peals. All of them Set on their own. If you want to use raspberry leaves? Pull the leaves out just before jarring.
Since it is the seeds of those same berries that have pectin, there is no need to add stems. I do not make jelly as we do not care for jelly, we prefer jam.
I stopped pectin when the "good" kind went sky high in cost and sure jell is just not what I want! I add some lemon juice and rind and just cook it a bit longer. I do fridge test before I fill my jars and most come out just fine. Because I never can my jam I do add more sugar then I did with pectin, still a whole lot less than store bought; 8 cups of fruit (mostly mixed, like currant, mango, plum or currant, apple, peach; yes I usually have lots of currants!) with 5 cups cane sugar and up to 1/2 cup of lemon. But now that I make pineapple vinegar I might try some of that this winter. I freeze my fruit and make jam when it's cold outside 😉
Hi ya Heidi! This is wonderful! I’ve never been much of a fan on jams/jelly’s due to them being way too sweet, I think I’m going to enjoy them more seeing how all that sugar is not needed, I’ll do my best to make one jar to see if I like it, if I do, I’ll make more, if I remember correctly, they r to be water bathed right? Thank u
In the form of cooking it down and not adding so much sugar, yes, you will end up with less because you are cooking out much of the liquid to get a thicker result and without all the added sugar, that is that many less cups you will end up with. Assume that if you have four cups of fruit, you will end up with two cups of jam at the end.
How do you seal your jars? Do you waterbath can? My mother used to use jelly jars, put a layer of paraffin wax on top and the tin lids which they don’t make anymore. I’ve heard that if you use the wax on top, you can cover with a piece of cloth and a ribbon. I have a bunch of those old jelly jars which are now considered vintage! I have a huge crop of mint and I want to make mint jelly.
I haven’t made a drop of jam in two years. I need to make some. I use it more for gifts than anything else. We just don’t eat it much. It does make a nice gift for any occasion really. I find so many ppl get excited over homemade jams and jellies, like you’ve created some labor intensive miracle. LOL 😆 If they only knew how easy it really is. Hahaha I will definitely be trying this way because the pectin part is just a pain in the butt to be honest. I like being able to just slap things together cause I can’t stand over the stove and fuss with nothing anymore. Standing is my nemesis! If I’m at least moving my pain is less, standing still...I’m gonna be in tears in literally seconds. It’s crazy. Blah, blah, blah...I bet sometimes you wish you could just tell me to HUSH IT! Hahahaha I always talk more in text and in person I’m quiet. Yup...WIERDO! Hahahaha Love, hugs and blessings ~The Kid!
Thanks for the video! Considering how informative and the shear number of videos you have made, I would have to say you are one of the most under-subscribed channels on youtube. I got a great book on preserving, and most of the methods are lacto fermentation, cold storage, vinegars, and drying. It is called Preserving without freezing or Canning, by Deborah Madison. The thing I hate about canning is having to replace the tops each year because of the seals being no good anymore. That is equally as inconvenient as buying pectin. Do you know of any cans that you can use over and over again without having to buy new tops each year? Thanks!
I use Tattler lids myself and I love them but you have to use them differently than you would metal lids, I talk about them at around the 6:00 mark: th-cam.com/video/vFnqNyMeRis/w-d-xo.html
Our blackberries make our mouths pucker, maybe because they are in partial shade?? Shall I taste test the jam before I cook it or does the sweetness change after cooking down for a while?
Genetically Modified Organisms have had their DNA artificially altered. changed. Often times this is done by using DNA from a totally different plant or animal. Example: Frog DNA being combined in the creation of a tomato in order to make it more shelf stable. This kind of manipulation can be very problematic in many people causing series gut issues they may not even recognize but can then lead to many other side affects such as fungal infections, thyroid problems, and much, much more
Hi Jam makers - can someone please help me?? I bought Pomona’s Pectin to make Autumn Olive Jam - followed instructions to the letter but got cloudy white layer on top - no, it’s not foam - I can send a picture if you’ll give me an email or phone # to text - hoping I can salvage it somehow - Pomona’s help line is non responsive - not sure anyone is even manning the line - no reply to email either - kinda pisses me off. They should at least change the message on their non toll-free non help line and say that you’ll be waiting in vain for a callback
I love the Tattler lids and in this video I did last year talking about canning lids in general, I demonstrate how to use the lids at the 6:00 mark: th-cam.com/video/vFnqNyMeRis/w-d-xo.html
Though one may want to check with the canning police on this, I personally do not think the sugar is necessary for canning because the acidity in the fruit is what is important in that case. So in my opinion, yes, I believe you can.
GREAT VIDEO Heidi. Thank you I have a question how or where do you store all of your vinegars- Kombuchas- jams and dehydrated foods. We have a wood kitchen cook stove in the kitchen, and the pantry is not that far from the wood stove.... thanks again LOVE your videos. HAVE A BLESSED DAY 🌻🐝🌻
right now I am brewing them on a table in our big wreck room but when finished, I strain then put them in a clean mason jar with a plastic lid and store them in a dark cabinet in our pantry room on the far end of the house where it stays cooler
I used to try making jams and gave up...because I would go exactly by the recipes like you said...and they turned out runny! I was so frustrated I just stopped trying
I'm new so bare with me. I don't want to use pectin at all. I have made a chunky apple butter but never canned it. No pectin No loads of sugar. So my understanding is that I don't have to use it at all Correct!. The ball recipe keeps telling me to add loads of sugar and pectin. I want to simply can some chunky apple butter and do a pepper jam. With the jam I would like to add apples with my gifted shishito peppers. Would this be a problem??
I believe you can make most jams without pectin as most fruits have at least some and if you are using mostly apples, there is certainly no need. It is just recommended when making jams with fruits that are lower in pectin to combine other fruits that are high in it and cook for a longer time until it is thick, that is all :)
Rain Country Hedi, I just looked pamona’s up again to double check and this is what it said under ingredients in FAQ: Pomona’s Universal Pectin contains only 100% pure citrus pectin, which is vegan, gluten free, and GMO free. There are no additives, preservatives, sugar, or dextrose. There are no corn or apple by-products. However it later listed other things such as: The monocalcium phosphate powder that comes in its own packet when you purchase Pomona’s is a food-grade rock mineral source of calcium made up of two minerals, calcium and phosphorous. The food industry uses it as a yeast nutrient in baking, an acidulant in baking powder, and a mineral supplement. I would need to see a pkg. FYI for those interested: Pomona’s Pectin is called Universal because it is able to jell fresh, frozen, or canned fruit or juice with low amounts of any sweetener, including white sugar, less processed & organic sugars, fructose, xylitol, honey, agave, concentrated fruit sweetener, maple syrup, frozen juice concentrate, stevia, Splenda, and other artificial sweeteners. With Pomona’s, you are free to sweeten to your taste and dietary requirements.
I'm brand new at trying to make canning recipes haven't quite gotten to canning yet. But I messed up in the jam the blueberry jam that I was making he called for one whole packet of liquid pectin and I totally put a whole packet of powdered pectin in the recipe. I've done a bunch of research online and it says there could be some health benefits but I understand if it's organic that's the case. Will this still be good to use? How do I fix it? Anything helps extremely new to canning and canning recipes! Thank you!
@@RainCountryHomestead not very solid actually idk if that means I didn't boil it long enough, I followed the recipe exactly except for the pectin but I cooked how it said to cook and measurements were spot on. I may just add water and make a syrup.
Hi Heidi I have a good question when is it a good time to change your lids and bands on your jars? Also when you wash your band and lids should you dry them right away, or can they air dry? I'm just wondering because some of mine are getting discolored and kind of rusty.
Are you talking about the Tattler lids? I toss the bands when they get too pitted and rusty but I wash them every time I can something new. Once the jars have sealed, I take the bands off and wash them and let them dry. In some cases, I put them back on the jars but loosely. I have been using the Tattler lids for several years and have yet to toss any of those
We don't use hardly any jams/jellies and there is a lot in our pantry (blueberry w/lemon is my favorite) and next time I do will try your methods but - I use(d) the Pomona pectin and its the only one because you can cut the sugar down drastically, in fact mist of the time I used honey as my sweetner. It is availabe in multi box packages on Amazon at the best price I saw anywhere. Now to the rest of your video -😊
Here's a link to the way I buy it - it's a bit pricey but a little goes a long way with Pomona. www.amazon.com/Pomonas-Universal-Pectin-Ounce-Pack/dp/B001IZICO2/ref=sr_1_2_a_it?ie=UTF8&qid=1533933930&sr=8-2&keywords=pomonas+universal+pectin This is how I would probably buy if I had never tried it. www.amazon.com/Pomonas-Universal-Pectin-Container-Ounce/dp/B006K3SJKO/ref=sr_1_4_a_it?ie=UTF8&qid=1533933930&sr=8-4&keywords=pomonas+universal+pectin I don't remember how it compares - number of pints using "regular" way vs. Pomona because it's been so long since I used the "regular" stuff but I have recommended Pomona to people I know and they are impressed with how far it goes. By the way, there's no expiration date on it either - it doesn't expire.
I've purchased Pomona's Pectin in half or one pound packages either from their own website or from Amazon for... 15-20 years maybe... I repack the bulk into 1/2 pint jars and it keeps as many years as I've ever needed it.
I only started making jams and jellies a couple of years ago. I always cringed at the amount of sugar. Had not given the pectin much thought. As always, another great video.
Well shoot. I can't have the aeeds. I was hoping to try this with the abundance of blackberries I got this year but if the pectin is in the seeds that's a bummer.
That is only what I had heard recently but I believe the pectin is also in the fruit, especially if you be sure to get some red berries in there. I would suggest at least giving it a try with a small batch (maybe just a cup) and see how it works
I very well may. Our wild blackberries where just amazing this year. I just can't justify using all that sugar by using store bought pectin so I stop making it. I used to go through 50 lbs a sugar a year making jams and jellies.
I make it without pectin and seeds by running it through a food mill to remove seeds and just cook it down. We have a couple of friends that can't have seeds due to diverticulitis. It takes a little longer but well worth it! Blessings and happy jamming!
GREAT VIDEO LIKE ALWAYS. WONDERING IF MR. RAIN COULD MAKE A VIDEO ON COLLOIDAL MAKING SET UP FOR MY HUSBAND TO SEE. WANTING MY HUSBAND TO SET IT UP FOR ME.
I do not use paraffin but used to never hot water bath my jams either, I would simply invert the jars for 10 minutes when filled and getting the lid on tight then allow them to finish cooling right side up. That was always good enough to make sure the jars stayed sealed...then suddenly one year started losing the seals on my jars and my jams would start to mold on top. I could not figure out what the deal was until I learned that Ball had changed their lids so that a water bath was necessary.
To make jam, that is how it is done, even with the addition of extra pectin. One just cooks it down further when not adding store bought pectin but to each their own.
Yes, most fruit has its own pectin though it is highest in the unripe fruit and some fruits are higher than others, I did put a list in this video of those highest in pectin :)
If you do not understand me, then you do not know English. Lo siento that I do not have subtitles because I do not know how to make them work for me. I have tried a couple of times.
So you do use pectin! I think you should show us proof that commercial pectin uses gmo products! The factory where we made pectins and jellies used organic citrus fruits to make pectin, no additives, and the fruit trees were not gmo!
I do not use ADDED store bought pectin, only the pectin that is natural in the fruit. I know there are companies that do make organic, non GMO pectin as I HAVE looked into that as well. However, it is more than just avoiding GMO's, it is also about doing things the old fashioned way more and more to become less dependent on a product. This video is old so I do not recall what all I said but seems I remember covering these points
Pomona's Universal Pectin is available on Amazon.
Pectin Recipe
Wash, but don't peel, about seven large tart green apples.
Cut them into pieces.
Add four cups of water and two tablespoons of lemon juice.
Boil the mixture until it reduces almost in half (about 30 to 45 minutes).
Strain it through cheesecloth or a jelly bag.
Boil the juice for another 20 minutes,
Hi Heidi, Wonderful information. I agree with you 100%...not having to rely on pectin is so much better. And I also like to add less sugar when making jam. Cooking it a long time really helps with the thickening. And having the right attitude about being flexible as to what to expect is key. Adding the syrup to yogurt is such a good idea!! I never thought of that!! Thanks again for all you share!! Love, Mary ❤️😘❤️
Thank you Mary :D
I make my own pectin too. I have had great results with apple pectin made all sorts of jellies from pepper-mint to grape to cherry-pineapple and my favorite is elderberry!! Haven’t used store bought pectin in 20 years.
LOVE Bev and Papa Volfie! I’m with you. She’s extremely skilled. Great video, Heidi. Thank you!
My favorite pectin comes from the seeds and membranes of lemons, even Meyer lemons. I save them and put them in a cheesecloth bag and drop it in during boiling. Works wonderfully I get a tender gel, which is what I like.
Excited to try this especially in these trying times…thank you as always for sharing..stay blessed
I love your attitude towards syrup or jam. Lol. You make me smile. If I should be blessed with a day off, I'm going to try making jam for the first time. You encourage me and others I am sure. Blessings!
Thank you Sandi :D
Love this! I don't like super sweet jams/jellies anyway, and it makes me sick to put cup after cup after cup of sugar in my fruit mixture. I had wondered about just using the natural pectin, and here's an awesome video on it! Thank you so much!
Thank you. I enjoy your channel. Take care.
I use Pamonas Pectin and LOVE IT. I especially love having more control,over the sugar in jams as it requires much less, which is why I bought it in the first place. Its a bit on the pricier side but don’t mind supporting better companies that dont poison us with their cheap low quality chemical laden products. Since we grow much of our own fruit we save there too. The product can be purchased direct (or through Amazon but I never by through them any more). Ive never had a fail with this product. Good topic as always!!! 👍🏻
I have heard good things about it, I just am really liking that I do not need to use any at all, just make jams the old fashioned way instead. However, I do know there are certain types of jams or jellies that one would still need pectin for so it is good that there are better choices out there for that. I just have not need for it because of the types of fruits I use
I've only made marmalade, strawberry, blueberry, and peach jams...when I cook it I toss in a wedge of lemon since that has pectin. Mash the fruit, measure it, add an equal amount of sugar (or up to 1 cup less), and cook until a splotch put on a cold plate doesn't run.
I never had to use pectin and won't buy any, but when I start making jellies I may look into making my own apple pectin.
Making your own pectin is pretty easy, I have done that too but never used it because the same year I made the pectin, I learned about simply cooking the jam until it gels on its own :)
Thanks for the video :) I started making my jams last summer and went the store bought pectic route, only to find that it gives me an upset stomach. I've been making freezer jam ever since, but really wanted to get back to canning some. I appreciate your advice and the links to the other videos about homemade pectic too!
Thank you Rain :D
I have done this also and really liked the results
Forgot to tell you how very much I appreciate you and your husbands videos. I have learned so much and have alot more to learn. Thanks a bunch also on your strong stance on recognizing our Lord and Saviour. Yes our God is Good All the time.
Thank you so much Lori!
I never thought to use those "jams" that are really runny for flavors! Thank you! I've been making lots of yogart with my goats milk and now I know what to flavor it with!
Great reference video THANK YOU!
Thank you, Heidi. I have been making a lot of jam lately. im going to try this method.
I bought some frozen blueberries and dehydrated them. Turns out they’d never make it to jam or syrup. They’re like blueberry raisins. Can’t keep my hand out of the jar. Good thing the jar is wide mouth. Might’ve had to get it surgically-removes otherwise.
Haha!
I have to tell you, when you were talking about the blueberry, strawberry, rhubarb syrup I had to rewind it to watch again. Your reaction struck my funny bone. I love it when I am at work and one of these videos gets me to laughing because people look at me like I'm nuts. Thank you, I needed that laugh today.
Hahaha! That is funny because when I was editing the video, I was laughing at myself too! :D
Heidi thank you so much. Anyone wanting to thicken jam see videos on line using bunchberries. Looks like the true answer. They seem to grow everywhere free. I do not get around very well to get to pick them. You will be all be amazed at how easy jam is with them.
I know this video is 4 years old, but always worth watching. It's a little heartbreaking that how pioneers made jam was lost. They didn't have pectin available to buy, so they made it like you do, or they added a certain amount of under-ripe fruit. People also tend to forget that when that much sugar was used in jam or pies, it was because the pioneers didn't have as much ripe fruit to work with. They needed to use it anyway - no point wasting it just because it's not ripe - so they added more sugar to make it palatable, OR they turned those green fruits into pectin that could thicken jams.
You're so awesome, thank you!
Thank you. I am a diabetic and I love berry jams!
Wonderful ~ info packed info video as always. Heidi ! I have 3 baskets og peaches setting in from tof me right now. Trying to decide how I want to preserve them.
ellen fisher Any idea why there are never dried peaches in stores? (Except those horrible sulpher ones with the skins) 😕😞 Trader Joe's had some good ones years ago but stopped carrying them...I've been looking for a replacement for years since. 😲
Cheeseteak22! I dehydrated peaches 1 year & they did okay ~ but I wasn't thrilled with them later. Heidi is a much better source of info on this ~ I am sure. Usually fruits are better freeze dried. I do have great success with apples & dehydrate the in the Fall by the bushels. I also dehydrate a lot of Asian Giant Persimmons ~ yummy !
I actually have a video coming out soon about preserving peaches in various ways :)
awesome ! I decided to can most of these in Apple Juice again this year.
Sounds good! I should be trying that with all this grape juice I still have from last year!
Thank you Heidi, for the great information on the syrup and jams.Heidi, my friend uses Pomona Pectin and she loves it.I just placed a order for her from my co op for the Pomona pectin.
Brilliant! Thank you for the inspiration and you just saved me buying pectin!
Thank you for the non gmo pectin link ! I’m trying to make a very clean lilac jam and have never made jelly or jam before
Great video. Lots of good info.
Thank you!
I made plum and berry low sugar from my plum tree and fig jam in different flavors orange and cinnamon, fennel cinnamon!
Thanks, once again I learned a lot. BTW, I have my first batch of fermentation starter going. It is going great!!
Nice! :)
Loooooooove your videos! Thank you!
Hi Heidi....I want to make Jalapeno and Pineapple Jelly....I have read about using Gelatine Powder but I am going to try adding Chia Seeds to thicken it....
Regards from Sunny South Africa
The video on line by Stephany Desardins Sept 25 2022 young boy shows how to identity the berries, picking, then making jam called 'Bunch Berry Jam' 2:44.
Have figs growing where we lived and have been able to add figs in place of pectin.
Great info dear friend, TFS, your wisdom with us, blessings
Very good video!! Well all your videos are great!! I suspicioned the gmo😑I've been using the unflavored grass fed biotin. Is that weird? Lol 😁🙄
I am a new subscriber and ive been watching and learning. ....please tell me what you use on your skin it looks amazing x from England
Hello Carol and welcome! I wash with my homemade soap and use my own skin cream. Here is the video on how I make my skin cream: th-cam.com/video/ZkmrvVolDh0/w-d-xo.html
Scramble berry jam is made with any mix of berries.
BTW, I do love what you are doing. Have just subscribed.
I made peach jam a few days ago w/out pectin. It was a bit thinner than I like but thinker than syrup and thinner than jelly. Very delicious. I also did raspberry e\w/out pectin. It is perfect jam. Making it without pectin or sugar or substitute sweeteners is liberating and tasty. I too use just a little sugar especially with the red raspberries! Thanks for info of pectin. I did not want to use pectin because of the exorbitant sugar amts. I can eat my jam now, not just give it away!
Another great video...thanks
My one Lady i used to help? She told me, that the little stems of currant or elderberry and leaves of raspberry has pectin. If you make jelly version? Add the stems. Anything you sieve or drip for clarity? You leave stems and peals. All of them Set on their own. If you want to use raspberry leaves? Pull the leaves out just before jarring.
Since it is the seeds of those same berries that have pectin, there is no need to add stems. I do not make jelly as we do not care for jelly, we prefer jam.
This whole time I thought it was Bigfoot talking all of my crabapples.
Yes, Bev has a great video on making your own pectin. I have made some.
I stopped pectin when the "good" kind went sky high in cost and sure jell is just not what I want! I add some lemon juice and rind and just cook it a bit longer. I do fridge test before I fill my jars and most come out just fine. Because I never can my jam I do add more sugar then I did with pectin, still a whole lot less than store bought; 8 cups of fruit (mostly mixed, like currant, mango, plum or currant, apple, peach; yes I usually have lots of currants!) with 5 cups cane sugar and up to 1/2 cup of lemon. But now that I make pineapple vinegar I might try some of that this winter. I freeze my fruit and make jam when it's cold outside 😉
Hi ya Heidi! This is wonderful! I’ve never been much of a fan on jams/jelly’s due to them being way too sweet, I think I’m going to enjoy them more seeing how all that sugar is not needed, I’ll do my best to make one jar to see if I like it, if I do, I’ll make more, if I remember correctly, they r to be water bathed right? Thank u
Yes, no need to pressure can, just water bath for 10 minutes. :D
Does making jam without pectin produce less jam than when you makes with pectin? If so what is the difference?
In the form of cooking it down and not adding so much sugar, yes, you will end up with less because you are cooking out much of the liquid to get a thicker result and without all the added sugar, that is that many less cups you will end up with. Assume that if you have four cups of fruit, you will end up with two cups of jam at the end.
How do you seal your jars? Do you waterbath can? My mother used to use jelly jars, put a layer of paraffin wax on top and the tin lids which they don’t make anymore. I’ve heard that if you use the wax on top, you can cover with a piece of cloth and a ribbon. I have a bunch of those old jelly jars which are now considered vintage! I have a huge crop of mint and I want to make mint jelly.
Yes, I water bath can my jams
Niiiiice....will you pls do a 'how to make pectin' tutorial? Omg, i soooooo wanna see the crab apple recipe....❤️❤️❤️
I haven’t made a drop of jam in two years. I need to make some. I use it more for gifts than anything else. We just don’t eat it much. It does make a nice gift for any occasion really. I find so many ppl get excited over homemade jams and jellies, like you’ve created some labor intensive miracle. LOL 😆 If they only knew how easy it really is. Hahaha I will definitely be trying this way because the pectin part is just a pain in the butt to be honest. I like being able to just slap things together cause I can’t stand over the stove and fuss with nothing anymore. Standing is my nemesis! If I’m at least moving my pain is less, standing still...I’m gonna be in tears in literally seconds. It’s crazy. Blah, blah, blah...I bet sometimes you wish you could just tell me to HUSH IT! Hahahaha I always talk more in text and in person I’m quiet. Yup...WIERDO! Hahahaha Love, hugs and blessings ~The Kid!
Hahaha! I would never tell you that Lisa! Quiet - hmm...I am having a hard time picturing that! Bwhahaha
Me, too! ROFL!!! LOOOVE YOUUU LITTLE SISSY!!!
This video is my JAM 😎
Thanks for the video! Considering how informative and the shear number of videos you have made, I would have to say you are one of the most under-subscribed channels on youtube. I got a great book on preserving, and most of the methods are lacto fermentation, cold storage, vinegars, and drying. It is called Preserving without freezing or Canning, by Deborah Madison. The thing I hate about canning is having to replace the tops each year because of the seals being no good anymore. That is equally as inconvenient as buying pectin. Do you know of any cans that you can use over and over again without having to buy new tops each year? Thanks!
I use Tattler lids myself and I love them but you have to use them differently than you would metal lids, I talk about them at around the 6:00 mark:
th-cam.com/video/vFnqNyMeRis/w-d-xo.html
I add cinnamon to most of my fruits; sweet and need less sugar
I love a berry honey lemonade !
Loved this video! SO helpful!
Thanks Heidi, now when I find berries that end up with only a cup or so fruit, I go ahead and try this! Thanks again, hugs 💚☘️
Pectin is the reason all old houses have a crabapple tree in the backyard garden!
I saw a video Stacy has using blueberries with chia seeds to thicken it like jam
I have done this before with strawberries and it was quite good but does not work with all fruit though
Our blackberries make our mouths pucker, maybe because they are in partial shade?? Shall I taste test the jam before I cook it or does the sweetness change after cooking down for a while?
Tart berries are higher in pectin but if they are all pretty tart, more sugar may be needed to make up the difference
quick question, what is wrong with GMO?
Genetically Modified Organisms have had their DNA artificially altered. changed. Often times this is done by using DNA from a totally different plant or animal. Example: Frog DNA being combined in the creation of a tomato in order to make it more shelf stable. This kind of manipulation can be very problematic in many people causing series gut issues they may not even recognize but can then lead to many other side affects such as fungal infections, thyroid problems, and much, much more
Hi Jam makers - can someone please help me?? I bought Pomona’s Pectin to make Autumn Olive Jam - followed instructions to the letter but got cloudy white layer on top - no, it’s not foam - I can send a picture if you’ll give me an email or phone # to text - hoping I can salvage it somehow - Pomona’s help line is non responsive - not sure anyone is even manning the line - no reply to email either - kinda pisses me off. They should at least change the message on their non toll-free non help line and say that you’ll be waiting in vain for a callback
Hi Heidi how do you like your Tattler lids? Do you have a video on them? Thanks for your input.
I love the Tattler lids and in this video I did last year talking about canning lids in general, I demonstrate how to use the lids at the 6:00 mark: th-cam.com/video/vFnqNyMeRis/w-d-xo.html
Could you use liquid stevia instead of sugar to sweeten it and still be able to can it?
Though one may want to check with the canning police on this, I personally do not think the sugar is necessary for canning because the acidity in the fruit is what is important in that case. So in my opinion, yes, I believe you can.
This was very interesting to me.
I made kumquat preserves and I didn't use no pectin it had it's own
i heard that putting crabapples in with the fruits for jam helps with setting without pectin !!
Yes, that is because they are high in natural pectin. In face al apples are when picked while still very sour
How much apple jelly would you use for making jams?
I have never used apple jelly to make jam so I do not know.
@@RainCountryHomestead I just found your videos and find them so informative keep em coming. Thank you 😊 💓
@@havendallaire5988 😊
GREAT VIDEO Heidi. Thank you I have a question how or where do you store all of your vinegars- Kombuchas- jams and dehydrated foods. We have a wood kitchen cook stove in the kitchen, and the pantry is not that far from the wood stove.... thanks again LOVE your videos. HAVE A BLESSED DAY 🌻🐝🌻
right now I am brewing them on a table in our big wreck room but when finished, I strain then put them in a clean mason jar with a plastic lid and store them in a dark cabinet in our pantry room on the far end of the house where it stays cooler
I used to try making jams and gave up...because I would go exactly by the recipes like you said...and they turned out runny! I was so frustrated I just stopped trying
I'm new so bare with me. I don't want to use pectin at all. I have made a chunky apple butter but never canned it. No pectin No loads of sugar. So my understanding is that I don't have to use it at all Correct!. The ball recipe keeps telling me to add loads of sugar and pectin. I want to simply can some chunky apple butter and do a pepper jam. With the jam I would like to add apples with my gifted shishito peppers. Would this be a problem??
I believe you can make most jams without pectin as most fruits have at least some and if you are using mostly apples, there is certainly no need. It is just recommended when making jams with fruits that are lower in pectin to combine other fruits that are high in it and cook for a longer time until it is thick, that is all :)
@@RainCountryHomestead thank you very much. Love your videos, very informative.
I thought Pamona’s had corn in it. I looked it up once because my husband is allergic to corn.
Interesting and good to know for those whom are avoiding corn products for various reasons!
Rain Country Hedi, I just looked pamona’s up again to double check and this is what it said under ingredients in FAQ: Pomona’s Universal Pectin contains only 100% pure citrus pectin, which is vegan, gluten free, and GMO free. There are no additives, preservatives, sugar, or dextrose. There are no corn or apple by-products. However it later listed other things such as: The monocalcium phosphate powder that comes in its own packet when you purchase Pomona’s is a food-grade rock mineral source of calcium made up of two minerals, calcium and phosphorous. The food industry uses it as a yeast nutrient in baking, an acidulant in baking powder, and a mineral supplement. I would need to see a pkg.
FYI for those interested: Pomona’s Pectin is called Universal because it is able to jell fresh, frozen, or canned fruit or juice with low amounts of any sweetener, including white sugar, less processed & organic sugars, fructose, xylitol, honey, agave, concentrated fruit sweetener, maple syrup, frozen juice concentrate, stevia, Splenda, and other artificial sweeteners. With Pomona’s, you are free to sweeten to your taste and dietary requirements.
I'm brand new at trying to make canning recipes haven't quite gotten to canning yet. But I messed up in the jam the blueberry jam that I was making he called for one whole packet of liquid pectin and I totally put a whole packet of powdered pectin in the recipe. I've done a bunch of research online and it says there could be some health benefits but I understand if it's organic that's the case. Will this still be good to use? How do I fix it? Anything helps extremely new to canning and canning recipes! Thank you!
Have you tried it yet? I am assuming it is pretty solid if it was a big package but most packages are the right size for a regular batch
@@RainCountryHomestead not very solid actually idk if that means I didn't boil it long enough, I followed the recipe exactly except for the pectin but I cooked how it said to cook and measurements were spot on. I may just add water and make a syrup.
Hi Heidi I have a good question when is it a good time to change your lids and bands on your jars? Also when you wash your band and lids should you dry them right away, or can they air dry? I'm just wondering because some of mine are getting discolored and kind of rusty.
Are you talking about the Tattler lids? I toss the bands when they get too pitted and rusty but I wash them every time I can something new. Once the jars have sealed, I take the bands off and wash them and let them dry. In some cases, I put them back on the jars but loosely.
I have been using the Tattler lids for several years and have yet to toss any of those
Ok ty
I guess it would mostly be the bans.
Also when I do my fermented drinks and fermented foods is it okay to use the band's if they're a little discolored?
Can you use honey as a sweetener?
Yes :)
We don't use hardly any jams/jellies and there is a lot in our pantry (blueberry w/lemon is my favorite) and next time I do will try your methods but - I use(d) the Pomona pectin and its the only one because you can cut the sugar down drastically, in fact mist of the time I used honey as my sweetner. It is availabe in multi box packages on Amazon at the best price I saw anywhere. Now to the rest of your video -😊
Good to know! I will find that link and get it posted :D
Here's a link to the way I buy it - it's a bit pricey but a little goes a long way with Pomona. www.amazon.com/Pomonas-Universal-Pectin-Ounce-Pack/dp/B001IZICO2/ref=sr_1_2_a_it?ie=UTF8&qid=1533933930&sr=8-2&keywords=pomonas+universal+pectin
This is how I would probably buy if I had never tried it. www.amazon.com/Pomonas-Universal-Pectin-Container-Ounce/dp/B006K3SJKO/ref=sr_1_4_a_it?ie=UTF8&qid=1533933930&sr=8-4&keywords=pomonas+universal+pectin
I don't remember how it compares - number of pints using "regular" way vs. Pomona because it's been so long since I used the "regular" stuff but I have recommended Pomona to people I know and they are impressed with how far it goes. By the way, there's no expiration date on it either - it doesn't expire.
I've purchased Pomona's Pectin in half or one pound packages either from their own website or from Amazon for... 15-20 years maybe... I repack the bulk into 1/2 pint jars and it keeps as many years as I've ever needed it.
I only started making jams and jellies a couple of years ago. I always cringed at the amount of sugar. Had not given the pectin much thought. As always, another great video.
Yeah, that BILLION cups of sugar is a LOT! haha
Well shoot. I can't have the aeeds. I was hoping to try this with the abundance of blackberries I got this year but if the pectin is in the seeds that's a bummer.
That is only what I had heard recently but I believe the pectin is also in the fruit, especially if you be sure to get some red berries in there. I would suggest at least giving it a try with a small batch (maybe just a cup) and see how it works
I very well may. Our wild blackberries where just amazing this year. I just can't justify using all that sugar by using store bought pectin so I stop making it. I used to go through 50 lbs a sugar a year making jams and jellies.
Right, it is crazy and to be honest, I have since wondered if it isn't just a marketing ploy to sell more sugar.
I make it without pectin and seeds by running it through a food mill to remove seeds and just cook it down. We have a couple of friends that can't have seeds due to diverticulitis. It takes a little longer but well worth it! Blessings and happy jamming!
Thanks for sharing this Jenn!
No linking again Heidi
All my links are there, try using a different device
GREAT VIDEO LIKE ALWAYS. WONDERING IF MR. RAIN COULD MAKE A VIDEO ON COLLOIDAL MAKING SET UP FOR MY HUSBAND TO SEE. WANTING MY HUSBAND TO SET IT UP FOR ME.
That is one of those things he keeps meaning to get to but then gets caught up in other projects, haha! I will remind him :D
Rain Country Thanks a bunch
Why is it I can hear the video that I cannot see it
I cannot answer that for you, sounds like there is a problem with whatever device you are using.
You can make homemade liquid pectin.
Yes, I know, and I have done it before from some crab apples I had picked for free locally
Bahahaha. One billion cups of sugar! Just made choke cherry. Yes. One billion cups of sugar are ‘required’. I was so excited to find this video.
Haha! It is crazy though how much sugar they say you must use - ugh!
I don't use store bought either. I make my own apple and plum pectin. I love using homemade pectin.
Tried it and I don't think it was right, need to figure that out yet!
Well lots of fruits have there own pectin
Pectin is actually good for you though, detoxifier, reduces cholesterol and helps with digestion.
Yes, if it is organic, non gmo, truly natural pectin. Much of the stuff you buy in boxes from the store is not.
I have never hot water bathed my jams..especially when only paraffin on top....
why does anyone need to .
I do not use paraffin but used to never hot water bath my jams either, I would simply invert the jars for 10 minutes when filled and getting the lid on tight then allow them to finish cooling right side up. That was always good enough to make sure the jars stayed sealed...then suddenly one year started losing the seals on my jars and my jams would start to mold on top. I could not figure out what the deal was until I learned that Ball had changed their lids so that a water bath was necessary.
Personally, I don't like boiling food for long stretches of time. It seems to boil the life out of it.
To make jam, that is how it is done, even with the addition of extra pectin. One just cooks it down further when not adding store bought pectin but to each their own.
Rhubarb actually has natural pectin when using young stalks.
Pectin !!!!????here in uk we never use pectin the fruit when ripe has its own pectin
Yes, most fruit has its own pectin though it is highest in the unripe fruit and some fruits are higher than others, I did put a list in this video of those highest in pectin :)
I make my own from my crabapples
Yep, it is easy to do and I have done that as well
no entiendo esta madre
If you do not understand me, then you do not know English. Lo siento that I do not have subtitles because I do not know how to make them work for me. I have tried a couple of times.
So you do use pectin! I think you should show us proof that commercial pectin uses gmo products! The factory where we made pectins and jellies used organic citrus fruits to make pectin, no additives, and the fruit trees were not gmo!
I do not use ADDED store bought pectin, only the pectin that is natural in the fruit. I know there are companies that do make organic, non GMO pectin as I HAVE looked into that as well. However, it is more than just avoiding GMO's, it is also about doing things the old fashioned way more and more to become less dependent on a product. This video is old so I do not recall what all I said but seems I remember covering these points