My wife hasn't seen this yet, but I'm sure she will fully approve - she's the jam queen. Got to say that this is probably more British than Hillbilly, they do canning, which is a different process - I think it's because of botulism? Anyway, fully approve of your industriousness, what a great product. For goodness sake don't go to Devon or Cornwall and order a cream tea, that sandwich broke every etiquette rule in the book 😂 Don’t chuck the pulp, you can add it to a bread mix, for instance (my wife freezes it, makes great ice-cubes for gin). All the very best to you and yours 👍 👍 👍 🍻 ♥️
Just one more routine to get into the swing of and note taken about the pulp, it was not wasted but it could have been used more effectively. The term canning also coveres bottling, though I know it is possible to use actual cans. I have some apple preserved for well over a year using exactly the same method. I think botulism is more associated with meat as fruit is very acidic which botulism does not like, even so you can bottle (can) meat, you just have to be a bit more careful. Pickling might be something to look at but there is so much to look at and not enough time to look at it all. Very best wishes
@@GrasshopperOutdoors Canning was one of my big confusions, the Americans and Canadians call putting stuff in jars canning! And they have an interesting process of doing so. Anyway, this is my wife's subject - she'll go on about the PH scale and why and how they can!
@@BeercanBushcraft Not a bad thing to be a bit like Popcorn, life definitely aint fair ⠀⠀⢀⣠⣴⣶⠾⠿⣯⣭⣿⣛⡒⠶⢤⣄⡀⠀⠀⠀ ⢠⡾⠋⠉⠀⠀⠀⠀⠀⠀⠈⠉⠙⠻⣾⣿⣿⣷⣦⡀ ⢿⡈⠂⢀⣀⣀⠀⢀⠀⠀⢀⣀⣀⠀⠀⠙⣿⣯⡽⣷ ⠸⡇⠀⡍⠀⢈⡇⠀⡏⠁⢸⠀⠈⣷⠀⢀⡾⣽⣿⠃ ⠀⣿⠀⢣⠶⣞⠁⠀⡇⠀⢸⣤⠴⠋⡀⣾⣿⣿⠃⠀ ⠀⢹⡄⠘⡄⠘⣧⢀⣇⡀⢸⡇⠀⠀⢸⢿⣿⠏⠀⠀ ⠀⠸⣇⠀⠁⢀⣀⣀⣉⣁⣈⠀⠀⠀⣿⣽⡿⠀⠀⠀ ⠀⠀⣿⠀⠀⠀⠤⠤⠤⠤⠀⠀⠀⢸⣿⣿⡇⠀⠀⠀ ⠀⢀⣹⣀⣂⣀⣈⣀⣀⣒⣂⡀⠀⣸⣸⡿⢳⡀⠀⠀ ⠀⡎⠚⠒⠂⣠⣤⣬⠭⠭⠭⠭⠭⠭⣵⣚⡿⢻⡆⠀ ⠸⠤⠴⠶⣶⣶⣀⣀⣐⣂⣀⣈⣁⣀⣸⠿⠛⠉⠀⠀ Marvin "Popcorn" Sutton
Got me thinking of rice pudding now! What’s the shelf life like? Wondering weather making a big batch would last or better to make a few jars of seasonal fruits every couple of months.
I bottle apple in a similar way and the shelf life on that is well over a year if kept in a cool dark place. I only use ordinary used marmalade jars that the lids click down when they cool and a partial vacuum is formed in the jar. That is why I fill them to about 1/4 to 1/2 inch from the top. Fill them higher and a good vacuum will not form, fill them much less and they are real hard to open. You can put contents in a jar, put the lid on and then put them in a pan of water and bring them up to boil, so cooking the contents and sterilizing the jar and lid at the same time. They will not explode as steam can get out but they will seal when they cool and if you use the jars with the clicky tops you always know they are sealed. I made a video on Hillbilly canning or bottling which explains how I store apples in them for over a year, I used to use the kilner jars (like mason jars), but they cost money 🙂.
Great effort that. We've made it in the past, but it is the amount of sugar content that puts me off however, can't beat some homemade Strawberry Jam on fresh crusty bread with butter.
Yep I am not a big fan of sugar, just got in with the dog with another load of Damsons and crab apples. It was so good I will be making us enough to get us through the winter. I will reduce the sugar though, just can't leave all that fruit to rot on the trees 🙂 ATB
@@GrasshopperOutdoors Tons of wild plums them all over the ground here rotting. Usually the Sheep will vacuum them up, but the Shepherd hasn't been down my way for weeks already.
I usually make some jam every year, but this year I have been a bite lazy. But basically, I believe it tastes better then the once you buy in the stores. 😉 Have a great weekend! Kaat
I think you are right. I am just learning so although this jam is very good and should last well into winter, next time I will add a little less water, a little less sugar and maybe a few more crab apples to compensate. Have a great weekend too 🙂
@@StepsbyKaatje I will eat a lot of jam sandwitches this and more next winter so think I should cut back a little on the sugar🙂 The jam jars with the click tops are excellent because you can always tell if the seal has failed. I am confident it will last at least a year as I have bottled apple which is well over a year old now, the jam will be eaten long before the year is up 🙂🙂 Best wishes
Another cracking little video, Chris, Thank you. I know what I will be making next. I will try to get out of doing the dishes, though, how is your hand?:-)
My hand is fine thanks, those jars were a bit warm, 150 deg C warm. I have apples bottled in a similar fashion which are OK after more than a year so the Jam should be fine. It really did work out well, we even joked this evening that it would be good enough to enter the local country show, but I think we will just eat it. Best wishes
.@@GrasshopperOutdoors You should get them entered, Chris. It will make for another cracking little video. Let us know if you decide to do it, please. Enjoy your evening :-)
@@southleedsmemories2686 We used to exhibit honey, wax, observation hive and even a bit of baking in a few local shows but at the moment we just potter on with our own stuff. The most local show does not even run any more (not enough money in it) and everything seems to be getting way too computerized and commercialized for out liking, perhaps that is just old age 🙂
Great video and a delicious product l!! Best regards Shaun
I might just get a few more plums but the season is coming to an end now, definitely worth a go. ATB
My wife hasn't seen this yet, but I'm sure she will fully approve - she's the jam queen.
Got to say that this is probably more British than Hillbilly, they do canning, which is a different process - I think it's because of botulism?
Anyway, fully approve of your industriousness, what a great product.
For goodness sake don't go to Devon or Cornwall and order a cream tea, that sandwich broke every etiquette rule in the book 😂
Don’t chuck the pulp, you can add it to a bread mix, for instance (my wife freezes it, makes great ice-cubes for gin).
All the very best to you and yours 👍 👍 👍 🍻 ♥️
Just one more routine to get into the swing of and note taken about the pulp, it was not wasted but it could have been used more effectively. The term canning also coveres bottling, though I know it is possible to use actual cans. I have some apple preserved for well over a year using exactly the same method. I think botulism is more associated with meat as fruit is very acidic which botulism does not like, even so you can bottle (can) meat, you just have to be a bit more careful. Pickling might be something to look at but there is so much to look at and not enough time to look at it all. Very best wishes
@@GrasshopperOutdoors Canning was one of my big confusions, the Americans and Canadians call putting stuff in jars canning! And they have an interesting process of doing so.
Anyway, this is my wife's subject - she'll go on about the PH scale and why and how they can!
@@BeercanBushcraft They call petrol gas, they call a rubber something else too 🤣 🤣 funny world we live in
@@GrasshopperOutdoors Thank goodness you are more like Popcorn Sutton than Granny Clampett :-D x
@@BeercanBushcraft Not a bad thing to be a bit like Popcorn, life definitely aint fair ⠀⠀⢀⣠⣴⣶⠾⠿⣯⣭⣿⣛⡒⠶⢤⣄⡀⠀⠀⠀
⢠⡾⠋⠉⠀⠀⠀⠀⠀⠀⠈⠉⠙⠻⣾⣿⣿⣷⣦⡀
⢿⡈⠂⢀⣀⣀⠀⢀⠀⠀⢀⣀⣀⠀⠀⠙⣿⣯⡽⣷
⠸⡇⠀⡍⠀⢈⡇⠀⡏⠁⢸⠀⠈⣷⠀⢀⡾⣽⣿⠃
⠀⣿⠀⢣⠶⣞⠁⠀⡇⠀⢸⣤⠴⠋⡀⣾⣿⣿⠃⠀
⠀⢹⡄⠘⡄⠘⣧⢀⣇⡀⢸⡇⠀⠀⢸⢿⣿⠏⠀⠀
⠀⠸⣇⠀⠁⢀⣀⣀⣉⣁⣈⠀⠀⠀⣿⣽⡿⠀⠀⠀
⠀⠀⣿⠀⠀⠀⠤⠤⠤⠤⠀⠀⠀⢸⣿⣿⡇⠀⠀⠀
⠀⢀⣹⣀⣂⣀⣈⣀⣀⣒⣂⡀⠀⣸⣸⡿⢳⡀⠀⠀
⠀⡎⠚⠒⠂⣠⣤⣬⠭⠭⠭⠭⠭⠭⣵⣚⡿⢻⡆⠀
⠸⠤⠴⠶⣶⣶⣀⣀⣐⣂⣀⣈⣁⣀⣸⠿⠛⠉⠀⠀
Marvin "Popcorn" Sutton
Got me thinking of rice pudding now!
What’s the shelf life like? Wondering weather making a big batch would last or better to make a few jars of seasonal fruits every couple of months.
I bottle apple in a similar way and the shelf life on that is well over a year if kept in a cool dark place. I only use ordinary used marmalade jars that the lids click down when they cool and a partial vacuum is formed in the jar. That is why I fill them to about 1/4 to 1/2 inch from the top. Fill them higher and a good vacuum will not form, fill them much less and they are real hard to open. You can put contents in a jar, put the lid on and then put them in a pan of water and bring them up to boil, so cooking the contents and sterilizing the jar and lid at the same time. They will not explode as steam can get out but they will seal when they cool and if you use the jars with the clicky tops you always know they are sealed. I made a video on Hillbilly canning or bottling which explains how I store apples in them for over a year, I used to use the kilner jars (like mason jars), but they cost money 🙂.
Great effort that. We've made it in the past, but it is the amount of sugar content that puts me off however, can't beat some homemade Strawberry Jam on fresh crusty bread with butter.
Yep I am not a big fan of sugar, just got in with the dog with another load of Damsons and crab apples. It was so good I will be making us enough to get us through the winter. I will reduce the sugar though, just can't leave all that fruit to rot on the trees 🙂 ATB
@@GrasshopperOutdoors Tons of wild plums them all over the ground here rotting. Usually the Sheep will vacuum them up, but the Shepherd hasn't been down my way for weeks already.
I usually make some jam every year, but this year I have been a bite lazy. But basically, I believe it tastes better then the once you buy in the stores. 😉
Have a great weekend! Kaat
I think you are right. I am just learning so although this jam is very good and should last well into winter, next time I will add a little less water, a little less sugar and maybe a few more crab apples to compensate. Have a great weekend too 🙂
@@GrasshopperOutdoors I put 50/50 sugar and fruit. My jam always lasts a year. And I also use old jars of jam. 😉
@@StepsbyKaatje I will eat a lot of jam sandwitches this and more next winter so think I should cut back a little on the sugar🙂 The jam jars with the click tops are excellent because you can always tell if the seal has failed. I am confident it will last at least a year as I have bottled apple which is well over a year old now, the jam will be eaten long before the year is up 🙂🙂 Best wishes
I want some marmalade
That is where I get my jars, I have banana and marmalade sandwich for my breakfast every day and the empty jars are just perfect 🙂
Another cracking little video, Chris, Thank you. I know what I will be making next. I will try to get out of doing the dishes, though, how is your hand?:-)
My hand is fine thanks, those jars were a bit warm, 150 deg C warm. I have apples bottled in a similar fashion which are OK after more than a year so the Jam should be fine. It really did work out well, we even joked this evening that it would be good enough to enter the local country show, but I think we will just eat it. Best wishes
.@@GrasshopperOutdoors You should get them entered, Chris. It will make for another cracking little video. Let us know if you decide to do it, please. Enjoy your evening :-)
@@southleedsmemories2686 We used to exhibit honey, wax, observation hive and even a bit of baking in a few local shows but at the moment we just potter on with our own stuff. The most local show does not even run any more (not enough money in it) and everything seems to be getting way too computerized and commercialized for out liking, perhaps that is just old age 🙂