If you mash the berries with a potato masher, you don't need any water. Bottle it quickly with a ladle or directly from the saucepan, and put the lid on. Then it will stay pasteurized. A pot with a flat thin lip is good four pouring. A liquids funnel immersed deep into the jar reduces splashing. The jam is hot and liquid so it will go through. You can wipe the jar lid with alcohol. But think about it: it's in open air, getting handled and breathed upon. Having jam on the lid is not nice when you need to open it. You can clip a meat thermometer to the pot with a wooden clothes pin (for drying clothes). Then it will not measure the bottom metal. To wash the pot, cook a porridge in it (pink manna porridge). I made several jars this year. The color is intense and good to keep other mixed berried red.
I make jam but I have to admit I cheat by using dried fruit (plums or cranberries), water and heat up in a saucepan. It keeps for a long time in the fridge. The plums need to be cut first using scissors is easy. But, now you have opened up a new window of opportunity. I'm now going to look for fresh peaches and try a version of your recipe.
@@HealthOrigins That's a very good question and actually I don't pre-soak them. I guess it sort of turns out like a fast-bean-soak in fact some people don't pre-soak beans, i.e.: kidney beans at all. In the case of dried fruit it all turned out well, although pre-soaking would undoubtedly make the cooking process go faster and easier, thanks for the suggestion and I'll try it. Lately, I've been pre-soaking white rice for about an hour before cooking, it cooks up in five minutes and doesn't become gummy, because the rice is hydrated I use little more than a 1:1 ratio of rice to water and after cooking allow to sit 10 minutes covered. I experimented pre-soaking pasta it didn't turn out very well at all in fact it was a compete disaster and I threw it out. I saw someone on YT pre-soak pasta and add it into spaghetti sauce to cook, but for me it turned into an inedible mess. But, pre-soaking rice is the only way to go at least for stove top cooking; I don't have a pressure cooker of any kind.
Your accent has me guessing trying where you are. ♥ One minute I think - England! ... no wait - Netherlands! ... Can you please tell me where you are from? Love you channel.
Thank you for your lovely comment, I am originally from Lithuania, lived in UK for 17 years now and I also lived in Ireland for a year and a half, so that's why you hear a mix of accents 😁
Thank you so much for your recipe. The lemon makes a stunning difference! So delicious! All my best, Barbara
Thank you for your lovely comment, I am glad you enjoyed it 🙂
My mouth is watering! Looks soooo yummy, thank you for sharing 🤗
You are very welcome 🙂❤️
If you mash the berries with a potato masher, you don't need any water. Bottle it quickly with a ladle or directly from the saucepan, and put the lid on. Then it will stay pasteurized. A pot with a flat thin lip is good four pouring. A liquids funnel immersed deep into the jar reduces splashing. The jam is hot and liquid so it will go through. You can wipe the jar lid with alcohol. But think about it: it's in open air, getting handled and breathed upon. Having jam on the lid is not nice when you need to open it.
You can clip a meat thermometer to the pot with a wooden clothes pin (for drying clothes). Then it will not measure the bottom metal. To wash the pot, cook a porridge in it (pink manna porridge).
I made several jars this year. The color is intense and good to keep other mixed berried red.
Lots of good resourceful tips here, thank you! 🙂❤️
I make jam but I have to admit I cheat by using dried fruit (plums or cranberries), water and heat up in a saucepan. It keeps for a long time in the fridge. The plums need to be cut first using scissors is easy. But, now you have opened up a new window of opportunity. I'm now going to look for fresh peaches and try a version of your recipe.
That's an idea, I never thought of making jam from dried fruit! Do you soak your prunes first?
@@HealthOrigins That's a very good question and actually I don't pre-soak them. I guess it sort of turns out like a fast-bean-soak in fact some people don't pre-soak beans, i.e.: kidney beans at all. In the case of dried fruit it all turned out well, although pre-soaking would undoubtedly make the cooking process go faster and easier, thanks for the suggestion and I'll try it. Lately, I've been pre-soaking white rice for about an hour before cooking, it cooks up in five minutes and doesn't become gummy, because the rice is hydrated I use little more than a 1:1 ratio of rice to water and after cooking allow to sit 10 minutes covered. I experimented pre-soaking pasta it didn't turn out very well at all in fact it was a compete disaster and I threw it out. I saw someone on YT pre-soak pasta and add it into spaghetti sauce to cook, but for me it turned into an inedible mess. But, pre-soaking rice is the only way to go at least for stove top cooking; I don't have a pressure cooker of any kind.
@@HealthOrigins Also, I bought a water distiller and I'm loving it.
That's great 🙂👍
Experiments are always interesting 🙂
Your accent has me guessing trying where you are. ♥ One minute I think - England! ... no wait - Netherlands! ... Can you please tell me where you are from? Love you channel.
Thank you for your lovely comment, I am originally from Lithuania, lived in UK for 17 years now and I also lived in Ireland for a year and a half, so that's why you hear a mix of accents 😁
@@HealthOrigins O, Wow! That is really neat. No wonder why I couldn't nail down your accent. ☺😍