Does anyone else ever feel just a tad guilty if you are literally just sitting on the couch watching one of Becky’s videos and not up multitasking?!!😂 I LOVE your content and videos and learn a ton! Thank you so much for taking the time to film and upload and always sharing such great stuff!! ❤️
I feel guilty but that’s because I saw a video was posted and I could watch it right then. I was distracted (and a tad grouchy) while trying to get done what I was doing. 😂
Hi Becky! I have doubled with good results on jam recipes. I have tripled on a couple of occasions but found it more easily burned to the bottom of the pot, and did not taste as fresh as just doubling. I canned 21 pints of peaches today, beautiful fresh juicy fruit from ( Okanagan Valley, British Columbia). I chose to use a thin syrup, 1 cup sugar to 3 cups water as the fruit was so ripe and juicy. Last night I made a sample with one peach and syrup which was poached to be sure they would not be too tart. They look wonderful. I am 85 so don't do the quantities of canning I once did, just the things that are my favourites.! I enjoy your posts so much!
Honey, thank you for this. I've not been able to afford the pressure canner so far. That's life, but been pushing the envelope with water bath canning. The grandsons love it!
So do I. I also use the pits from lemon or apples if additional pektin is needed, I just put them in a container for tealeaves and let it cook for a while :)
Hi Becky, You're a natural in front of the camera & your energy is off the chart amazing! I love watching you enjoying everything you do. What an awesome teacher you are👍 God bless you & keep these videos coming 😊 ❣🙋♀️
I am so thrilled to learn about your channel through my friend in Scotland! Made the rhubarb jam, today, and it was perfect…doubled the recipe, too. I have several more batches to make from the vacuum sealed rhubarb in the freezer. THANK YOU, Becky! Happy Dancing in the middle of Washington state!
I now live in Southeastern Alabama and finding Rhubarb is impossible. It is my Favorite Jam (next to plum) and my favorite pie. My grandmother used to make it every year from her garden…you are such a blessing to myself because you make canning and jams seem so much less complicated and with lower sugar amounts too. Thank you!!
Your such amazing and how you describe everything! I love how you make sure to identify everything that is happening in the video and what is going on in your mind. ❤️ that’s what makes a successful TH-camr! You deserve more subscribers and seem like a very very nice lady! Been watching for a very long time!
I love your teachings! My Aunt taught me to Jam at a very young age. She used lemon juice to counter balance the sweetness~so I do the same. Jamming is a ton of work but so rewarding! Thank you! Happy Thursday! (Psst..I bet your home smells lovely!)
When I was a kid, my grandmother had a MASSIVE pear tree in her garden, and she canned enough pear jelly every year to keep the whole extended family in jelly, She also used Sure-Jell. Every now and then, one of her bathes wouldn't set, and she'd end up with pear syrup. We LOVED it! All of the cousins fought over those jars. We requested that she make some on purpose, and she tried a few times, but she couldn't purposely duplicate it. So, if your jam doesn't set up, release your inner Bob Ross, call it a happy accident, and enjoy!
Another fantastic video with great content. Thank you for taking the time to film, edit, and upload. I’m recovering from two major surgeries. You bring joy into my boring days. I can’t wait to get back into my kitchen. May God bless you abundantly 🌸
I love your kitchen videos! Originally found your channel through the gardening content but it's nice to see you using your garden produce in the kitchen!
When ever I have jam that doesn't set, we use it as ice cream topping. This year I had an abundance of jalapenos in my garden and tried making a Sweet & Spicy Jelly and it turned out excellent. Thank you for your video - I love watching and am excited when I see a new one 💖
I love you videos , I am from Iraq , but I live in California and I cook only Iraqi food . However, when I stated watch your videos , I am cooking more American food and so far my family loved it . Thanks for sharing all the tips and great recipes
Hi Becky, loving the videos, you're doing great. If you like rhubarb and custard flavour, try this: When I make Rhubarb Jam, at the end of the cooking process I take a 2-3 teaspoons of custard powder and add a little of the jam to make a paste, I then add it to the whole batch and have a rhubarb and custard Jam.......soooo yummy!!!! Xxx
Enjoying your video's they are very informative. Love watching canning and the recipes and want to get my raised beds in now as spring is just around the corner here in Australia. :)
I’m so glad TH-cam tossed you onto my feed!! I’ve really taken a liking to your homesteading & you are certainly inspiring me to stop watching tv & do more items from scratch. ❤️
Great video. I learn so much from you. Another idea for blueberries is to cook them down with a little lemon juice, a little sugar and chopped apple for natural pectin (and a little crunch.) Then add the lemon zest as its cooling. It sets up a bit in the r
I got some rhubarb from the farmers market a few weeks ago so I’ll definitely be using this recipe! I also love adding jam to oatmeal and plain yogurt :)
Thanks for all your videos Becky! I just found you a few months ago and am loving all the content. I just made this jam today but added cinnamon and nutmeg. It was amazing! I am new to canning this year and love how simple you make everything! I also love the fast pace and energy you have. Also I think you mentioned you are in The Pacific Northwest near portland but in Washington. We are in central Oregon, I have gardens and chickens so I really connect with you. Although I can’t grow all the things you can down in the valley, we like to call the valley the Garden of Eden with how amazing things grow there. 🌻✌️🦋
What a wonderful and concise video for canning rhubarb jam! Very easy to follow for beginners and seasoned canners alike. I like how you showed that you had everything measured and waiting. I look forward to seeing what else you’re going to can.
Love seeing you canning! I’ve never actually thought of doubling my jams, but I’ll have to try it out next time. I pressure canned 28 pints of diced tomatoes today, with either potatoes or beans next week.
Hey, I don't think you need to can potatoes. Just store them in dry place with no light, or cover from light. When I was a child, my mom bought sack of potatoes every year and just stored them in boxes in closed pantry, and it worked just fine. May be it was potato kind thing, need bit of research. If you see shoots on potatoes, just rip it off, so it won't steal nutrients, and check if there are any damp spots in the pantry.
Hi Becky, I primarily make jam for a traditional charity day here in the UK. It's called Macmillan Coffee Morning. It's a cancer charity. Thankyou for a different take on rhubarb jam xx
Can you make a list of the equipment one should have to make all of your recipes? Maybe have like a basic list & an advanced list? Thank you for these awesome videos!
One of the things I love about Pomona’s pectin is that you can easily double or triple reciepe or make your own. Not that I mean to be one a Pomona’s rant because there are negatives (I don’t think it has as long of a shelf life). It would be a great video for you to try it again 😂
Omgeeee!!! I'm so glad I found your channel!!! I am trying to watch all of your videos!! I'm so excited to see the progress you've made!! I wish you were close to me. Hello from SC!!
Never had rhubarb anything before but it looked amazing! Also thanks for the quick canning tutorial, I have been thinking of trying that! Do you have anything else you water-bath can besides jams and Spaghetti sauce?
Yum! We love rhubarb and can never get enough of it. One of our new favorites is Rhubarb Orange Jam. If you have lots you want to use up Rhubarb Relish is another good recipe. Spicy and tangy, it's amazing on meat sandwiches and on pork roast and chops. Oh try Rhubarb Blueberry Jam too! Love your videos.
Hi Becky, looks yummy. Have you ever thought of rhubarb and ginger. Delicious, a very tasty childhood memory all grown in my late father's fruit and vegetable garden.
Make sure wherever you plant the rubarb is where you truly want it! Once it's established, it's as hard as ivy to get rid of. It will spread, so either put it in a bordered bed, or be ready to pull baby plants that escape it's designated space. If you aren't sure where you want it, your best bet is a large planter until you decide. Your local garden center can direct you to the best variety and planting time for your area. Also I don't remember if they need shade or not. It's been over 20yrs since I grew any.
Rhubarb crisp, strawberry rhubarb pie, rhubarb muffins, etc. It's very tart so most recipes call for a lot of sugar or adding another type of fruit. I've made rhubarb sauce to pour over ice cream or to eat like you would applesauce.
You make it look easy enough that even I can do it... and I've never canned!!! Do you make apple butter??? I looked for a video and didn't see any... would you consider making one??? We LOVE good cinnamon-y apple butter and I'd love to make and try to can some... I wish I was 1/10th as organized and skillful as you are!!!
The trick to multiplying jam/ conserves/ preserves recipies is in the depth of the fruit-sugar mixture. Too shallow and you'll burn every time. Too deep and you're likely to scorch tne bottom while not getting the top to temperature. You are essentially reducing the mixture by stirring the mixture and off-stesming while creating a soft candy out of the fruit and table sugar; both in the presence of pectin from the fuirt, lemon juice/ citrus fruit, and artifical pectin.
Does anyone else ever feel just a tad guilty if you are literally just sitting on the couch watching one of Becky’s videos and not up multitasking?!!😂
I LOVE your content and videos and learn a ton! Thank you so much for taking the time to film and upload and always sharing such great stuff!! ❤️
Aw thank you :)
I feel guilty but that’s because I saw a video was posted and I could watch it right then. I was distracted (and a tad grouchy) while trying to get done what I was doing. 😂
LOL! Yes!! Agreed. Becky is the multitasking queen.
Hi Becky! I have doubled with good results on jam recipes. I have tripled on a couple of occasions but found it more easily burned to the bottom of the pot, and did not taste as fresh as just doubling. I canned 21 pints of peaches today, beautiful fresh juicy fruit from ( Okanagan Valley, British Columbia). I chose to use a thin syrup, 1 cup sugar to 3 cups water as the fruit was so ripe and juicy. Last night I made a sample with one peach and syrup which was poached to be sure they would not be too tart. They look wonderful. I am 85 so don't do the quantities of canning I once did, just the things that are my favourites.! I enjoy your posts so much!
I'm very happy that there are people doing canning, I don't do as much as I used to.
But I love rhubarb jam.
I have always doubled my jam recipes. Not a problem. That is how my mother-in-law taught me.
I wish your videos were about 2 hours longer, I just love watching them!❤️
Oh me too!!
Me four! 🙋🏻♀️☺️
Looks like it's safe to say we're officially 'TEAM BECKY'!!❤❤
YES!!!!!
Honey, thank you for this. I've not been able to afford the pressure canner so far. That's life, but been pushing the envelope with water bath canning. The grandsons love it!
Becky I find adding lemon juice to my jams is great for breaking up the sweetness and is also a substitute for powdered pectin xx Cathi xx
How much lemon juice per jar?
i always add lemon juice u can add quite a lot ...easy pectin
So do I. I also use the pits from lemon or apples if additional pektin is needed, I just put them in a container for tealeaves and let it cook for a while :)
Hi Becky, You're a natural in front of the camera & your energy is off the chart amazing! I love watching you enjoying everything you do. What an awesome teacher you are👍 God bless you & keep these videos coming 😊 ❣🙋♀️
Robyn, I agree with you about Becky's energy and being such a natural in front of the camera. She is such an inspiration. Great job you do Becky❤❤
Ya she’s great!
Agreed! I look forward to her videos. Shes inspired me to buy half cow, freezer meal prep and grow a garden. 🙏❣❣❣
I am so thrilled to learn about your channel through my friend in Scotland!
Made the rhubarb jam, today, and it was perfect…doubled the recipe, too. I have several more batches to make from the vacuum sealed rhubarb in the freezer.
THANK YOU, Becky!
Happy Dancing in the middle of Washington state!
Girl you are on a roll…. Loving all the videos lately!!
Your the only channel on TH-cam I am drawn too. Your unique enthusiasm to share your cooking, gardening and shopping is attractive.
I now live in Southeastern Alabama and finding Rhubarb is impossible. It is my Favorite Jam (next to plum) and my favorite pie. My grandmother used to make it every year from her garden…you are such a blessing to myself because you make canning and jams seem so much less complicated and with lower sugar amounts too. Thank you!!
Your such amazing and how you describe everything! I love how you make sure to identify everything that is happening in the video and what is going on in your mind. ❤️ that’s what makes a successful TH-camr! You deserve more subscribers and seem like a very very nice lady! Been watching for a very long time!
I love your teachings! My Aunt taught me to Jam at a very young age. She used lemon juice to counter balance the sweetness~so I do the same. Jamming is a ton of work but so rewarding! Thank you! Happy Thursday! (Psst..I bet your home smells lovely!)
I've doubled recipes for Jam for over 40 years!! Never had an issue!! Love it.
When I was a kid, my grandmother had a MASSIVE pear tree in her garden, and she canned enough pear jelly every year to keep the whole extended family in jelly, She also used Sure-Jell. Every now and then, one of her bathes wouldn't set, and she'd end up with pear syrup. We LOVED it! All of the cousins fought over those jars. We requested that she make some on purpose, and she tried a few times, but she couldn't purposely duplicate it. So, if your jam doesn't set up, release your inner Bob Ross, call it a happy accident, and enjoy!
Another fantastic video with great content. Thank you for taking the time to film, edit, and upload. I’m recovering from two major surgeries. You bring joy into my boring days. I can’t wait to get back into my kitchen. May God bless you abundantly 🌸
Great vids Becky..Love how u explain step by step as I have no idea of the canning process & would love to know x
I love your kitchen videos! Originally found your channel through the gardening content but it's nice to see you using your garden produce in the kitchen!
When ever I have jam that doesn't set, we use it as ice cream topping. This year I had an abundance of jalapenos in my garden and tried making a Sweet & Spicy Jelly and it turned out excellent. Thank you for your video - I love watching and am excited when I see a new one 💖
I love how thorough you always are in your videos!!
Thank you!
I love you videos , I am from Iraq , but I live in California and I cook only Iraqi food . However, when I stated watch your videos , I am cooking more American food and so far my family loved it . Thanks for sharing all the tips and great recipes
Brilliant, I have more rhubarb that needs using. I shall be making this, can’t wait to see the blueberry
Making this on the weekend with our homegrown rhubarb - thanks for the recipe!
Hi Becky, loving the videos, you're doing great.
If you like rhubarb and custard flavour, try this:
When I make Rhubarb Jam, at the end of the cooking process I take a 2-3 teaspoons of custard powder and add a little of the jam to make a paste, I then add it to the whole batch and have a rhubarb and custard Jam.......soooo yummy!!!! Xxx
sounds good
Enjoying your video's they are very informative. Love watching canning and the recipes and want to get my raised beds in now as spring is just around the corner here in Australia. :)
Nothing better than stewed rhubarb on vanilla ice-cream! This looks fabulous!
I’m so glad TH-cam tossed you onto my feed!! I’ve really taken a liking to your homesteading & you are certainly inspiring me to stop watching tv & do more items from scratch. ❤️
Great video. I learn so much from you. Another idea for blueberries is to cook them down with a little lemon juice, a little sugar and chopped apple for natural pectin (and a little crunch.) Then add the lemon zest as its cooling. It sets up a bit in the r
Oops...refrigerator. I like to spoon some into a bowl and microwave til warm. Then scoop plain yogurt on top. The contrast is yummy!
I got some rhubarb from the farmers market a few weeks ago so I’ll definitely be using this recipe! I also love adding jam to oatmeal and plain yogurt :)
I hope you love it
Thanks for all your videos Becky! I just found you a few months ago and am loving all the content. I just made this jam today but added cinnamon and nutmeg. It was amazing! I am new to canning this year and love how simple you make everything! I also love the fast pace and energy you have. Also I think you mentioned you are in The Pacific Northwest near portland but in Washington. We are in central Oregon, I have gardens and chickens so I really connect with you. Although I can’t grow all the things you can down in the valley, we like to call the valley the Garden of Eden with how amazing things grow there. 🌻✌️🦋
Good tip about the salt too!
What a wonderful and concise video for canning rhubarb jam! Very easy to follow for beginners and seasoned canners alike. I like how you showed that you had everything measured and waiting. I look forward to seeing what else you’re going to can.
Love seeing you canning! I’ve never actually thought of doubling my jams, but I’ll have to try it out next time. I pressure canned 28 pints of diced tomatoes today, with either potatoes or beans next week.
Wow good work!
Hey, I don't think you need to can potatoes. Just store them in dry place with no light, or cover from light. When I was a child, my mom bought sack of potatoes every year and just stored them in boxes in closed pantry, and it worked just fine. May be it was potato kind thing, need bit of research. If you see shoots on potatoes, just rip it off, so it won't steal nutrients, and check if there are any damp spots in the pantry.
I really appreciate this video. I’ve wanted to can for a while but I’m totally intimidated. I’m going to try some jam. Thank you!
I just got rhubarb today I'm gonna do it it looks so good and the blueberry!
I do the same with my yogurt, but I make my own in my instant pot. It’s so easy if yours has a yogurt function. :)
I'm going to make this next spring! I love rhubarb and haven't had it in ages! Thank you for walking us thru the steps - great job!
One question - did you stack the jars in the canner?
You’re an inspiration 🌸
Becky thanks for showing this video cuz I really love strawberry jam
I made rhubarb crumble this week, it’s our favourite dessert
Hi Becky, I primarily make jam for a traditional charity day here in the UK. It's called Macmillan Coffee Morning. It's a cancer charity. Thankyou for a different take on rhubarb jam xx
Great video. My mom used to make rhubarb jam when I was a kid. This brought up good ole memories !!!
Thanks Becky!!!
Try adding ginger to the Rhubarb it is lush. Another flavouring is cloves, that is amazing and in the winter it is very warming.
Yum!!
Looks delicious! Thank you for sharing!
Great video you seem so calm. I did make rhubarb ham for the first time. It turned out good 😊
My mom used to make banana pineapple jam it was our favorite!🐰🐰
Loving your videos!! So inspiring! I am going to make some strawberry and rhubarb jam hopefully this week :)
Im paying off a water bath canner, already got myself a presto pressure canner. can not wait to get started.
Yay!!
@@AcreHomestead im in australia so they are a little pricey. trying to find jars and lids. ball brand.
Looks yummy. Also only finger tighten the lids on the jar. If you screw them to tight your lids will bow out and not seal :)
Excellent use of rhubarb Becky!! Ta for the excellent video...i loooove rhubarb:)
Thank you Miss Becky!!💕💐👍
Im starting the canning journey because of your channel. I hope that im successful. It would be awesome to make things like you do xx
I’ve never tried rhubarb jelly, or anything rhubarb go that matter... but, you’ve sparked my interest so I might be growing it next year. 🙂
I have done some preserving before but the way you did looked like you didn't work yourself so hard. 👍🏾❤❤❤
Looks tasty! I wish I liked rhubarb! Love your videos 💜
I would love you see cooking and canning dried beans. (To replace cans of beans)
Yum! I’m definitely going to make this! I have a ton of rhubarb this year! Thanks Becky!
I hope you love it Jamey!!
Becky I love watching your videos, I'm thinking of doing some small jar canning (jam ) I think .
Planning to try growing rhubarb this coming year and will be trying your jam.
Can you make a list of the equipment one should have to make all of your recipes? Maybe have like a basic list & an advanced list? Thank you for these awesome videos!
Canning to me is very relaxing. I love watching your channel.
Thank you!
Great to hear that other people like canning!!!
Hi Becky. Another great video! Be sure to bring us along the next time you make yogurt. I'm really interested to see how you do it.
Can do :)
You’ve a wonderful channel! Subscribed!
Becky you should try Blueberry Rhubarb jam. It is wonderful.
Oh wow yum!
I’d love to make a variant with ginger in it, I think it would be nice with pork
Absolutely LOVE your homesteading journey! Thank you. PS-your organic sugar listed returns the water bath container.
I could watch your videos all day 😁
love the idea of homemade rhubarb jam. sounds yummy. xxx
Thank you so much I think I’m gonna make some rhubarb jam now
I never had rhubarb jam. I know I would love it 😃 I like your tip on adding salt to balance out the flavor. Very informative video on jam making.
Thank you!
@@AcreHomestead Your very welcome:)
Another awesome video!! Thank you!!
One of the things I love about Pomona’s pectin is that you can easily double or triple reciepe or make your own. Not that I mean to be one a Pomona’s rant because there are negatives (I don’t think it has as long of a shelf life). It would be a great video for you to try it again 😂
Like being able to use honey as a sweetner!
Omgeeee!!! I'm so glad I found your channel!!! I am trying to watch all of your videos!! I'm so excited to see the progress you've made!! I wish you were close to me. Hello from SC!!
Yay! Welcome!
Never had rhubarb anything before but it looked amazing! Also thanks for the quick canning tutorial, I have been thinking of trying that! Do you have anything else you water-bath can besides jams and Spaghetti sauce?
Love rhubarb! We grew it when I was young in Ohio, but it is next to impossible to find here in Arizona
Carrie, rhubarb doesn't like heat too much. My cousin moved down to Texas and she can't grow it there either! And oh my she misses it so much lol.
I keep looking for your videos in my recommendations. I think its about time i subscribe
Thank you
Did you say you pressure can this jam? It looked as if you did not. Love your videos.
Hi Becky, your videos are addictive. Have you ever tried adding Ginger to your Rhubarb jam. Try it your Gona love the flavour
Yum! We love rhubarb and can never get enough of it. One of our new favorites is Rhubarb Orange Jam. If you have lots you want to use up Rhubarb Relish is another good recipe. Spicy and tangy, it's amazing on meat sandwiches and on pork roast and chops. Oh try Rhubarb Blueberry Jam too! Love your videos.
That sounds so good!
I always double my jam recipes when canning also!
Depending on the flavors, some jams are good to glaze grilled chicken. Plum and peach I know are yummy.
I always use lemon juice in my jams especially the low pectin ones!Just substitute some of the water for lemon juice!
Hi Becky, looks yummy. Have you ever thought of rhubarb and ginger. Delicious, a very tasty childhood memory all grown in my late father's fruit and vegetable garden.
Never had rhubarb jelly or anything rhubarb for that matter.
Great video.
Yay! Thank you!
Becky, your jars seemed to be touching more I thought they should. Is that OK? Loved❤️ this video, simple explanations about stuff. 😊👍
Hi how are you ? Do you have Any tips for growing rhubarb in the garden
This looks so delicious
Make sure wherever you plant the rubarb is where you truly want it! Once it's established, it's as hard as ivy to get rid of. It will spread, so either put it in a bordered bed, or be ready to pull baby plants that escape it's designated space. If you aren't sure where you want it, your best bet is a large planter until you decide. Your local garden center can direct you to the best variety and planting time for your area. Also I don't remember if they need shade or not. It's been over 20yrs since I grew any.
Blueberry Rhubarb Jam is awesome…you will try that sometime too! It’s amazing!
Oh my gosh yes
I can't grow Rhubarb here in the southwest. I love rhubarb and strawberries together
Oh shoot
Do you ever make Lemon curd or Orange Marmalade?
Never heard of rhubarb until I started watching TH-cam. What does it taste like an how else can you use it
Rhubarb crisp, strawberry rhubarb pie, rhubarb muffins, etc. It's very tart so most recipes call for a lot of sugar or adding another type of fruit. I've made rhubarb sauce to pour over ice cream or to eat like you would applesauce.
@@marybk882 thank you
What do you do to get iodine in your diet? It is a essential nutrient. That's why it is added to table salt.
Looks good! 💙💙💙
You make it look easy enough that even I can do it... and I've never canned!!! Do you make apple butter??? I looked for a video and didn't see any... would you consider making one??? We LOVE good cinnamon-y apple butter and I'd love to make and try to can some... I wish I was 1/10th as organized and skillful as you are!!!
Why do water bath your jam? sorry if this is a silly question but never made jam before. Also the rhubrub jam is my favourite it looks amazing.
Looks so yummy. God bless
The trick to multiplying jam/ conserves/ preserves recipies is in the depth of the fruit-sugar mixture. Too shallow and you'll burn every time. Too deep and you're likely to scorch tne bottom while not getting the top to temperature. You are essentially reducing the mixture by stirring the mixture and off-stesming while creating a soft candy out of the fruit and table sugar; both in the presence of pectin from the fuirt, lemon juice/ citrus fruit, and artifical pectin.