This is so much less intimidating than traditional jam methods! I have limited pantry storage at home and this is perfect to make just enough😍 I also love the tip about using up fruit in the fridge that is nearing its end! I am embarassingly famous for not getting through all my produce before it turns and love any recipes that help reduce food waste! I loved your quick pickling episode for the same reason! Thank you! 🙌
Glad you found the recipe helpful! 💖🙌 It's always great to reduce food waste and this method is perfect for when you want to enjoy fresh homemade jam, but you don't want the overwhelming thought of having to power through 30 jars of it!! 🙀😹
I have made jams in the past but lost my recipes & fancied making some jam despite being 70 & having alzheimers. I love this video & like the idea of slightly less sugar although I realise the sugar is the preservative. I doubled this recipe & made four jars. I have also tasted it & it is lovely. Well recommended. sending love
I'm so glad you liked my small batch jam recipe, and thanks for letting me know how it turned out! 💖 What will you be spreading your homemade jam on first? ✨😻
@@BlackCatKitchen It was spread on home made bread. I started making my own bread 10 months ago to try keep the brain active. I think raspberry is better on bread than toast or better still on scones xx
Thanks this is great simple video! I just bought 250g raspberries at a supermarket plus jam preserving jars (as i violent remember if I had any?!) I bought some gorgeous raspberry jam off a fram in uk and after that no matter how expensive the jam/preserve is in the supermarket or how much fruit it still doesn't taste as good a she one I bought at a farm so I've decided make my own jam! Ill report back how it goes. Thanks P.S. Off topic you have such lovely healthy looking skin and happy smile.
This sounds like a perfect method! Love that you were able to cut down on the volume of sugar in this. That's a great trick about the store-bought lemon juice as well! Thank you for this Dani!
I decided to make fresh jam for a mother's day JFK wedding cake clone. This recipe is so incredibly simple and easy. The jam in the cake was amazing and now I can't stop eating it on toast. Oh and I dont really like raspberry jam, thats how good this stuff is. Can't wait to try it with other fruits!
When jam is this easy to make, how can you resist?! My most recent favourite combination is peaches with a cinnamon stick boiled into the jam. It's divine! Thank you so much for the lovely comment! I really appreciate! I hope you have a lovely weekend! 💖🐈⬛😻
I ADORE raspberry jam! That thumbnail really stopped me in my tracks! I used to make freezer jam with loganberries (seriously, the BEST berries! but they are impossible to find these days). I always made a low sugar version with less fruit than the standard recipe.
Let me know how you get on!! 💖 I love making things in small batches; it means we can have fresh and delicious homemade jam that tastes better than store bought, but without the overwhelming thought of having to devour 30 jars of it! 🙀😹
I love your small capacity recipe! My storage space is very limited. Also, what I’ve always adored raspberry preserves ever since my Nona made them, but limiting the sugar is actually preferred as I like very sweet things less and less as I age.❤
Hello. To me this is wonderful. I love math and you just made jam so simple. Thank you so much. What kind of little jam jars are they. Would like to get some. But if you can get the credit, better.
Thank you! I try to keep it simple, because everyone deserves great jam!! These jars are from Weck. I bought these in France, but you can get them on Amazon! 😻😻
I'm so excited about the berries I'm going to be buying in Britain this summer... we discovered some great farms in Herefordshire where we can stop and get the most glorious berries! P.S. I lied... THIS was my last comment! LOL
Haha!! 😹 Britain has some fantastic farm produce! I'm really looking forward to foraging for blackberries, and making a blackberry pie! It's something we do every year!! 😻😻
Well there's the jam. Where's the Scones? That's probably the easiest jam recipe I've seen to date. The jam looks absolutely delicious. Small batching is great, I know that as a bourbon drinker. Great Tip for keeping the fruit for longer in the fridge 👍 Thanks and cheers Daniella 🤤😀
Scones? I've got you covered!!! Here's my scones recipe! th-cam.com/video/XpZWVtw95fg/w-d-xo.html 💖🙌 You'll also need this jam for this week's recipe! What could it be?! 😜
@@BlackCatKitchen 'Long Johns', jam and cream donuts? Or maybe a pb&J pan fried sarnie? I know, I know, a jam and cream lamington! 👍🤤😀 That's gotta be it...
miss, can you pressure can the jars? if so, for how long would you pressure can/ boil the filled jars? or, do you need to pressure can the filled jars? my daughter and i are going on the land this August and we are gathering a berry harvest together. this recipe is exactly what we’ve been looking for!
You can! Make sure you’re using proper canning jars with sealable ring lids. Boil for 10 minutes if using 4-, 8- or 12-ounce jars or for 15 minutes if using 16-ounce jars. Leave them in the water for 10 minutes before removing. If you only make a few jars, these do keep well for a few months if you seal them the way I’ve advised in the video, but if you’re doing larger batches, pressure canning is advised for longer shelf life!
Sorry, more questions! I've never seen a jam recipe without pectin!!! So fascinated! And in my sugar video I found that in Britain there is sugar with pectin... can I use that with your recipe?
Most fruits naturally have pectin, and the lemon juice helps bring it out! I've always found that I've never had to add additional pectin to my jams! The sugar with additional pectin is a lot more expensive than a standard bag of sugar and the little amount of lemon juice you need, so you could try it, but you'll be paying more! I wouldn't bother with the specialty sugar! 😻😻
Thank you for the recipe and the very helpful ratios! Just a question on jarring: so in your method you will not need to boil the filled jars to get them sealed for pantry storage? Will the lids of the traditional mason jars be sectioned in during cooling off time? Thank you.
Thanks for the question! If I am using traditional mason jars, I tighten the rings to finger tight, then flip the jars over to allow the heat of the jam to seal them. I've never had an issue with using this method, but always make sure to check that the seal is tight once flipped back over, and check for any white spores once you open the jar. 😻😻
I've never made my own jam but I really should, especially knowing that this only makes a small amount! I hate those recipes that show how to make a butt load 'cause I don't need it! Love the colour and it must taste totally delicious, gotta do this next time I get fresh berries! why buy jarred jam when this is so fresh and not processed!
Hi, thinking of using this recipe for raspberry but just a bit confused. '2-3 tbsp. vinegar' are recorded in the written ingredients but no mention of this in the video. wonder if you could clarify. thanks
@@BlackCatKitchen No i'm sorry, it was mentioned, I watched it again as I am 70 with alzheimers & need to watch stuff a few times to build up confidence, but thanks for your prompt reply. Sending love xx
@@johnwiggan8893 - Absolutely not a problem and I'm glad you asked! I'm always happy to answer any questions! I hope my video gives you confidence to make your own jam at home! Let me know how you get on and if you have any other questions (about any of my recipes!), let me know!! 💖
The jars are made by a German brand called Weck! They use a rubber gasket, a glass lid and metal clamps to seal the contents. Weck jars are available in America, but you'll find them cheaper when you're in the UK! Mason jars are more cost effective for anyone in the US! 😻😻
That's amazing! What flavours of jam are you making? Good luck with the new business and be sure to give me a shoutout when your business is famous!! 🙌💖😻
I am diabetic. I have started using Monk fruit sugar. Can I just sub that for the granulated sugar in the recipe? Wondering how to make sugar-free stuff. TIA!
You can use monk fruit sugar, but you’ll want to use far less than the ratio suggests in this video. I’d recommend 1/8-1/4 of the monk fruit sugar to a full measure of the berries. So if you had 400g of berries, you’d want to use 50-100g of the monk fruit sugar. You may also need to cook it down a little longer until it thickens on a cold plate. You’ve inspired me, I’ll try to pull together a recipe using monk fruit sugar! 😻
The recipe down here in southern Appalachia is about the same except it’s this: throw some berries, sugar and lemon juice in a pot and taste and see if you like it. If not, add more of whatever. Boil until it’s done and put in a jar 😂
I usually make my jam in the same way! 😻 But when I share recipes on social media, I always include measurements and ratios. It just means there's less chance of someone making a mistake, potentially ruining their ingredients and therefore, wasting money! Thanks so much for watching! 💖😻
@@BlackCatKitchen makes sense. Most people want a recipe. I used to share a “splash of this and a handful of that” recipes on my other yt and no one liked it 🤣
@@creekbird_homestead - I've been grilled on some of my earlier recipes for not including both imperial and metric measurements, so I can believe it!! 😹
If they are garden berries without pesticies, you have to check for Maggots in every core hole. They are not this perfect. Since they don't rest on the ground, the dirt is only bug/flower bits. I never wash. This adds extra water and loses some juice from broken berries. I think vinegar would stink objectionably. I have never in my life had a glass container break from heat. Cooling yes, but not heating. I pour lard in commercial jars at 120°. When something is left in a jar, I rinse it with boiling water to use up all the food. Nothing can grow in an unsterile jar because the jam is boiling hot and full of sugar. I keep it simmering while canning to maintain heat. I wipe the inside of my lids with alcohol. Boiling water affects the paint and glue marks on them. If the sugar concentration is less, the jam can't be heated as much until reduced. To get jam you need 105°. Sugar allows the temperature to go above 100°.
The raspberries I used in my recipe were bought from the supermarket, but it's always good practice to give them a wash before using them! The vinegar is a common method to help kill any bugs that may be lurking inside. You cannot taste or smell the vinegar; my husband is super sensitive to vinegar and he enjoys this jam on his toast! Plus, as you can see in my video, I gently dry the berries between two paper towels to remove any excess water. 🍓 As for breaking jars with heat, it can happen. There are plenty of threads online where people have cracked jars when canning with hot ingredients. Mason jars can withstand high heat, but they do have a low thermal shock resistance. By providing this advice, I'm covering all bases and eventualities, for everyone! I've had many viewers (and others across the Internet!) compliment me on this small batch jam recipe! Thanks for watching! 💖😻
I had everything lined up and went to use my old yellow bottle of lemon juice and the contents were brown.😢looked online for alts and used 2T of white vinegar. Don’t know yet what the diff does to jelling but am awaiting the temp to adjust to find out. It doesn’t taste as bright…or as good as lemon…sigh. Not a huge expense but labor intensive.
That is so annoying. I hate when that happens - I’m sorry it happened to you! Vinegar will work, but because it’s so much stronger than lemon juice, you’d only need half the amount. Even still, I’m sure it’ll be nice! Let me know once you have had a proper taste test! 😻😻
I have a hypersensitive nose and palate (much to my dismay) and the taste is somewhat “off”…good enough to donate to neighbors but not to me. Wish I had known about the proportions or that I had more patience when I noticed the absence of lemon. I’ll be shopping again tomorrow AM for berries and the lemon juice. Noble effort! Thanks for the reply! Never again…lesson learned.
@@thomascondon9549 - My husband has a really sensitive nose and palate when it comes to vinegar. He can't stand the smell of any vinegar; it burns the inside of his noise! If I put malt vinegar on some chips, he has to leave the room! 🙀 So I totally understand! I'm hoping you'll have more luck with the lemon juice. Let me know how it tastes! I'm hoping you'll love it! 🍓💖😻
@@tex24 - It could potentially need longer on the stove. Did it gel up and hold shape on a cold plate, as I showed in the video? That's a really good test for consistency! 😺 It'll also firm up a little once chilled in the fridge! I hope you enjoy them!! 😻
@@tex24 - It's perfectly fine for you to re-cook it, if it really needs it, but I'm sure it tastes great, even if it's a little runny! We've all been there on a late-night jam making session!! ❤😻
I used two small Weck jars for this recipe, one of which will hold around 290ml of jam. Based on the 400 grams of raspberries and 300 grams of sugar shown in the video, this will make approximately 600ml of jam. Providing you stick to the ratios, you can make as little, or as much jam as you want! It all depends on how much fruit you have! 🍓 I hope you enjoy your small batch jam! 💖😻
OK…jam’s cooled and tasted. I have cooked raspberry preserves dozens of times over the decades and have gifted family and friends jars of the stuff…better than Bonne Maman. This time, doing 4:3 and (little yellow plastic thingie) lemon juice and sticking rigorously to your directions, my results were…meh. I think I’ll return to the old standard of adding some lemon, a tablespoon of butter to halt the major boil over and back to adding sugar that is needed for the true homemade raspberry jam taste. Sorry! I tried…twice.
That's fine! We all have our personal preferences! It sounds as though you prefer your jam to be more sweet! Thanks for letting me know how you got on; I really appreciate it! 💖😻
It may very well be that it’s the sugar…but to me the taste (irrespective of level of sweetness) was not as true to natural as Bonne Mamon or my earlier preserves attempts. Very strange and I guess it will take another “old style” recipe to determine whether or not my palate has changed. Thanks for the vinegar rinsing technique!
This is so much less intimidating than traditional jam methods! I have limited pantry storage at home and this is perfect to make just enough😍 I also love the tip about using up fruit in the fridge that is nearing its end! I am embarassingly famous for not getting through all my produce before it turns and love any recipes that help reduce food waste! I loved your quick pickling episode for the same reason! Thank you! 🙌
Glad you found the recipe helpful! 💖🙌 It's always great to reduce food waste and this method is perfect for when you want to enjoy fresh homemade jam, but you don't want the overwhelming thought of having to power through 30 jars of it!! 🙀😹
I have made jams in the past but lost my recipes & fancied making some jam despite being 70 & having alzheimers. I love this video & like the idea of slightly less sugar although I realise the sugar is the preservative. I doubled this recipe & made four jars. I have also tasted it & it is lovely. Well recommended. sending love
I'm so glad you liked my small batch jam recipe, and thanks for letting me know how it turned out! 💖 What will you be spreading your homemade jam on first? ✨😻
@@BlackCatKitchen It was spread on home made bread. I started making my own bread 10 months ago to try keep the brain active. I think raspberry is better on bread than toast or better still on scones xx
Thanks this is great simple video! I just bought 250g raspberries at a supermarket plus jam preserving jars (as i violent remember if I had any?!) I bought some gorgeous raspberry jam off a fram in uk and after that no matter how expensive the jam/preserve is in the supermarket or how much fruit it still doesn't taste as good a she one I bought at a farm so I've decided make my own jam! Ill report back how it goes. Thanks P.S. Off topic you have such lovely healthy looking skin and happy smile.
Awww! Thank you! Let me know how it goes! I hope it lives up to the jam you bought from the farm in the UK!! 💖🐈⬛😻
For those using Imperial measurements, 400 grams is approximately equal to 1.69 cups; 300 grams is approximately equal to 1.26 cups.
This sounds like a perfect method! Love that you were able to cut down on the volume of sugar in this. That's a great trick about the store-bought lemon juice as well! Thank you for this Dani!
Just made it this afternoon and it is delicious! Thank you very much. Your video made everything so easy to understand
Thank you so much! Glad you are enjoying the jam!! I really appreciate you commenting 😍😍
I decided to make fresh jam for a mother's day JFK wedding cake clone. This recipe is so incredibly simple and easy. The jam in the cake was amazing and now I can't stop eating it on toast. Oh and I dont really like raspberry jam, thats how good this stuff is. Can't wait to try it with other fruits!
When jam is this easy to make, how can you resist?! My most recent favourite combination is peaches with a cinnamon stick boiled into the jam. It's divine! Thank you so much for the lovely comment! I really appreciate! I hope you have a lovely weekend! 💖🐈⬛😻
Looks wonderful! I love canning jellies, jams and preserves. 😊
Really easy to make recipe! Especially because she gives the fruit to sugar ratio and the amount of lemon juice required per 100g. Yummy too ♥️
Thank you so much!! I'm so glad the ratios came in useful! 💖😻
Sounds like a great method!
I ADORE raspberry jam! That thumbnail really stopped me in my tracks! I used to make freezer jam with loganberries (seriously, the BEST berries! but they are impossible to find these days). I always made a low sugar version with less fruit than the standard recipe.
Mmmm! Loganberry jam! Yeah, you just don't need 1:1 ratio of fruit and sugar to make beautiful jam! 🙌😋
Homemade raspberry jam sound so tasty. Thank you!
You're so welcome, Ritana!! 😻😻
Knowledge-wise,...you are top notch! This video,...pretty much the same! Tell Mr. Editor I said hello!
I love raspberry jam! And this is wonderful it’s a small batch just perfect! Thank you so much can’t wait to try this one! ❤️🐱
Let me know how you get on!! 💖 I love making things in small batches; it means we can have fresh and delicious homemade jam that tastes better than store bought, but without the overwhelming thought of having to devour 30 jars of it! 🙀😹
I really love jam, I will try this
Thank you so much for this recipe 🙏
You're very welcome!! Thanks so much for watching!! 💖😻
I love your small capacity recipe! My storage space is very limited. Also, what I’ve always adored raspberry preserves ever since my Nona made them, but limiting the sugar is actually preferred as I like very sweet things less and less as I age.❤
Hello. To me this is wonderful. I love math and you just made jam so simple. Thank you so much. What kind of little jam jars are they. Would like to get some. But if you can get the credit, better.
Thank you! I try to keep it simple, because everyone deserves great jam!! These jars are from Weck. I bought these in France, but you can get them on Amazon! 😻😻
Super video, thank you!
I'm glad you liked it! Thank you so much for watching!! 💖😻
Thank you so much!!❤
You're welcome! 🙌😻
I'm so excited about the berries I'm going to be buying in Britain this summer... we discovered some great farms in Herefordshire where we can stop and get the most glorious berries!
P.S. I lied... THIS was my last comment! LOL
Haha!! 😹 Britain has some fantastic farm produce! I'm really looking forward to foraging for blackberries, and making a blackberry pie! It's something we do every year!! 😻😻
I love jamm yours looks delicious ❤
Amazing and informative! Great job!
Well there's the jam.
Where's the Scones?
That's probably the easiest jam recipe I've seen to date. The jam looks absolutely delicious.
Small batching is great, I know that as a bourbon drinker.
Great Tip for keeping the fruit for longer in the fridge 👍
Thanks and cheers Daniella 🤤😀
Scones? I've got you covered!!! Here's my scones recipe! th-cam.com/video/XpZWVtw95fg/w-d-xo.html 💖🙌 You'll also need this jam for this week's recipe! What could it be?! 😜
@@BlackCatKitchen 'Long Johns', jam and cream donuts? Or maybe a pb&J pan fried sarnie?
I know, I know, a jam and cream lamington! 👍🤤😀 That's gotta be it...
@@johndavis7944 - I really need to make lamingtons again; they were so good!! 💖 You'll have to wait and find out!! 😸
@@BlackCatKitchen Ok.
I'll wait. I'll be visiting a gluten free bakery today. I believe they have GF Lamingtons.
If I use frozen berries should I thaw them first?
No need, but you’ll have to cook slightly longer than I did in the video to cook out a bit of the water. Enjoy! 😻😻
miss, can you pressure can the jars? if so, for how long would you pressure can/ boil the filled jars? or, do you need to pressure can the filled jars?
my daughter and i are going on the land this August and we are gathering a berry harvest together. this recipe is exactly what we’ve been looking for!
You can! Make sure you’re using proper canning jars with sealable ring lids. Boil for 10 minutes if using 4-, 8- or 12-ounce jars or for 15 minutes if using 16-ounce jars. Leave them in the water for 10 minutes before removing.
If you only make a few jars, these do keep well for a few months if you seal them the way I’ve advised in the video, but if you’re doing larger batches, pressure canning is advised for longer shelf life!
Sorry, more questions! I've never seen a jam recipe without pectin!!! So fascinated! And in my sugar video I found that in Britain there is sugar with pectin... can I use that with your recipe?
Most fruits naturally have pectin, and the lemon juice helps bring it out! I've always found that I've never had to add additional pectin to my jams! The sugar with additional pectin is a lot more expensive than a standard bag of sugar and the little amount of lemon juice you need, so you could try it, but you'll be paying more! I wouldn't bother with the specialty sugar! 😻😻
Hello my friend 🙋🤝🙋🇨🇭
Beautiful video👍😋👍 Tank you for charging
You're so welcome!! Thank you! 💖😻
❤❤❤❤❤
I'm so glad you liked my recipe! Thank you so much for watching!! 💖😻
Thank you for the recipe and the very helpful ratios! Just a question on jarring: so in your method you will not need to boil the filled jars to get them sealed for pantry storage? Will the lids of the traditional mason jars be sectioned in during cooling off time? Thank you.
Thanks for the question! If I am using traditional mason jars, I tighten the rings to finger tight, then flip the jars over to allow the heat of the jam to seal them. I've never had an issue with using this method, but always make sure to check that the seal is tight once flipped back over, and check for any white spores once you open the jar. 😻😻
@BlackCatKitchen thank you so much for a quick answer. I am making jam today, so it is very helpful.
@@agnes76atr - You're so welcome! Let me know how you get on! 💖😻
My jam didn't quite fully fill my mason jar I have about a inch of space am I not going to be able to store it in the pantry after seeling
I've never made my own jam but I really should, especially knowing that this only makes a small amount! I hate those recipes that show how to make a butt load 'cause I don't need it! Love the colour and it must taste totally delicious, gotta do this next time I get fresh berries! why buy jarred jam when this is so fresh and not processed!
Can I use frozen fruit??? thx
Yes, definitely! Just make sure to check the consistency, as it’ll yield more liquid if it’s been frozen 😻
Hi, thinking of using this recipe for raspberry but just a bit confused. '2-3 tbsp. vinegar' are recorded in the written ingredients but no mention of this in the video. wonder if you could clarify. thanks
Sorry, that is confusing 😹 I used the vinegar in the water bowl to wash the berries before cooking them! Hope it helps and happy jamming 😻😻
@@BlackCatKitchen No i'm sorry, it was mentioned, I watched it again as I am 70 with alzheimers & need to watch stuff a few times to build up confidence, but thanks for your prompt reply. Sending love xx
@@johnwiggan8893 - Absolutely not a problem and I'm glad you asked! I'm always happy to answer any questions! I hope my video gives you confidence to make your own jam at home! Let me know how you get on and if you have any other questions (about any of my recipes!), let me know!! 💖
OK, please tell me about those jam jars... I've never seen them before! The lids and seals are so different!
The jars are made by a German brand called Weck! They use a rubber gasket, a glass lid and metal clamps to seal the contents. Weck jars are available in America, but you'll find them cheaper when you're in the UK! Mason jars are more cost effective for anyone in the US! 😻😻
My mom use to do this every year!!! (But yeah, she made 20 jars at once. lol)
Haha! We ran out of this raspberry jam this morning and I was like, "perhaps I should have made 20 jars after all!" 🙊😹
just started jam business from home i follow your recipie but in larger quality
That's amazing! What flavours of jam are you making? Good luck with the new business and be sure to give me a shoutout when your business is famous!! 🙌💖😻
Can it be a mason jar instead for the heating up jar process?
Yes, no problem! Happy jamming 😻😻😻
Merci pour cette délicieuse recette et à bientôt mon ami😋😋😍😍👍👍19
Merci beaucoup! 💖😻
@@BlackCatKitchen 🙏🙏🙏🙏😍😍
I am diabetic. I have started using Monk fruit sugar. Can I just sub that for the granulated sugar in the recipe? Wondering how to make sugar-free stuff. TIA!
You can use monk fruit sugar, but you’ll want to use far less than the ratio suggests in this video. I’d recommend 1/8-1/4 of the monk fruit sugar to a full measure of the berries. So if you had 400g of berries, you’d want to use 50-100g of the monk fruit sugar. You may also need to cook it down a little longer until it thickens on a cold plate. You’ve inspired me, I’ll try to pull together a recipe using monk fruit sugar! 😻
Does this work with frozen raspberries ??
It does! You might just have to cook it a little longer, as frozen raspberries will release more water! Enjoy! 😻
The recipe down here in southern Appalachia is about the same except it’s this: throw some berries, sugar and lemon juice in a pot and taste and see if you like it. If not, add more of whatever. Boil until it’s done and put in a jar 😂
I usually make my jam in the same way! 😻 But when I share recipes on social media, I always include measurements and ratios. It just means there's less chance of someone making a mistake, potentially ruining their ingredients and therefore, wasting money! Thanks so much for watching! 💖😻
@@BlackCatKitchen makes sense. Most people want a recipe. I used to share a “splash of this and a handful of that” recipes on my other yt and no one liked it 🤣
@@creekbird_homestead - I've been grilled on some of my earlier recipes for not including both imperial and metric measurements, so I can believe it!! 😹
@@BlackCatKitchen lol I swanny!! 😹
great vid i do it on a bigger scale i supply local tea rooms etc and no complaints my hobby into a business
That's amazing! That's the dream, isn't it? I'm hoping to do the same with my TH-cam channel! Thanks so much for watching! 💖😻
Subscribes done here in Winnipeg ,Canada ❤🇨🇦
Thank you!! And welcome!! 💖😻
If they are garden berries without pesticies, you have to check for Maggots in every core hole. They are not this perfect. Since they don't rest on the ground, the dirt is only bug/flower bits. I never wash. This adds extra water and loses some juice from broken berries. I think vinegar would stink objectionably.
I have never in my life had a glass container break from heat. Cooling yes, but not heating. I pour lard in commercial jars at 120°. When something is left in a jar, I rinse it with boiling water to use up all the food.
Nothing can grow in an unsterile jar because the jam is boiling hot and full of sugar. I keep it simmering while canning to maintain heat. I wipe the inside of my lids with alcohol. Boiling water affects the paint and glue marks on them.
If the sugar concentration is less, the jam can't be heated as much until reduced. To get jam you need 105°. Sugar allows the temperature to go above 100°.
The raspberries I used in my recipe were bought from the supermarket, but it's always good practice to give them a wash before using them! The vinegar is a common method to help kill any bugs that may be lurking inside. You cannot taste or smell the vinegar; my husband is super sensitive to vinegar and he enjoys this jam on his toast! Plus, as you can see in my video, I gently dry the berries between two paper towels to remove any excess water. 🍓
As for breaking jars with heat, it can happen. There are plenty of threads online where people have cracked jars when canning with hot ingredients. Mason jars can withstand high heat, but they do have a low thermal shock resistance. By providing this advice, I'm covering all bases and eventualities, for everyone! I've had many viewers (and others across the Internet!) compliment me on this small batch jam recipe! Thanks for watching! 💖😻
nice, that's how I sterilize as well. Great video.
I had everything lined up and went to use my old yellow bottle of lemon juice and the contents were brown.😢looked online for alts and used 2T of white vinegar. Don’t know yet what the diff does to jelling but am awaiting the temp to adjust to find out.
It doesn’t taste as bright…or as good as lemon…sigh. Not a huge expense but labor intensive.
That is so annoying. I hate when that happens - I’m sorry it happened to you! Vinegar will work, but because it’s so much stronger than lemon juice, you’d only need half the amount. Even still, I’m sure it’ll be nice! Let me know once you have had a proper taste test! 😻😻
I have a hypersensitive nose and palate (much to my dismay) and the taste is somewhat “off”…good enough to donate to neighbors but not to me. Wish I had known about the proportions or that I had more patience when I noticed the absence of lemon.
I’ll be shopping again tomorrow AM for berries and the lemon juice. Noble effort! Thanks for the reply! Never again…lesson learned.
@@thomascondon9549 - My husband has a really sensitive nose and palate when it comes to vinegar. He can't stand the smell of any vinegar; it burns the inside of his noise! If I put malt vinegar on some chips, he has to leave the room! 🙀 So I totally understand! I'm hoping you'll have more luck with the lemon juice. Let me know how it tastes! I'm hoping you'll love it! 🍓💖😻
I’m trying this from berries I picked in my back 40. 400 grams, let go!
Woo!!! Let me know how you get on!! 🍓💖😻
Same steps and measurements for blueberries?
Yep! Exactly the same! Just follow the ratios in the video! Let me know how you get on and happy jamming!! 💖😻
@@BlackCatKitchen Made both blueberry and raspberry jam last night. Delicious. It's a bit runny. Do I need to cook it longer?
@@tex24 - It could potentially need longer on the stove. Did it gel up and hold shape on a cold plate, as I showed in the video? That's a really good test for consistency! 😺 It'll also firm up a little once chilled in the fridge! I hope you enjoy them!! 😻
@@BlackCatKitchen I didn't do the "run" test (... it was so late). I'll check it tonight. The jam is so delicious.
@@tex24 - It's perfectly fine for you to re-cook it, if it really needs it, but I'm sure it tastes great, even if it's a little runny! We've all been there on a late-night jam making session!! ❤😻
Your jars must be tiny I got half pint off this recipe
I used two small Weck jars for this recipe, one of which will hold around 290ml of jam. Based on the 400 grams of raspberries and 300 grams of sugar shown in the video, this will make approximately 600ml of jam. Providing you stick to the ratios, you can make as little, or as much jam as you want! It all depends on how much fruit you have! 🍓 I hope you enjoy your small batch jam! 💖😻
@@BlackCatKitchen yellow raspberry taste awesome thank you God bless sister
OK…jam’s cooled and tasted. I have cooked raspberry preserves dozens of times over the decades and have gifted family and friends jars of the stuff…better than Bonne Maman. This time, doing 4:3 and (little yellow plastic thingie) lemon juice and sticking rigorously to your directions, my results were…meh.
I think I’ll return to the old standard of adding some lemon, a tablespoon of butter to halt the major boil over and back to adding sugar that is needed for the true homemade raspberry jam taste.
Sorry! I tried…twice.
That's fine! We all have our personal preferences! It sounds as though you prefer your jam to be more sweet! Thanks for letting me know how you got on; I really appreciate it! 💖😻
It may very well be that it’s the sugar…but to me the taste (irrespective of level of sweetness) was not as true to natural as Bonne Mamon or my earlier preserves attempts. Very strange and I guess it will take another “old style” recipe to determine whether or not my palate has changed. Thanks for the vinegar rinsing technique!
Okay…second attempt with real lemon juice.
Let me know how you get on, and how it tastes with the lemon juice!! 💖😻
I love jamm yours looks delicious ❤
Thanks Kimberly!! 🙌😻