Thanks for watching xopatrice, much appreciated. Very kind, thank you 😃😉👍. Please check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/ As this is your first comment, apologies if you have already subscribed, I losing track of names 👍😃😉
Thank you for watching Minno86 , much appreciated. Very kind comment, thank you. Please check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching Minno86.
Thanks again for watching my friend. Pleased you liked the recipe, I'm down to my last 2 jars of strawberry this year, can't wait for the summer to get cracking on more.
Hi again John, I bought a dozen large punnets of strawberries from ASDA which cost me £1.20 the lot. Using your recipe, I made 8 pots of lovely jam, which I had with my home made fruit scones. Thanks again ☺
Well done Davy, I love making this Jam, I'll be making my batch very soon, just used the last of last years on this large Jam and coconut cake, profoodhomemade.com/jam-and-coconut-cake-large/
Thanks for watching Thando, much appreciated. Very kind, thank you 😃😉👍. Please check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
I have a glut of apricots and have made jam this morning using this recipe, it works just as well with apricots, for 2 kilos of fruit I put in the juice of 2 lemons as I dont have pectin, the result tastes great . Thanks John
Thanks for watching Brittany, much appreciated. Very kind, thank you 😃😉👍. Please check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
You are a good person who really wants to share the expertise you have. Very detail. Good education and recipe. Stay healthy Mr. John. Send you🌻 from indonesia😇🤗👍😁
I actually just took my 2 year old strawberry picking yesterday and was worried that we wouldn't be able to finish them all before they went bad! Perfect timing! I'll be making this for sure. Thank you, John!
Thank you M for the kind words And thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Farmhouse sandwich loaf profoodhomemade.com/farmhouse-sandwich-loaf/
You are very meticulous Mr. John. I love the way you maintain order n cleanliness. Even I keep a plate to place the wet ladles while cooking. Nice recipe. I must try. Here the strawberry season !
Thank you John it’s great recipe I made strawberry jam since lock down I’ve bn baking making marmalade nd Lemon curd my family are really enjoying my baking etc Fran Wales 🤗👍
Thanks again for watching Knottybead , Here is the ingredients list and full written method on the website, Wholewheat rolls profoodhomemade.com/whole-wheat-soft-bread-rolls/
First catch your strawberries - I am planting a big new bed of them this year! I discovered that a great way to extend the luscious strawberry flavour and colour in jam is to mix them with jostaberry puree. Very fruity, and they contain lots of pectin so set strawberry (or cherry) jam really well. Plus they're easier to grow in large quantities.
Thanks for watching Kristin, much appreciated. Very kind thank you. I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thank you again for watching Kristin.
John your jam recipe has went down well with my family and friends, I made it and gave some out to friends who have gave really good compliments on the jam. I’ve told them about your TH-cam channel, I am so pleased I found your recipes . Your videos are so well produced and you give easy to understand instructions . Do you have a marmalade recipe you could share please . Take care
Thanks for watching Jean, much appreciated. Very kind, thank you, I will be making a marmalade video at a later date 😃😉👍. There are many! many! more quicker bread recipes on the channel, checkout my bread making playlist here th-cam.com/play/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V.html Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Also check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/ As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉
This is a super easy recipe to make at home. I go even further by using only 50% of the sugar recommended by most recipes, which makes the jam even 'fruitier' tasting. I do have a sweet tooth but most jams are just too sweet for me. If the fruit used is naturally 'tart' of flavor then yes 75%. I just use granny smith apples for pectin and forgo the pectin powder. The jams I usually make are strawberry, ripe fig and tomato. A dab of tomato jam with cheddar cheese on a sandwich, yum. I would love to see you make chutney if you have a recipe you use. Thanks for yet another great recipe shared. 👍🏆
Thanks again Douglas, as always your comments are most welcome, some good ideas there Douglas, I do have many chutney recipes which I'll be sharing a little further down the line. Cheers Bud.
I have to get myself a scale like the one you use there is (no guessing) with it. My boyfriend has raspberries growing in the back yard he will definitely use this method to make jam TY for sharing
Thank you very much Marisol. And thanks for watching my friend. Here is the ingredients list and full written method on the channels website, Steak pasties profoodhomemade.com/steak-pasties/
16 years agi my wife and I made 40lb of plum jam. After around 8 years I found a jar at the back of the cupboard looking very lonely. Inside it looked fine but bent the spoon getting it out. A few mintes in warm water and - it tasted fine. This is on par with the pack of 4 year old cod we ate without realising it's age. I still don't know why we are not dead.
Cast iron stomachs jp 😂 Thanks for watching my friend. My latest bread video recipe. Cream Doughnuts. Here is the ingredients list and full written method on the channels website, profoodhomemade.com/cream-doughnuts/ Also here are links to my two accompanying videos. Chantilly (Whipped) Cream profoodhomemade.com/chantilly-whipped-cream/ And Strawberry Syrup profoodhomemade.com/strawberry-syrup/
My gosh John... you explained that perfectly. I’m heading to the market tomorrow morning to see how much strawberries I can get. Interesting information about jamming. Can’t wait to use this one. Very clear and cleanly explained. Take care from Adelaide South Australia 🇦🇺.
Thanks for watching Brad, much appreciated and thank you for the kind words. Good luck with the jam, any problems you may have: I'm always here to help if I can my friend. I have plenty more bread, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of new uploads. Thanks again for watching Brad.
A very helpful video. Thank you John. I like sharper fruits such as raspberries. I assume the recipe would be identical. Glad to see you cutting back on the sugar!
What a wonderful video. I was just making strawberry jam with my nonna (grandmother) last Friday. We opted for a recipe that uses freezing rather than boiling. It also had a lot more gelatin and much less sugar, though she was telling me about the more traditional method of boiling it with sugar ratios akin to your own. If not this year, I'll have to give your recipe a try next June when the strawberries are in season again. It looks delicious. All the best from across the pond!
Will this work with frozen berries? I know that they will have extra water, but berries are expensive, especially at the moment since it's coming into winter in my country. I've just had your video recommended by youtube, so know I'm binge watching. This reminds me of my late mum, who used to make apricot jam. Your fish and chips recipe reminded me of dad as whenever we would eat at a restaurant that was his go to meal. I considered them as close friends as well as great parents. They both passed away in the last few years. First mum to cancer and 13 months and one day later I found dad after he unexpectedly but peacefully passed away in his sleep. Thank you for bringing back some happy memories. I needed that today.❤😊
Hi, I strongly believe that it's important to tell someone has made a positive impact in some way because we tend to focus on the negative. I appreciate you messaging me back and for answering by question on frozen berries. Take care and thank you for sharing your recipes and techniques. ❤
Hi John thank you very much for your nice recipes that you give us and with lots of information. Do you have a recipe how to make lemon and marmalade please, thank you.
Thanks for watching Marygrace Micallef, much appreciated. very kind comment thank you. I'll probably do a video on marmalade closer to the summer months next year. However there is a great lemon curd demo in this lemon drizzle cake video th-cam.com/video/eM4c4wqtL9g/w-d-xo.html :o). Please check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for Watching Marygrace Micallef.
Hello Sir, I made this early in the morning. I think my thermometer failed me 😔 I haven't reached the prescribed temp for jam but my strawberry is already too thick. I'll just do the saucer test next time. I love your recipe ❤️ Even though not perfect, my jam is still amazing. Bright colored, and amazing taste! This jam didn't have that burnt undertone taste like in our past jams. Jam tasted bright 😆 Tjank you sir ❤️
Thanks for watching my friend. My latest sponge cake video recipe. Queen Elizabeth 70th jubilee sponge cake. Here is the ingredients list and full written method on the channels website, profoodho`memade.com/elizabeth-sponge-cake/
This is the type of video I was looking for to make strawberry jam. You explained everything in great detail. I appreciate your thoroughness. What is the purpose of the paper circles that you set inside of the jars before closing them? Again, I thank you for your time and you have a new subscriber to your channel. 🍓🍓🍓
Thanks for watching and subscribing Tina, the wax discs are to seal the top of the jar, just a little extra precaution to help preserve the jam longer.
Thanks again Gary, you don't need pectin powder in all fruits, google which ones need it and which ones don't, but my sugar fruit ratio stays the same with all jams :o) cheers bud.
Thanks again for watching myfairy talegimail, much appreciated. I believe I said it was toast made from my homemade farmhouse wholemeal loaf, sorry my accent is a bit dodgy at times, I try to enunciate the best I can but sometimes it just doesn't work ;o). thanks again for watching myfairy.
Hi John. I do make strawberry jam but I put a couple of ripe bananas in. Yummy. Also I flip my jars on the tops for 10 mins then flip them back then the lid seals. We will have pomegranates from the neighbors trees so I do make jelly and also juice for a vodka martini 🍸 Thanks for the videos Maureen 🌵🌵🌵🌵🍓🍓🍓🍓
Thank you. And thanks for watching my friend. Here is the ingredients list and full written method on the channels website, Chocolate Chip Muffins profoodhomemade.com/chocolate-chip-muffins/
Hi John, another great video, thank you. Am I right to assume that I can substitute the strawberry with any fruit? I like pineapple jam and it is not very common to find. Would it also work the same with Apricot, peaches & blueberries etc?
Thanks for watching much appreciated. Yeah should be ok. Only if you use pineapples they need to be completely broken down to a pulp using processor. Please like share and subscribe.
Wow, thank you again Sidra. My latest video recipe is cream cheese, here is the ingredients list and full written method on the channel's website, cream cheese profoodhomemade.com/cream-cheese/
The Moses Test. That have me a chuckle. Thank you. I will have to remember that the next time I make a red jam. Could you tell me where you found your metal canning funnel? I would love to have one because I am always wary of the plastic one I have, as I don't like using bleach to clean it for canning. I wish I had my mother's old metal one. It had an attachment that would convert it from a canning funnel to a regular spout funnel, or you could insert one of two disks in to make it into a strainer one with regular strainer holes and one with smaller holes. Thank you for all your wonderful videos. I find the helpful with the way you break down the process into thorough steps and give handy tips and alternatives. Have a lovely week!
Thanks for watching Juanita much appreciated. I got this stainless steel one online at that popular place beginning with A that I not supposed to mention on the tube ;o) it's not as good as your dear mothers, but it's OK, I have plenty more bread, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of new uploads. Thanks again for watching Juanita.
Thanks for watching Paul, much appreciated. Yes you can my friend 🤶🎅😉👍😃. Please check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thanks again for watching Paul. Check out my Christmas dinner playlist here th-cam.com/video/R8twgi87mCg/w-d-xo.html😉😃👍 And more to come soon.
Hi John. I recently found your channel and really love how you teach. Thank you for taking the time to share your expertise with us! I have a question...I recently made my 1st raspberry jam and after cooling it ended up so thick it was almost a paste consistency. What would cause that and how can I correct it in the future? Thanks!!
Thanks for watching Dawn, much appreciated. It sounds like one of 2 things could have gone wrong, Possibly both, either you started with too much sugar or not enough water, you could possibly save it by add more water reheating it to boiling, and once it cools it'll be a lot thinner if you know what I mean. Please Like share and subscribe for more great video recipes.
Thanks again Jennifer, you'll have to take a day off from your busy California restaurant review schedule, chill out, and make some great English Strawberry jam ;o)
Thank you, and thanks for watching my friend. My latest bread video recipe. Doughnut Rings. Here is the ingredients list and full written method on the channels website, profoodhomemade.com/doughnut-rings/ My books are available from my webstore.profoodhomemade.com/shop/ and now available from my new eBay shop. www.ebay.co.uk/str/profoodhomemadebyjohnkirkwood
Brilliant - it has taken the fear out of making this jam. Unlike , say, Damson jam, strawberry jam takes a while for setting point to reach. I wonder is the pectin the answer. Too much lemon juice makes it taste too lemony and overpowers the strawberries. Can you please tell me why you have to store these in the fridge. I have previously used Delia Smith's strawberry Jam recipe which turned out fine, and I simply stored that in a cupboard for the year and nothing happened to it!
I just think it keeps better in the fridge. Thanks for watching my friend. My latest bread video recipe. French Baguettes: Using a perforated baguette baking tray profoodhomemade.com/french-baguettes-2/
Thanks for watching Shago Naeem, much appreciated. Very kind, thank you 😃😉👍. Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Also check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/ As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉
Hi from an ex pat from the greater London area who is now living in Florida, USA. So many videos leave me in a lot of doubt as to exactly what to do. Yours was not one of them. I only had to watch your video once to know all the steps in making strawberry jam. Now I have to make some scones and some clotted cream to go with it for me and the missus. By the way, I just subscribed to your channel. All the very best, Dave. * * *
Thanks again MO, much appreciated, I've made all kinds of jam and the recipes are all basically the same, you just need to check what each fruit needs in pectin quantities.
@@JohnKirkwoodProFoodHomemade hi, I noticed in ur pork pie video that you wanted the egg to run all thecway through the large pie. I think if u cooked more eggs and cut them nearer the yolk say bout ,1 inch when you put them together it may work, u may have tried this by now, great videos, mum used to make scotch eggs
@@JohnKirkwoodProFoodHomemade I rember at my Nan's, when younger she had ham with the egg in the middle it was always a treat and a puzzler at the same time, thanks for postin
Thanks for watching Pauline, much appreciated. His roots were probably like mine! Scottish 😃😉👍. Please check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
Mr. K, one question - is there _anything_ you *can't cook up" ...? (Rhetorical question, I already know the answer ) Also your term "Moses Test" is masterful! 😀👍🏻,
The british way does not differ much from the german way ;-) A german house wife would place the filled jars on their tops to use the heat from the jam to further sterilze the lids though. I sterilize my jars and lids in a pot of boiling water next to the jam pot. I leave them in for 5 minutes, two at a time. They are still hot when filled and the lids can go in too. Plus I have hot water to deal with the sticky jam pot and stuff. Makes cleaning it easyier.
Thanks for watching abfabfan , much appreciated. Thanks for the info 😃😉👍. Please check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
Another fantastic video!...first, i didnt know you could keep pectin for years! ...second, I've never heard of wax paper discs. Can you make your own with wax paper?
Thanks for watching Margaret, much appreciated. Yes you can cut your own out of Wax paper. The expiry date on my tub of pectin is 2021, so it will last year's :) . Please like share and subscribe.
I enjoyed this very much. Shortly our wild blackberries will be coming in and we'll be packing several jars of jam. The trouble is I have to do all the picking because the females in my family have a phobia of serpents, June Bugs, and Japanese Beetles.
Dear John another fine instruction but..Jam jars: I am making jams and pickles, chutney since 30 years and never had one gone bad or moldy. I simply wash the jars and lids in hot soapy water, rinse with clear hot water and let the jars dry turned over on a clean tea towel. I put the lids in a small sauce pan with boiling water and boil for a minute or so. Usually you fill the jar with piping hot boiling jam, turn on the lid, flip the jar over and voila: the jam will sterilize the jar and the lid. Most serious bacteria just drop dead at 75 C. Another easy way to improve food safety is to fill the washed jars with a third of water, put them in the Microwave and boil for some minutes. The hot steam of the water will do the trick and the proteins of the few bacteria left get rather nicely cooked too at 900 W. By the way I prepared 20 jars acid cherry jam yesterday and I am quite confident they will last some time.
Thanks for watching much appreciated. Yeah it's all to do with what you've been taught, but thanks for the information, and like I said in the video mine only lasts a couple of weeks anyway :). Thanks again for watching.
Thank you Donna, and thanks for watching my friend. My latest sponge cake video recipe. Queen Elizabeth 70th jubilee sponge cake. Here is the ingredients list and full written method on the channels website, profoodhomemade.com/elizabeth-sponge-cake/
Great video! I have make strawberry jam using the recipei that comes with the pectin. That recipe includes a teaspoon of butter to keep down the foam. Noticed you didn't use butter?
If you keep it in a cool place it should last a few weeks. Thanks for watching my friend. Here is my latest video recipe. Air Fryer Chips/Fries. profoodhomemade.com/air-fryer-chips-fries/
Hi John. I'm trying to find out where you got your digital thermometer. When I search the web, I can't seem to find one that looks like yours. I understand that you are not sponsored but can you give me a clue?
Thanks for watching Kenny, much appreciated. I bought it on line Kenny, Amazon :o) Please check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for Watching.
Yes you can, and use the same amount. Thanks for watching my friend. Here is my latest pie video recipe. Waitrose Turkey and ham pie th-cam.com/video/QSSdkl-jiM0r/w-d-xo.htmlecipe Here is the ingredients list and full written method on the Waitrose website, www.waitrose.com/ecom/recipe/turkey-ham-pie and Waitrose Rosemary salt roast potatoes www.waitrose.com/ecom/recipe/roast-potatoes-with-rosemary-salt Plus checkout my Christmas playlist here, 17 fantastic Christmas recipes, from roast potatoes, to roast turkey, everything you need for a great and successful Christmas day dinner. th-cam.com/play/PLUISvii9kE4_4Y1Hl7AI6OtfDywnI3yQO.html
Thanks again for watching Meena Kadhimi much appreciated, Yes I use the ratio of fruit and sugar in all my jams, some fruits don't need added pectin powder and some do, you can just google the pectin content of any fruit to make sure.
Thanks again Meena. Green apples are a good source for pectin. If you chop a few apples up including the skin and core and everything, simmer in water until it all breaks down to a mush, then strain everything through a fine cloth like 100% cotton or a cheesecloth, the liquid you're left with will be rich in pectin, just an idea. :o)
I am quite enjoying your videos. Question for you regarding sugar used in the video. Would substituting Stevia for the sugar have any impact on the jelling process of the strawberry jam?
Thanks for watching Jamie much appreciated. Never tried it Jamie but doing a little research the jam will always be on the runny side without any natural sugar added at all. Sorry couldn't be a bit more helpful. I have plenty more bread, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching Jamie.
Did some googling myself. Turns out the sugar is needed because it's acting as the preservative here while stevia fools the taste buds however doesn't also take on the preserving role. At least that's my understanding of it based on reading 5 or 6 websites. Just made up a batch using your recipe. Just experienced my first pot overflow too! (grin). It certainly came on very quickly. The funny thing is that the pot I was using is same width as yours and 1 inch deeper if I measured correctly. Oh well, larger pot next time. Ended up with only 6 250ml jars with part of a seventh. The rest that would have been jam was scooped out to get rid of overflow. Thanks again for recipe. About to try making the whole wheat flour recipe next to go with the jam.
If your pan and the amount of strawberries and sugar were the same as mine, then your heat was probably too high, if it happens again get it off the heat until it settles down, then try again with lower temp, or like you say get a bigger pot. Are you using an electric or gas hob?.
It's an electric stove. I had the dial set to medium. I should have timed the total minutes to complete to compare it to the 52 min in your video. I think it was around the same amount of time. Just made up the whole wheat bread loaf using your recipe including milling wheat berries using my Nutribullet. First time I've made bread (unless I count making bannock on a few camping trips). It's been interesting making these things. Thanks again for sharing with us. ~Jamie N
There's more control with gas, like I say if boils up on gas you can just turn it down and adjust the heat instantly, with elec hob you would have to lift the pan on and off until you reach the correct temp, then write it down in the recipe so you remember it next time. Med on elec is not necessarily the same as med on gas.
Yes absolutely. My latest bread video recipe. Cream Doughnuts. Here is the ingredients list and full written method on the channels website, profoodhomemade.com/cream-doughnuts/ Also here are links to my two accompanying videos. Chantilly (Whipped) Cream profoodhomemade.com/chantilly-whipped-cream/ And Strawberry Syrup profoodhomemade.com/strawberry-syrup/ My books are also available from my webstore.profoodhomemade.com/shop/ and now available from my new eBay shop. www.ebay.co.uk/str/profoodhomemadebyjohnkirkwood
Hi, may I ask why you double sterilise? Surely the sterilising solution does the job without the need for the oven? Or using the oven without the sterilising solution? Il
Thanks for watching, much appreciated. Good question George, belt and braces my friend, double security, peace of mind, put a lot of time and energy into this jam don't want to take a chance on it spoiling 4 or 5 months down the road. In fact I would have performed another sterilising operation if I was keeping it for longer than 6 month as I mentioned in the video. Please like share and subscribe, lot's more recipes on my channel.
My first attempt at making blueberry jam, I didn’t kill the heat right when it reached temperature and I basically ended up with blueberry candy. I was wondering if you had any recipes involving figs and/or peaches; those are my two favorite fruits.
Not yet David, but I will look into it. Thanks for watching my friend. My latest video pie recipe. Here is the ingredients list and full written method on the channels website, Individual Steak Pie profoodhomemade.com/individual-steak-pies/
Thanks for the comment Jenny much appreciated. I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching Jenny.
Marvellous video :) And glad to see it now, given how I'm planning on making some homemade jam as soon as the autumn harvest rolls around. Are there any particular adjustments you'd recommend to the recipe and/or method for making an Elderberry jam?
To be on the safe side Damian, I would use 3 tablespoons, that's about how much juice you would get out of 1 average size lemon. A lot of the literature I've read and studied over the years say bottled juice is actually better than fresh squeezed for jams, something to do with a higher PH level.
Aww, that's so nice Annalise, Thank you, you'll have to come visit with Kate for tea, and I'll make you both some of my homemade bread, butter and cake, with some of this amazing strawberry jam. x
Thanks Clair, they are just little wax coated discs, the idea is that wax melts and creates a seal, that's the theory anyway, sorry, I should have explained in the video :o)
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Thank you for the recipe. I could listen to your voice all day!
Thanks for watching xopatrice, much appreciated. Very kind, thank you 😃😉👍.
Please check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
As this is your first comment, apologies if you have already subscribed, I losing track of names 👍😃😉
Mr. John you’re the best cooking channel ever, no one explains as clear and as thoroughly as you do. For that I’m eternally grateful. 🤩🥰💖😍🤗
Thank you for watching Minno86 , much appreciated. Very kind comment, thank you.
Please check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching Minno86.
Lovely strawberry 🍓 jam!! 😋😋😋
To those 6 people who have this a thumbs down, you’re dead inside.
Can't win em all Laura.😃😉👍 thanks for watching my friend.
Tried this and it worked out perfectly. I did both a mixed berry and a strawberry jam. Thanks
Thanks again for watching my friend. Pleased you liked the recipe, I'm down to my last 2 jars of strawberry this year, can't wait for the summer to get cracking on more.
Hi again John, I bought a dozen large punnets of strawberries from ASDA which cost me £1.20 the lot. Using your recipe, I made 8 pots of lovely jam, which I had with my home made fruit scones.
Thanks again ☺
Well done Davy, I love making this Jam, I'll be making my batch very soon, just used the last of last years on this large Jam and coconut cake, profoodhomemade.com/jam-and-coconut-cake-large/
thank you millions for this video......i just made a great jam from these steps...all the love from Botswana
Thanks for watching Thando, much appreciated. Very kind, thank you 😃😉👍.
Please check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
@@JohnKirkwoodProFoodHomemade I stayed in Durham, you have a lot of berries down there
I have a glut of apricots and have made jam this morning using this recipe, it works just as well with apricots, for 2 kilos of fruit I put in the juice of 2 lemons as I dont have pectin, the result tastes great . Thanks John
Nice one Kay, good recipe .
Loving your voice! Reminds me of a more fluent Winnie the Pooh! Also thanks for the step by step makes things easier to follow.
Thanks for watching Brittany, much appreciated. Very kind, thank you 😃😉👍.
Please check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
I had a thermometer 🌡 but didn’t know how to use it !
Thanks for the clear step by step instructions!
👍🙏❤️
No problem my friend.
You are a good person who really wants to share the expertise you have. Very detail. Good education and recipe. Stay healthy Mr. John. Send you🌻 from indonesia😇🤗👍😁
Thank you once again my friend.
I actually just took my 2 year old strawberry picking yesterday and was worried that we wouldn't be able to finish them all before they went bad! Perfect timing! I'll be making this for sure. Thank you, John!
Thanks again Erica, great timing eh? hope you little one enjoyed the day out :o)
You make it all so simple and easy with your very clear and uncomplicated way of illustrating what you are doing. Thank you sir.
You are very welcome NA.
You are an excellent teacher, thank you for all your recipes.😊
Thank you M for the kind words And thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Farmhouse sandwich loaf profoodhomemade.com/farmhouse-sandwich-loaf/
You are very meticulous Mr. John. I love the way you maintain order n cleanliness. Even I keep a plate to place the wet ladles while cooking. Nice recipe. I must try. Here the strawberry season !
Thanks again for watching Annamma Mahil . you are very kind my friend. Good luck with the jam 😉😃👍
Maths and science in jam! Can’t wait for my kitchen to be done! Thank# 😋👍🏾. Off to watch the bread and butter making!👍🏾👍🏾
Hope you enjoy
Thank you John it’s great recipe I made strawberry jam since lock down I’ve bn baking making marmalade nd Lemon curd my family are really enjoying my baking etc Fran Wales 🤗👍
Nice job Fran, thanks for watching.
I really love your videos, and thank you for sharing!
Thanks again for watching Knottybead , Here is the ingredients list and full written method on the website, Wholewheat rolls profoodhomemade.com/whole-wheat-soft-bread-rolls/
First catch your strawberries - I am planting a big new bed of them this year!
I discovered that a great way to extend the luscious strawberry flavour and colour in jam is to mix them with jostaberry puree. Very fruity, and they contain lots of pectin so set strawberry (or cherry) jam really well. Plus they're easier to grow in large quantities.
Good advice Ruby, sounds good to me
Thank you. That was so well explained & so easy to follow.👍🏼🙋🏼♀️
Glad it was helpful!
Your videos are very informative, easy to follow and love your patience
Thanks for watching Kristin, much appreciated. Very kind thank you. I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thank you again for watching Kristin.
Thanks for sharing your recipe with us so simple and I definitely will give it a try🥰🥰
My pleasure 😊
John your jam recipe has went down well with my family and friends, I made it and gave some out to friends who have gave really good compliments on the jam. I’ve told them about your TH-cam channel, I am so pleased I found your recipes . Your videos are so well produced and you give easy to understand instructions . Do you have a marmalade recipe you could share please . Take care
Thanks for watching Jean, much appreciated. Very kind, thank you, I will be making a marmalade video at a later date 😃😉👍.
There are many! many! more quicker bread recipes on the channel, checkout my bread making playlist here th-cam.com/play/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V.html
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
Also check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉
This is a super easy recipe to make at home. I go even further by using only 50% of the sugar recommended by most recipes, which makes the jam even 'fruitier' tasting. I do have a sweet tooth but most jams are just too sweet for me. If the fruit used is naturally 'tart' of flavor then yes 75%. I just use granny smith apples for pectin and forgo the pectin powder.
The jams I usually make are strawberry, ripe fig and tomato. A dab of tomato jam with cheddar cheese on a sandwich, yum.
I would love to see you make chutney if you have a recipe you use.
Thanks for yet another great recipe shared. 👍🏆
Thanks again Douglas, as always your comments are most welcome, some good ideas there Douglas, I do have many chutney recipes which I'll be sharing a little further down the line. Cheers Bud.
I have to get myself a scale like the one you use there is (no guessing) with it. My boyfriend has raspberries growing in the back yard he will definitely use this method to make jam TY for sharing
Thanks again Sandra, definitely use scales in cooking, it takes out all of the guesswork. Good luck with the jam.
👍🏻like this one…. And also your hand made labels 🏷 ……👍🏻👍🏻👍🏻
Thank you very much Marisol. And thanks for watching my friend. Here is the ingredients list and full written method on the channels website, Steak pasties profoodhomemade.com/steak-pasties/
16 years agi my wife and I made 40lb of plum jam. After around 8 years I found a jar at the back of the cupboard looking very lonely. Inside it looked fine but bent the spoon getting it out. A few mintes in warm water and - it tasted fine. This is on par with the pack of 4 year old cod we ate without realising it's age. I still don't know why we are not dead.
Cast iron stomachs jp 😂 Thanks for watching my friend. My latest bread video recipe. Cream Doughnuts. Here is the ingredients list and full written method on the channels website, profoodhomemade.com/cream-doughnuts/
Also here are links to my two accompanying videos.
Chantilly (Whipped) Cream profoodhomemade.com/chantilly-whipped-cream/
And Strawberry Syrup profoodhomemade.com/strawberry-syrup/
My gosh John... you explained that perfectly. I’m heading to the market tomorrow morning to see how much strawberries I can get. Interesting information about jamming. Can’t wait to use this one.
Very clear and cleanly explained. Take care from Adelaide South Australia 🇦🇺.
Thanks for watching Brad, much appreciated and thank you for the kind words. Good luck with the jam, any problems you may have: I'm always here to help if I can my friend. I have plenty more bread, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of new uploads. Thanks again for watching Brad.
A very helpful video. Thank you John. I like sharper fruits such as raspberries. I assume the recipe would be identical. Glad to see you cutting back on the sugar!
Thanks again Nees. Don't know why but your comment went into my spam folder, very strange.
What a wonderful video. I was just making strawberry jam with my nonna (grandmother) last Friday. We opted for a recipe that uses freezing rather than boiling. It also had a lot more gelatin and much less sugar, though she was telling me about the more traditional method of boiling it with sugar ratios akin to your own. If not this year, I'll have to give your recipe a try next June when the strawberries are in season again. It looks delicious. All the best from across the pond!
All the best to you too Kyle, and thanks for watching much appreciated. Please like share and subscribe.
Great instructions for timing and temps and well, everything. Thanks!
Thanks for watching much appreciated. Please like share and subscribe.
I'm trying your jam today which I will enter in the WI show...I hope it's a winner.
Fantastic! I'm pleased you gave it a try my friend and I hope it turned out well.
Will this work with frozen berries? I know that they will have extra water, but berries are expensive, especially at the moment since it's coming into winter in my country. I've just had your video recommended by youtube, so know I'm binge watching. This reminds me of my late mum, who used to make apricot jam. Your fish and chips recipe reminded me of dad as whenever we would eat at a restaurant that was his go to meal. I considered them as close friends as well as great parents. They both passed away in the last few years. First mum to cancer and 13 months and one day later I found dad after he unexpectedly but peacefully passed away in his sleep. Thank you for bringing back some happy memories. I needed that today.❤😊
Pleased my videos have brought back some fond memories for you. Yes you can use frozen berries. Thanks for watching my friend ❤️ much appreciated.
Hi, I strongly believe that it's important to tell someone has made a positive impact in some way because we tend to focus on the negative. I appreciate you messaging me back and for answering by question on frozen berries. Take care and thank you for sharing your recipes and techniques. ❤
Hi John thank you very much for your nice recipes that you give us and with lots of information. Do you have a recipe how to make lemon and marmalade please, thank you.
Thanks for watching Marygrace Micallef, much appreciated. very kind comment thank you. I'll probably do a video on marmalade closer to the summer months next year. However there is a great lemon curd demo in this lemon drizzle cake video th-cam.com/video/eM4c4wqtL9g/w-d-xo.html :o). Please check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for Watching Marygrace Micallef.
Hello Sir, I made this early in the morning. I think my thermometer failed me 😔 I haven't reached the prescribed temp for jam but my strawberry is already too thick. I'll just do the saucer test next time.
I love your recipe ❤️ Even though not perfect, my jam is still amazing. Bright colored, and amazing taste! This jam didn't have that burnt undertone taste like in our past jams. Jam tasted bright 😆 Tjank you sir ❤️
Thanks for watching my friend. My latest sponge cake video recipe. Queen Elizabeth 70th jubilee sponge cake. Here is the ingredients list and full written method on the channels website, profoodho`memade.com/elizabeth-sponge-cake/
This is the type of video I was looking for to make strawberry jam. You explained everything in great detail. I appreciate your thoroughness. What is the purpose of the paper circles that you set inside of the jars before closing them? Again, I thank you for your time and you have a new subscriber to your channel. 🍓🍓🍓
Thanks for watching and subscribing Tina, the wax discs are to seal the top of the jar, just a little extra precaution to help preserve the jam longer.
All I can say is Brilliant! Pectin ordered 5 minutes after seeing the video. Well done John
Thanks again Gary, you don't need pectin powder in all fruits, google which ones need it and which ones don't, but my sugar fruit ratio stays the same with all jams :o) cheers bud.
John, your videos are fantastic. I hope you make them forever!
Thanks for watching SC much appreciated. And thanks for the very nice comment. Please like share and subscribe.
Hi john I have just made my strawberry jam today.x
Well done Amands nice one my friend, I'm about to start my summer jams in the next couple of weeks.
Lovely! and you've de-mystified jam making for me. Thanks so much.
Thanks again for watching redhousepress as always your comments are most welcome.
Love that oven
Thanks for watching Linda, much appreciated.
Thanku. Looks good. Not sure what u said about the bread but this would be so good with hot coffee n cream
Thanks again for watching myfairy talegimail, much appreciated. I believe I said it was toast made from my homemade farmhouse wholemeal loaf, sorry my accent is a bit dodgy at times, I try to enunciate the best I can but sometimes it just doesn't work ;o). thanks again for watching myfairy.
Hi John. I do make strawberry jam but I put a couple of ripe bananas in. Yummy. Also I flip my jars on the tops for 10 mins then flip them back then the lid seals. We will have pomegranates from the neighbors trees so I do make jelly and also juice for a vodka martini 🍸 Thanks for the videos Maureen 🌵🌵🌵🌵🍓🍓🍓🍓
Some great idea's there Maureen, it's what cooking is all about, experimenting. :o)
Hello from Wyoming! Love your channel and recipes!
Thank you. And thanks for watching my friend. Here is the ingredients list and full written method on the channels website, Chocolate Chip Muffins profoodhomemade.com/chocolate-chip-muffins/
I liked the way You did this John just the way You did it👍
Cheers Mark.
Another delicious video and recipe! Thanks John! (I liked the stop-motion disappearing bites toast and jam at the end, nice touch sir!)
Yeah, I was getting a bit creative there with editing. Thanks for watching BR, much appreciated.
Hi John, another great video, thank you. Am I right to assume that I can substitute the strawberry with any fruit? I like pineapple jam and it is not very common to find. Would it also work the same with Apricot, peaches & blueberries etc?
Thanks for watching much appreciated. Yeah should be ok. Only if you use pineapples they need to be completely broken down to a pulp using processor. Please like share and subscribe.
Thank you very much 👍👍👍
Thanks again Judy, as always your comments are most welcome :o)
Wow 👏 very professional way of making jam at Home 👍
Brilliant
Wow, thank you again Sidra. My latest video recipe is cream cheese, here is the ingredients list and full written method on the channel's website, cream cheese profoodhomemade.com/cream-cheese/
That looks delightful! Thank you for making it!
Thanks for watching much appreciated.
The Moses Test. That have me a chuckle. Thank you. I will have to remember that the next time I make a red jam. Could you tell me where you found your metal canning funnel? I would love to have one because I am always wary of the plastic one I have, as I don't like using bleach to clean it for canning. I wish I had my mother's old metal one. It had an attachment that would convert it from a canning funnel to a regular spout funnel, or you could insert one of two disks in to make it into a strainer one with regular strainer holes and one with smaller holes. Thank you for all your wonderful videos. I find the helpful with the way you break down the process into thorough steps and give handy tips and alternatives. Have a lovely week!
Thanks for watching Juanita much appreciated. I got this stainless steel one online at that popular place beginning with A that I not supposed to mention on the tube ;o) it's not as good as your dear mothers, but it's OK, I have plenty more bread, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of new uploads. Thanks again for watching Juanita.
Your videos are great! Thanks John!
Thanks for watching Paul, much appreciated. Yes you can my friend 🤶🎅😉👍😃.
Please check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thanks again for watching Paul.
Check out my Christmas dinner playlist here th-cam.com/video/R8twgi87mCg/w-d-xo.html😉😃👍 And more to come soon.
Hi John. I recently found your channel and really love how you teach. Thank you for taking the time to share your expertise with us! I have a question...I recently made my 1st raspberry jam and after cooling it ended up so thick it was almost a paste consistency. What would cause that and how can I correct it in the future? Thanks!!
Thanks for watching Dawn, much appreciated. It sounds like one of 2 things could have gone wrong, Possibly both, either you started with too much sugar or not enough water, you could possibly save it by add more water reheating it to boiling, and once it cools it'll be a lot thinner if you know what I mean. Please Like share and subscribe for more great video recipes.
@@JohnKirkwoodProFoodHomemade Thanks John. I appreciate the feedback. I look forward to more recipes from you.
John you are a Star 🌟
I subscribed 👍👌🤗
👍😉😃 very kind.
John can you make raspberry jam this way too or do you need to make adjustments to the recipe?
Yes you can William. Thanks for watching my friend.
@@JohnKirkwoodProFoodHomemade thank you so much for replying.
Would love to try it someday. My husband is British and loves jam. I'm an excellent baker but too scared of food poisoning in homemade canning.
It's safe if you follow all the rules Diane. thanks again for watching.
This is like my dream life, homemade everything xD thanks for sharing your recipe! ♡
My pleasure 😊
Goodness me, best jam ever!
Thanks for watching Greg, much appreciated. Please like share and subscribe for more great video recipes.
Perfect for summer looks so fresh great work jhon😙😙😙
Thanks again Jennifer, you'll have to take a day off from your busy California restaurant review schedule, chill out, and make some great English Strawberry jam ;o)
Hello John, just wondering why you don’t use a knob of butter to cut the scum. Thanks for keeping the recipes coming so useful.👩🏼🍳
Thank you, and thanks for watching my friend. My latest bread video recipe. Doughnut Rings. Here is the ingredients list and full written method on the channels website, profoodhomemade.com/doughnut-rings/
My books are available from my webstore.profoodhomemade.com/shop/
and now available from my new eBay shop. www.ebay.co.uk/str/profoodhomemadebyjohnkirkwood
Thank you so much🙏❤
Always welcome
Brilliant - it has taken the fear out of making this jam. Unlike , say, Damson jam, strawberry jam takes a while for setting point to reach. I wonder is the pectin the answer. Too much lemon juice makes it taste too lemony and overpowers the strawberries. Can you please tell me why you have to store these in the fridge. I have previously used Delia Smith's strawberry Jam recipe which turned out fine, and I simply stored that in a cupboard for the year and nothing happened to it!
I just think it keeps better in the fridge. Thanks for watching my friend. My latest bread video recipe. French Baguettes: Using a perforated baguette baking tray profoodhomemade.com/french-baguettes-2/
It's really good
Thanks for watching Shago Naeem, much appreciated. Very kind, thank you 😃😉👍.
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
Also check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉
Hi from an ex pat from the greater London area who is now living in Florida, USA. So many videos leave me in a lot of doubt as to exactly what to do. Yours was not one of them. I only had to watch your video once to know all the steps in making strawberry jam. Now I have to make some scones and some clotted cream to go with it for me and the missus. By the way, I just subscribed to your channel. All the very best, Dave. * * *
Welcome aboard, and thank you for supporting the channel.
Have you tried to make black current jam, it is well nice
Thanks again MO, much appreciated, I've made all kinds of jam and the recipes are all basically the same, you just need to check what each fruit needs in pectin quantities.
@@JohnKirkwoodProFoodHomemade hi, I noticed in ur pork pie video that you wanted the egg to run all thecway through the large pie. I think if u cooked more eggs and cut them nearer the yolk say bout ,1 inch when you put them together it may work, u may have tried this by now, great videos, mum used to make scotch eggs
Thanks for the info MO, I thought of that but would have been accused of being too wasteful 😉👍😃
@@JohnKirkwoodProFoodHomemade I rember at my Nan's, when younger she had ham with the egg in the middle it was always a treat and a puzzler at the same time, thanks for postin
My dad was John kirkland! From Liverpool. We immigrated to Canada in 58
Thanks for watching Pauline, much appreciated. His roots were probably like mine! Scottish 😃😉👍.
Please check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
John, I made this strawberry jam, and we have loved it. Do you make raspberry jam the same way?
Yes we do
, Fantastic as always. Supper ready in an hour. I m ready now, after this video
Go for it Bob, it's easy buddy, but once you start don't leave the cooker. Good luck.
Amazing 😊
Thank you, and thanks for watching my friend. Here is my latest video recipe. Air Fryer Pizza profoodhomemade.com/air-fryer-pepperoni-pizza/
Hi John, loving your channel from County Durham!
Awesome, thank you! always nice to have a local on board.
Mr. K, one question - is there _anything_ you *can't cook up" ...? (Rhetorical question, I already know the answer )
Also your term "Moses Test" is masterful! 😀👍🏻,
Haha I should have called it the Moses Meng test. 😂😂😂
Thank you 👏👏👏 if you do not want to have foam, throw the butter up the tiny ball
Thanks for watching much appreciated. Please like share and subscribe.
The british way does not differ much from the german way ;-) A german house wife would place the filled jars on their tops to use the heat from the jam to further sterilze the lids though.
I sterilize my jars and lids in a pot of boiling water next to the jam pot. I leave them in for 5 minutes, two at a time. They are still hot when filled and the lids can go in too. Plus I have hot water to deal with the sticky jam pot and stuff. Makes cleaning it easyier.
Thanks for watching abfabfan , much appreciated. Thanks for the info 😃😉👍.
Please check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
Another fantastic video!...first, i didnt know you could keep pectin for years! ...second, I've never heard of wax paper discs. Can you make your own with wax paper?
Thanks for watching Margaret, much appreciated. Yes you can cut your own out of Wax paper. The expiry date on my tub of pectin is 2021, so it will last year's :) . Please like share and subscribe.
Thanks for this video John. I’ve made your bread, I’ve made your butter and now I’m going to make your jam. 🤣👍👍
Hope you enjoy, and thanks for watching my friend. Here is my latest video recipe. profoodhomemade.com/soft-sandwich-buns/
I enjoyed this very much. Shortly our wild blackberries will be coming in and we'll be packing several jars of jam. The trouble is I have to do all the picking because the females in my family have a phobia of serpents, June Bugs, and Japanese Beetles.
Haha, you'll just have to do it yourself Ron.
I have told them that they could take the dogs with them to flush the snakes out( non-venomous black snakes), but they still won't buy into it. ; )
Haha.. Neither would I Ron.
Looks good John
Thanks again Frank.
Dear John another fine instruction but..Jam jars: I am making jams and pickles, chutney since 30 years and never had one gone bad or moldy. I simply wash the jars and lids in hot soapy water, rinse with clear hot water and let the jars dry turned over on a clean tea towel. I put the lids in a small sauce pan with boiling water and boil for a minute or so. Usually you fill the jar with piping hot boiling jam, turn on the lid, flip the jar over and voila: the jam will sterilize the jar and the lid. Most serious bacteria just drop dead at 75 C. Another easy way to improve food safety is to fill the washed jars with a third of water, put them in the Microwave and boil for some minutes. The hot steam of the water will do the trick and the proteins of the few bacteria left get rather nicely cooked too at 900 W. By the way I prepared 20 jars acid cherry jam yesterday and I am quite confident they will last some time.
Thanks for watching much appreciated. Yeah it's all to do with what you've been taught, but thanks for the information, and like I said in the video mine only lasts a couple of weeks anyway :). Thanks again for watching.
Hello Mr. John Kirkwood, blessings Sir 🙏🤗👌✨
Thank you Donna, and thanks for watching my friend. My latest sponge cake video recipe. Queen Elizabeth 70th jubilee sponge cake. Here is the ingredients list and full written method on the channels website, profoodhomemade.com/elizabeth-sponge-cake/
Great video! I have make strawberry jam using the recipei that comes with the pectin. That recipe includes a teaspoon of butter to keep down the foam. Noticed you didn't use butter?
Never found it necessary Paula. thanks again for watching my friend.
Hi John, once opened, how long will the jam last?
If you keep it in a cool place it should last a few weeks. Thanks for watching my friend. Here is my latest video recipe. Air Fryer Chips/Fries. profoodhomemade.com/air-fryer-chips-fries/
Thank you for your reply
Good one John can you use the same recipe for making jam with other fruits like apples and grapes
Thanks again Francis, you'll need to check the pectin content of different fruits, but the sugar to fruit ratio stays the same at 75 percent.
wow i will have to try making some one day thanks u are amazing :)
A job for the Summer DC 👍
@@JohnKirkwoodProFoodHomemade yes i agree x
Thx. My Good Sir. 😊
Thanks again Mike.
Hi John. I'm trying to find out where you got your digital thermometer. When I search the web, I can't seem to find one that looks like yours. I understand that you are not sponsored but can you give me a clue?
Thanks for watching Kenny, much appreciated. I bought it on line Kenny, Amazon :o) Please check out the rest of my channel and playlists for more great video recipes. th-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for Watching.
Hi John im in the uk can I use frozen strawberrys instead of fresh ?strawberrys ?if so how much frozen berry's should I use
Yes you can, and use the same amount. Thanks for watching my friend. Here is my latest pie video recipe. Waitrose Turkey and ham pie
th-cam.com/video/QSSdkl-jiM0r/w-d-xo.htmlecipe
Here is the ingredients list and full written method on the Waitrose website, www.waitrose.com/ecom/recipe/turkey-ham-pie and Waitrose Rosemary salt roast potatoes
www.waitrose.com/ecom/recipe/roast-potatoes-with-rosemary-salt
Plus checkout my Christmas playlist here, 17 fantastic Christmas recipes, from roast potatoes, to roast turkey, everything you need for a great and successful Christmas day dinner.
th-cam.com/play/PLUISvii9kE4_4Y1Hl7AI6OtfDywnI3yQO.html
Thank you John ill check out your other recipes as well- love your channel- Wishing you and all your family a very happy and healthy New year! X
thanks a lot for your tips and details .. looks amazing .. does it apply for other kind of fruits?
Thanks again for watching Meena Kadhimi much appreciated, Yes I use the ratio of fruit and sugar in all my jams, some fruits don't need added pectin powder and some do, you can just google the pectin content of any fruit to make sure.
John Kirkwood yeah I read about that Aby way I need to order it coz we don’t have in my country
Thanks again Meena. Green apples are a good source for pectin. If you chop a few apples up including the skin and core and everything, simmer in water until it all breaks down to a mush, then strain everything through a fine cloth like 100% cotton or a cheesecloth, the liquid you're left with will be rich in pectin, just an idea. :o)
John Kirkwood great idea .. will try it 👍🏼🙏
Thank you John, am in Ghana and Banana and pineapples are wasted here can I please use the same method to prepare jam with them
I am quite enjoying your videos. Question for you regarding sugar used in the video. Would substituting Stevia for the sugar have any impact on the jelling process of the strawberry jam?
Thanks for watching Jamie much appreciated. Never tried it Jamie but doing a little research the jam will always be on the runny side without any natural sugar added at all. Sorry couldn't be a bit more helpful. I have plenty more bread, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching Jamie.
Did some googling myself. Turns out the sugar is needed because it's acting as the preservative here while stevia fools the taste buds however doesn't also take on the preserving role. At least that's my understanding of it based on reading 5 or 6 websites.
Just made up a batch using your recipe. Just experienced my first pot overflow too! (grin). It certainly came on very quickly. The funny thing is that the pot I was using is same width as yours and 1 inch deeper if I measured correctly. Oh well, larger pot next time. Ended up with only 6 250ml jars with part of a seventh. The rest that would have been jam was scooped out to get rid of overflow.
Thanks again for recipe. About to try making the whole wheat flour recipe next to go with the jam.
If your pan and the amount of strawberries and sugar were the same as mine, then your heat was probably too high, if it happens again get it off the heat until it settles down, then try again with lower temp, or like you say get a bigger pot. Are you using an electric or gas hob?.
It's an electric stove. I had the dial set to medium. I should have timed the total minutes to complete to compare it to the 52 min in your video. I think it was around the same amount of time.
Just made up the whole wheat bread loaf using your recipe including milling wheat berries using my Nutribullet. First time I've made bread (unless I count making bannock on a few camping trips).
It's been interesting making these things. Thanks again for sharing with us.
~Jamie N
There's more control with gas, like I say if boils up on gas you can just turn it down and adjust the heat instantly, with elec hob you would have to lift the pan on and off until you reach the correct temp, then write it down in the recipe so you remember it next time. Med on elec is not necessarily the same as med on gas.
Can I use frozen strawberries?
Yes absolutely. My latest bread video recipe. Cream Doughnuts. Here is the ingredients list and full written method on the channels website, profoodhomemade.com/cream-doughnuts/
Also here are links to my two accompanying videos.
Chantilly (Whipped) Cream profoodhomemade.com/chantilly-whipped-cream/
And Strawberry Syrup profoodhomemade.com/strawberry-syrup/
My books are also available from my webstore.profoodhomemade.com/shop/
and now available from my new eBay shop. www.ebay.co.uk/str/profoodhomemadebyjohnkirkwood
"""Well done again , mystery of jam making solved , thank you JOHN. """
Thanks again Brendon, as always you comments are most welcome.
Hi, may I ask why you double sterilise? Surely the sterilising solution does the job without the need for the oven? Or using the oven without the sterilising solution? Il
Thanks for watching, much appreciated. Good question George, belt and braces my friend, double security, peace of mind, put a lot of time and energy into this jam don't want to take a chance on it spoiling 4 or 5 months down the road. In fact I would have performed another sterilising operation if I was keeping it for longer than 6 month as I mentioned in the video. Please like share and subscribe, lot's more recipes on my channel.
John Kirkwood makes sense. Thanks.
Cheers mate.
My first attempt at making blueberry jam, I didn’t kill the heat right when it reached temperature and I basically ended up with blueberry candy. I was wondering if you had any recipes involving figs and/or peaches; those are my two favorite fruits.
Not yet David, but I will look into it. Thanks for watching my friend. My latest video pie recipe. Here is the ingredients list and full written method on the channels website, Individual Steak Pie profoodhomemade.com/individual-steak-pies/
Yummy jam we enjoyed!
Thanks for the comment Jenny much appreciated. I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching Jenny.
Marvellous video :) And glad to see it now, given how I'm planning on making some homemade jam as soon as the autumn harvest rolls around.
Are there any particular adjustments you'd recommend to the recipe and/or method for making an Elderberry jam?
Never made Elderberry jam, but I have made the jelly many years ago, I'm sure there'll be videos on the tube somewhere Damian.
Alright, thanks for the response.
Cheers bud.
Oh, I do have one more question, actually - roughly how much lemon juice should I use, if I am using bottled juice rather than that of a lemon?
To be on the safe side Damian, I would use 3 tablespoons, that's about how much juice you would get out of 1 average size lemon. A lot of the literature I've read and studied over the years say bottled juice is actually better than fresh squeezed for jams, something to do with a higher PH level.
HELLO JOHN NICE TO HERE FROM YOU. I WILL MAKE THE JAM YAM YAM!!
Thanks once more Annette, as always your kind comments are very welcome.
Thanks
Thanks for watching much appreciated. Please like share and subscribe for more videos.
Wow!!!!
Thanks for watching.
John I'm best friends with your granddaughter kate and I love your videos
Aww, that's so nice Annalise, Thank you, you'll have to come visit with Kate for tea, and I'll make you both some of my homemade bread, butter and cake, with some of this amazing strawberry jam. x
The Moses test 😂. You're so funny. Why did you put those paper disks for? What is their function?
Thanks Clair, they are just little wax coated discs, the idea is that wax melts and creates a seal, that's the theory anyway, sorry, I should have explained in the video :o)
Now i understand why jam is expensive, lots of energy used!
Thanks for watching. Here is my latest video recipe. wholemeal multigrain seeded loaf,
profoodhomemade.com/wholemeal-multigrain-seeded-loaf/
Ok, thanks
If you use green apples for example Francis, you don't need to add any extra pectin.