Pull the rhubarb, don't cut it. I have and grew a 50 yr old rhubarb row, 4ft high... Pulling improves health and production. Bury a fish carcass in the fall near the roots too.
@@chocalatekid8024 I am sure that they don't know everything and can still learn! We all learn all our lives, if you stop learning you are dying. As long as people are nice about their comments, it's all good! Have an amazing week!🌷
🤪 my mom had strawberry freezer jam in her freezer for 2 decades! When she died and I cleaned out those last couple of jars, I brought them home and over the next 2 years I ate them on English muffins. They were great from 1994.
Hey, always a great video!! One hint on rhubarb.... pull it out of the crown and don't cut it off. Your plants will be healthier and regrow better when stalks are pulled out.
We've used Pamona Pectin for a few years now. LOVE it! Everyone tends to say "it's a bit expensive". Remember, you're NOT using sugar, so you're saving on that side. PLUS it's CALCIUM activated!! Much healthier option! The jams taste like the real fruit too.
I don't get what the calcium has to do with it. I live in limestone country, so we already have the calcium carbonate. Maybe that's why I never heard of Pamona's. Maybe it's only sold in the non-limestone areas.
One of the best parts of your tutorials is the bits of science interspersed with whatever you’re doing. I could never understand why my big batches of jam weren’t setting up properly. Now I know why. Thanks.
My mom made an awesome *STEWED RHUBARB* ... she chopped & covered rhubarb with water, added as much sweet (ie. sugar) as desired, then and boiled --> simmered all 'til soft, which is when she'd add a corn starch slurry & stirred 'til thickened. When cooled, you can pour it over cooked oatmeal; or ice cream; sponge cake; or even eaten really cold by the spoonful 😋
I chop mine, put it in a casserole, sprinkle with sugar/sweet, cover (lid or foil) and bake at 350F/180C for 30-40 mins. It steams, makes only a little syrup and keeps its shape.
For anyone curious, the reason it's best to make jams out of underripe fruit is because fruit has more pectin when it's not ripe. The more pectin in your fruit, the less store bought pectin you need to add. Pectin is what gives underripe fruit it's tartness. This is the reason lemon juice is often added to jams. It's a great way to preserve excess fruit, or fruit that began growing too late in the season to be ripe by first frost (so you pick the underripe fruit and use that jams and pies). That's also why SO much sugar was added to jams, because all that underripe fruit was too tart to eat. And, the sugar helps preserve it nicely. Keep in mind, though, that while using raw honey sounds great, if you cook your jam (opposed to a raw foods diet), the beneficial properties of honey will die in the cooking process. But honey itself is a GREAT preservative, raw or cooked.
pectin doesn't give under ripe fruit any tartness, that is the natural acidity of the fruit not being masked by the sugars that develop as it ripens. Lemon is added for an anti oxidant, helps preserve the colour 👍
@@finbag1 The amount of acidity doesn't change the flavor as fruit ripens even if acidity stays the same, so acidity doesn't equal tartness. Pectin DOES have a flavor, but since it's only tart without an aroma, humans like to call that "flavorless". Pectin indeed gives under-ripe fruits their tartness. Not all, but most.
@@Sarai_Anna_bornagain Fresh lemons are always better! Lemon juice is just easier to get ahold of in the needed quantities over fresh lemons, but if you have fresh ones, totally use those instead! I usually use about 1/4 of a cup of lemon juice, but the exact amount will depend on how much other liquid you have in there already, or to taste. If you intend to use more than 3/4 cup of lemon just per batch (and I'm basing this on an amount of about 8 cups of jam total) you might want to add a little more sugar unless you're going for a lemon jam.
The calcium water will also freeze well. I just made spiced blueberry jam with honey. I took the jar of calcium water out of the freezer and I allowed it to begin thawing. When it was soft enough to chip with a fork, I chipped out enough for the recipe. I put the jar back in the freezer and allowed the chipped calcium water to thaw completely and measured the amount needed for the recipe. The jam turned out perfectly. At that time the calcium water had been in the freezer for over a year.
I just made raspberry jelly and was sad that I had to use so much sugar. I am thrilled to learn there is a better way. We eat less jam and jelly because it is so sweet. Now we can really enjoy our harvest more.
Caroline- I just bought my first packages of Pomonas pectin and will be using it today to make my wild black raspberry/mulberry jam! I am very much looking forward to not having to add 8 cups of sugar! SHEESH! Who needs that!?! I found an amazing way to use my extra rhubarb this year that I think you and the kids may enjoy! It’s been a favorite with many of my family and friends all summer long and is even being requested still!! You take as much rhubarb as you want/have to fill as many of your 4 Harvest Right freeze dryer trays as you plan to use. Cut the stalks into 1/2 inch chunks. Put them in a deep pot- cover with your favorite 100% fruit juice. Add sweetener if you choose in the amount to your taste. If any at all. Turn the pot on and warm it up but don’t boil it. You’ll do some sampling of the rhubarb to keep it perfect- let it steep long enough to absorb the flavor and sweetness from the juice - yet still hold its shape. It will be soft but definitely holding its shape. Use a slotted spoon and remove from the juice into a strainer and give it a quick rinse to get the excess juice off (important when freeze drying so it doesn’t crystallize the sugars on the surface). Then stick it in the freeze dryer and run the cycle! Only met 2 that didn’t care for it! Candied rhubarb! The original recipe called for soaking/steeping it in jell-o but I prefer 100% fruit juices. Any flavor of either will work. Hopefully you’ll try it. A good way to use up extra rhubarb- I’m about to go pick mine again and make a batch for some Christmas baskets for those who love it! Enjoy! Thank you for all your great videos and teaching me so, so many new things all the time! Hoping I just taught you something new in return. God bless
So nice to see you making videos again. You were missed. I used a chopped apple, skin and flesh, to thicken jams instead of any pectin. It works great.
@@47retta It has the look and texture of celery but quickly loses its shape when cooked. It has a strange taste that people either love or hate. It is bitter tasting yet has floral notes and needs lots of sugar although some varieties are 'forced' and are less bitter.
Pomona"s pectin is a wonderful alternative. They offer a good recipe book as well. Another option would be to freeze your jam fruits for later processing and in the fall when the temps are cooler as the Quince are ripe add that to your recipe. Quince has more natural pectin than apples.
My mother made an amazing end of season rhubarb punch. Fill a large kettle, roaster, canner, depending on how much rhubarb you have 1/2-3/4 full of coursely diced rhubarb, fill pan full of water, slowly simmer 4 hours or more. Dissolve sweetener to taste, add generous amt. Fresh mint. Strain into gallon jar(s) Chill & enjoy. This is a great way to use older tough rhubarb & it's an amazing pretty light pink punch. My favorite 😍
I have used rhubarb for fifty years and this year I decided to use the food processor for slicing it. I did it for both my jam and pies and it worked very well!
I was SHOCKED when I canned peach jam! 4 cups of fruit and 7 cups of sugar!!! I had NO IDEA Jams were loaded with that much sugar. Yes, I do low sugar now. This was great!
I just made a dozen hot pepper jams with frozen fruit and peppers I grew. All the recipes called for 4-7 cups of sugar so the pectin would set. I got the low sugar pectin and put in 1 cup of sugar and they set just fine. And to me they still taste plenty sweet. I'm might even use less sugar next time. Fruit is already sweet. And it clearly doesn't need tons of sugar to firm up the pectin.
Thank you for demonstrating and explaining Pomona's pectin! I would like my daughter to start using it for her son. BTW: Jam is NEVER in my fridge for 3 weeks! Which is why I don't have it in there very often!😂
Great to know about using Pomona's and honey instead of sugar. However, for that amount of jam, I'd can it in 8 ounce jars and use a smaller stock pot. Or even a smaller capacity but tall stock pot for the half quart jars. It just takes forever for my water to boil in a big canner, between my glasstop stove and elevation. In the beginning I didn't realize I could do that, so I'm sharing.
You might try a outdoor propane stove for canning instead of the glass top. Just be careful to keep the BTU in range for your canner, but it would likely be much faster.
Just in time.... making strawberry jam next week and picking up Pomona pectin today and the strawberries next week! Thank you Carolyn, I didn't know I could use maple syrup or honey!
I just made strawberry jam today. I started using Pomona’s a few years ago. I did a double batch and only used two cups stevia. I like it a little tart. Plus I can give to my friend with diabetes because he can have this. Thanks for showing this. I will have to use some rhubarb next year.
Someone else may have made this comment already, but I would highly discourage Splenda as an alternative sweetener- I am surprised that Carolyn mentioned it actually... Splenda is chemical sugar (poison), not good for diabetics or anyone trying to reduce sugar and be healthier. Perhaps Stevia from the plant would be a great, more natural sweetener alternative. Everything else looks wonderful about this recipe! Always good things coming from Homesteading Family :)
Make your own calcium powder. Eggshells are pure calcium. Roast the shells to be able to remove sticky pieces left in the shell. Then grind the roasted shells in your Osterizer and bingo! calcium powder.
Great job!!! I have my toasted bread ready, just waiting for 2 scoops of jam! FANTASTIC hint when taking jars full of hot water and draining them. Hot water on your hands HURTS!😊
I found out that a kitchen sissors cuts through Rhurbarb easily. If you cut the tops off the Strawberries a little longer , you can throw them in your garden and they grow.
Luckily I waited a day to do my Canning! And all ur new videos gets into my news feed! Here in Michigan it's slim pickings for strawberries this year. But I got enough to make this recipe! And I'm not kidding I couldn't find many recipes yesterday using pamonias pectin. Today the name of the game is I win. Hehe. Thanks again for all ur great content!!! I appreciate everything u do for us and ur family!
Perfect timing. I was just looking for this type of recipe. Made a strawberry rhubarb crisp and wanting to do a jam as well but definitely way less sugar to none. Thanks
I can't WAIT to try this. I don't eat even homemade jelly due to all the sugar. Seems like this could also be made with Stevia. Also, I love that you write on your glass jars with Sharpie. That's so much faster than traditional labels (not as pretty but it gets the job done). Plus the Sharpie comes off very easily with a scrub pad.
❤❤ Thank you for sharing!! Our weather (Pacific NW zone 6b) has been sudden hot, sudden cold, so our plants are either great or just okay. Our strawberries are doing okay, but not all plants are putting out strawberries at once though they are June bearing. For now I will live vicariously through your amazing recipes!! My guess is here in a week or two they will all ripen at once and we will have a rush to use them. 😂 ❤️❤️ We are working around the odd weather the best we can. Thank you for inspiring everyone! ❤❤
You could just freeze the friit and make the stuff later. I would really love to have a slice of homemade str-rhubarb pie. Haven't had one in 40 years!
The stones and seeds of fruit are full of pectin. I find it best to cook the fruit till the water is reduced and then add the sugar. If you add the sugar when there is less water in the fruit it will reach jam heat of sweets and jam cooking quickly. I find that with lots of pectin, the jam does not go off though there is not much sugar in it. Pectin works against molds. Pectin is only meant to cook for twenty miutes I have heard. You can stone the fruit and then put the stones in a piece of muslin so as to cook the stones without getting your jam full of stones.
My husband is type 1 diabetic and I've recently picked up making jellies, jams and preserves and what inevitably ends up being a few jars of heavy syrup... he really wanted me to try my hand at some "sugar free" recipes and, I've not been real impressed with the 'other' brands. I'm excited to give Pomona's pectin a try.
My step son and daughter in law brought us rhubarb on Mother's Day. I chopped it and froze it because I've never used it before. I may try this jam! What a great recipe. Adding that pectin to my azure standard list right now!
Rhubarb contains a lot of water, so when thawing, you may notice that its very wet! I just froze some with 2/3 Cup sugar in a quart size bag if choped rhubarb. I read on the NCHFP site that freezing with sugar gives a better end product. When i freeze without sugar it gets frezer burn.
I agree on so much sugar. I do low sugar using pectin for low sugar and use of honey etc. I have given to friends 1 with full sifar and one much reduced. They hesitated on low sugar but eventually tried it. They all agreed in the low sufar you coukd actually taste the fruit and liked it much better.
I discovered Pomona’s several years ago. I love fresh blackberry jam but was so bothered by the standard pectin’s 50-50 fruit to sugar ratio. I took a lot of time to pick ripe and sweet berries and knew I didn’t need so much sugar for taste. At the time it took several hours of googling before I found Pomona’s. I often make jam now with either a mix of monk fruit and swerve to make it completely sugar free/keto or I use just a little sugar and monk fruit. So I never worry about my jam being sugared up like candy. I also never worry if it’ll jell right. Pomona’s always jells up.
I don't need smell o vision. My mouth is watering too. Carolyn. I love my rhubarb peeled and raw with salt to taste. I'm in my 70's and started canning last fall. Your channel gave me the confidence to venture. Looks like you put the rhubarb leaf down under the plant. You don't get slugs etc coming up and feeding on your plant?
If you're diabetic use monk fruit or Stevia sweetener I also use chia seeds to thicken my jam instead of pectin or add apple to whatever fruit Jan I'm making.
I make strawberry rhubarb “preserves” with honey and chia seeds. It gels beautifully and is a hit with most people I work with. I just vacuum seal and put the jars in the deep freezer so I can have some later in the year.
The recipe calls to put them in whole before blending. I personally like to blend everything together and then mix the chia seeds in whole (I like the texture better). It gels both ways.
I've been using Pomona's for a few years now but everytime I attempt to waterbath my jams and jellys they turn into syrups! My Amish neighbors said that they don't can their jams/jellys, so I tried that and it came out perfectly. I have a dandelion jelly video showing last year's waterbathed "syrup" vs. this year's jelly when not canning it, if you're interested!
Yep. My mom used to put the hot jam into clean hot jars, then pour melted paraffin wax on top. Once the thin layer of wax cools, she did one more layer of wax and swished it around so it sealed well. A metal lid would protect the wax plug. It was fun opening jam jars! 😊
I want to be able to use more jam on my bread or in my cottage cheese but the sugar content puts me in check from using as much as I really would like. Finding a way to use less sugar would allow for this and keep the sugar for baking. I feel like I end up burning through my bulk sugar when canning. Thanks for sharing this!
If you let the pan of jam just wait for 5-7 minutes. It'll cool marginally, then stir it and the fruit will redistribute and you dont get fruit float. Even works for citrus margarine
I understood honey to be something that should never be heated over 120°. Supposedly bees won't use honey that has been superheated due to the changes that it causes... no clue if it's true, but I use coconut sugar, and maple syrup for heated recipes if I'm avoiding cane sugar.
Hi, your channel popped up in my feed, and it was really interesting because my mother used to cook with rhubarb for pies and such and then I noticed on your counter you have a box that I’ve never heard of before except it’s the name of my city . I live in Pomona, California! I think I’m gonna have to get me some of that pectin, I’m looking forward to watching more of your videos. Have a great week!🌱💚🌱
Calcium water is a solution you make with water and the monocalcium phosphate powder (food-grade rock mineral source) that comes in its own packet with every purchase of Pomona’s Pectin. The Pomona’s Pectin directions tell you how to make calcium water with the calcium powder.
To save some time, you can place your clean jars, on a cookie sheet and put in oven at 225 for 20 minutes. This not only heats them up and ready for hot jams but also sterilizes them. I put them in the oven and leave them at that temperature until I’m ready to put the jams in the jars, so it doesn’t matter if it’s in there for more than 20 minutes. Also, i recently found out that with hot jars, and hot jams, i dont need to can them in water bath. When you place your hot cooked jam in the jar, which the jar is going to be hot as well, you just put the lid and screw on the rim and leave it on the counter. Then when the food and jar slowly cools down, it creates a vacuum and seals your lids for you, saving so much time and unnecessary water bath canning. Thanks for the video. Blessings from Canada 👩🏻🌾🍁
My gran always sealed her jams and jellies aftervtheyvwere done with warm wax. Dunno why, i guess for an extra seal. I was just a little kid, so don't remember why she said she did it, but it was always good for years.
I never understood why vegetables don't need all that sugar and fruit does when canning. Thanks for the video because all that sugar has kept me from ever attempting to make my own.
Pull the rhubarb, don't cut it. I have and grew a 50 yr old rhubarb row, 4ft high... Pulling improves health and production. Bury a fish carcass in the fall near the roots too.
Yes def pull the stalk & twist it at the same time. Didn’t know about the fish head. Mum used to bury liver around passion fruit
Oh come on,,these people are our esteemed experts! We hang on their every move!
Plant looks pretty healthy! She must be doing something right😂
I want to start some rhubard but can never find any in a store.
@@chocalatekid8024 I am sure that they don't know everything and can still learn! We all learn all our lives, if you stop learning you are dying. As long as people are nice about their comments, it's all good! Have an amazing week!🌷
🤪 my mom had strawberry freezer jam in her freezer for 2 decades! When she died and I cleaned out those last couple of jars, I brought them home and over the next 2 years I ate them on English muffins. They were great from 1994.
What a talented daughter you have to have carved such a lovely spoon!😊
Hey, always a great video!! One hint on rhubarb.... pull it out of the crown and don't cut it off. Your plants will be healthier and regrow better when stalks are pulled out.
a grapefruit spoon is a wonderful tool for hulling strawberries too!
We've used Pamona Pectin for a few years now. LOVE it!
Everyone tends to say "it's a bit expensive". Remember, you're NOT using sugar, so you're saving on that side. PLUS it's CALCIUM activated!! Much healthier option! The jams taste like the real fruit too.
I don't get what the calcium has to do with it. I live in limestone country, so we already have the calcium carbonate. Maybe that's why I never heard of Pamona's. Maybe it's only sold in the non-limestone areas.
One of the best parts of your tutorials is the bits of science interspersed with whatever you’re doing. I could never understand why my big batches of jam weren’t setting up properly. Now I know why. Thanks.
My mom made an awesome *STEWED RHUBARB* ... she chopped & covered rhubarb with water, added as much sweet (ie. sugar) as desired, then and boiled --> simmered all 'til soft, which is when she'd add a corn starch slurry & stirred 'til thickened. When cooled, you can pour it over cooked oatmeal; or ice cream; sponge cake; or even eaten really cold by the spoonful 😋
Sounds great!
Hello
It's awesome on a toasted English muffin😊
I chop mine, put it in a casserole, sprinkle with sugar/sweet, cover (lid or foil) and bake at 350F/180C for 30-40 mins. It steams, makes only a little syrup and keeps its shape.
Instead of water, use orange juice. Gives it a lovely flavour.
Strawberry/rhubarb is one of my most favorite food combinations.
Hello Reading
For anyone curious, the reason it's best to make jams out of underripe fruit is because fruit has more pectin when it's not ripe. The more pectin in your fruit, the less store bought pectin you need to add. Pectin is what gives underripe fruit it's tartness. This is the reason lemon juice is often added to jams. It's a great way to preserve excess fruit, or fruit that began growing too late in the season to be ripe by first frost (so you pick the underripe fruit and use that jams and pies). That's also why SO much sugar was added to jams, because all that underripe fruit was too tart to eat. And, the sugar helps preserve it nicely.
Keep in mind, though, that while using raw honey sounds great, if you cook your jam (opposed to a raw foods diet), the beneficial properties of honey will die in the cooking process. But honey itself is a GREAT preservative, raw or cooked.
pectin doesn't give under ripe fruit any tartness, that is the natural acidity of the fruit not being masked by the sugars that develop as it ripens. Lemon is added for an anti oxidant, helps preserve the colour 👍
@@finbag1 The amount of acidity doesn't change the flavor as fruit ripens even if acidity stays the same, so acidity doesn't equal tartness. Pectin DOES have a flavor, but since it's only tart without an aroma, humans like to call that "flavorless". Pectin indeed gives under-ripe fruits their tartness. Not all, but most.
Can you use lemon juice from fresh lemons instead of pectin?
@@Sarai_Anna_bornagain Fresh lemons are always better! Lemon juice is just easier to get ahold of in the needed quantities over fresh lemons, but if you have fresh ones, totally use those instead! I usually use about 1/4 of a cup of lemon juice, but the exact amount will depend on how much other liquid you have in there already, or to taste. If you intend to use more than 3/4 cup of lemon just per batch (and I'm basing this on an amount of about 8 cups of jam total) you might want to add a little more sugar unless you're going for a lemon jam.
@@homesteadgamer1257 so I can use lemon juice from lemons or from a bottle instead of pectin or must pectin still be used?
The calcium water will also freeze well. I just made spiced blueberry jam with honey. I took the jar of calcium water out of the freezer and I allowed it to begin thawing. When it was soft enough to chip with a fork, I chipped out enough for the recipe. I put the jar back in the freezer and allowed the chipped calcium water to thaw completely and measured the amount needed for the recipe. The jam turned out perfectly. At that time the calcium water had been in the freezer for over a year.
Wow! That's Amazing! Good to know! Thanks
I just made raspberry jelly and was sad that I had to use so much sugar. I am thrilled to learn there is a better way. We eat less jam and jelly because it is so sweet. Now we can really enjoy our harvest more.
You always have such great how to videos Carolyn thank you 😊
Glad you like them!
Caroline-
I just bought my first packages of Pomonas pectin and will be using it today to make my wild black raspberry/mulberry jam! I am very much looking forward to not having to add 8 cups of sugar! SHEESH! Who needs that!?!
I found an amazing way to use my extra rhubarb this year that I think you and the kids may enjoy! It’s been a favorite with many of my family and friends all summer long and is even being requested still!! You take as much rhubarb as you want/have to fill as many of your 4 Harvest Right freeze dryer trays as you plan to use. Cut the stalks into 1/2 inch chunks. Put them in a deep pot- cover with your favorite 100% fruit juice. Add sweetener if you choose in the amount to your taste. If any at all. Turn the pot on and warm it up but don’t boil it. You’ll do some sampling of the rhubarb to keep it perfect- let it steep long enough to absorb the flavor and sweetness from the juice - yet still hold its shape. It will be soft but definitely holding its shape. Use a slotted spoon and remove from the juice into a strainer and give it a quick rinse to get the excess juice off (important when freeze drying so it doesn’t crystallize the sugars on the surface). Then stick it in the freeze dryer and run the cycle! Only met 2 that didn’t care for it! Candied rhubarb! The original recipe called for soaking/steeping it in jell-o but I prefer 100% fruit juices. Any flavor of either will work. Hopefully you’ll try it. A good way to use up extra rhubarb- I’m about to go pick mine again and make a batch for some Christmas baskets for those who love it! Enjoy!
Thank you for all your great videos and teaching me so, so many new things all the time! Hoping I just taught you something new in return.
God bless
So nice to see you making videos again. You were missed. I used a chopped apple, skin and flesh, to thicken jams instead of any pectin. It works great.
Sounds great!
How much Apple to how much jam please? Thank you in advance
Back in the day when I used to can we would make what we called grapple jelly it was grape apple and my son's favorite.😊
What does rhubarb taste like?
@@47retta
It has the look and texture of celery but quickly loses its shape when cooked. It has a strange taste that people either love or hate. It is bitter tasting yet has floral notes and needs lots of sugar although some varieties are 'forced' and are less bitter.
Pomona"s pectin is a wonderful alternative. They offer a good recipe book as well. Another option would be to freeze your jam fruits for later processing and in the fall when the temps are cooler as the Quince are ripe add that to your recipe. Quince has more natural pectin than apples.
My mother made an amazing end of season rhubarb punch. Fill a large kettle, roaster, canner, depending on how much rhubarb you have 1/2-3/4 full of coursely diced rhubarb, fill pan full of water, slowly simmer 4 hours or more. Dissolve sweetener to taste, add generous amt. Fresh mint. Strain into gallon jar(s) Chill & enjoy. This is a great way to use older tough rhubarb & it's an amazing pretty light pink punch. My favorite 😍
I have used rhubarb for fifty years and this year I decided to use the food processor for slicing it. I did it for both my jam and pies and it worked very well!
Great tip!
I was SHOCKED when I canned peach jam! 4 cups of fruit and 7 cups of sugar!!! I had NO IDEA Jams were loaded with that much sugar. Yes, I do low sugar now. This was great!
That's why I never eat jams and jellies or any dessert anymore. They are 2/3rds sugar!
I just made a dozen hot pepper jams with frozen fruit and peppers I grew. All the recipes called for 4-7 cups of sugar so the pectin would set. I got the low sugar pectin and put in 1 cup of sugar and they set just fine. And to me they still taste plenty sweet. I'm might even use less sugar next time. Fruit is already sweet. And it clearly doesn't need tons of sugar to firm up the pectin.
Thank you for demonstrating and explaining Pomona's pectin! I would like my daughter to start using it for her son. BTW: Jam is NEVER in my fridge for 3 weeks! Which is why I don't have it in there very often!😂
Great to know about using Pomona's and honey instead of sugar. However, for that amount of jam, I'd can it in 8 ounce jars and use a smaller stock pot. Or even a smaller capacity but tall stock pot for the half quart jars. It just takes forever for my water to boil in a big canner, between my glasstop stove and elevation. In the beginning I didn't realize I could do that, so I'm sharing.
Hello 👋
You might try a outdoor propane stove for canning instead of the glass top. Just be careful to keep the BTU in range for your canner, but it would likely be much faster.
Just in time.... making strawberry jam next week and picking up Pomona pectin today and the strawberries next week! Thank you Carolyn, I didn't know I could use maple syrup or honey!
I just made strawberry jam today. I started using Pomona’s a few years ago. I did a double batch and only used two cups stevia. I like it a little tart. Plus I can give to my friend with diabetes because he can have this. Thanks for showing this. I will have to use some rhubarb next year.
Thanks I just picked my first rhubarb this year.
I love it too. You get more of the fruit flavor and not just sugar.
Someone else may have made this comment already, but I would highly discourage Splenda as an alternative sweetener- I am surprised that Carolyn mentioned it actually... Splenda is chemical sugar (poison), not good for diabetics or anyone trying to reduce sugar and be healthier. Perhaps Stevia from the plant would be a great, more natural sweetener alternative. Everything else looks wonderful about this recipe! Always good things coming from Homesteading Family :)
Thanks so much, it is great to know a way to make jam without so much sugar in it.
Make your own calcium powder. Eggshells are pure calcium. Roast the shells to be able to remove sticky pieces left in the shell. Then grind the roasted shells in your Osterizer and bingo! calcium powder.
I learn so much from the comments! Thank you good peeps of yt!
Great clear instructions, fabulous video, thank you!
Glad it was helpful!
Thanks for the Pomona’s tutorial. Very clear instructions 😊
Pomona's ROCKS. I've been using it for 10 years. Magic stuff.
Great job!!! I have my toasted bread ready, just waiting for 2 scoops of jam! FANTASTIC hint when taking jars full of hot water and draining them. Hot water on your hands HURTS!😊
Rhubarb is excellent in brownies it mimics cherries
Sugar just doubled in price because its jam season here in Finland and the greedy supermarket monopolies have upped the price, so this is great.
I found out that a kitchen sissors cuts through Rhurbarb easily.
If you cut the tops off the Strawberries a little longer , you can throw them in your garden and they grow.
Luckily I waited a day to do my Canning! And all ur new videos gets into my news feed! Here in Michigan it's slim pickings for strawberries this year. But I got enough to make this recipe! And I'm not kidding I couldn't find many recipes yesterday using pamonias pectin. Today the name of the game is I win. Hehe. Thanks again for all ur great content!!! I appreciate everything u do for us and ur family!
I love it on home churned vanilla ice cream!
Thank you so much! I've been wondering for a few years how to make jam and jellies without refined sugar. My family will be thrilled, they love jam
Perfect timing. I was just looking for this type of recipe. Made a strawberry rhubarb crisp and wanting to do a jam as well but definitely way less sugar to none. Thanks
Sounds great!
Thank you for showing how to use this pectin. After growing up using certo for 50 years I was apprehensive about new canning procedures
I was so excited to see this title! Thank you....many blessings sweet family!
I can't WAIT to try this. I don't eat even homemade jelly due to all the sugar. Seems like this could also be made with Stevia.
Also, I love that you write on your glass jars with Sharpie. That's so much faster than traditional labels (not as pretty but it gets the job done). Plus the Sharpie comes off very easily with a scrub pad.
❤❤ Thank you for sharing!! Our weather (Pacific NW zone 6b) has been sudden hot, sudden cold, so our plants are either great or just okay. Our strawberries are doing okay, but not all plants are putting out strawberries at once though they are June bearing. For now I will live vicariously through your amazing recipes!! My guess is here in a week or two they will all ripen at once and we will have a rush to use them. 😂 ❤️❤️ We are working around the odd weather the best we can. Thank you for inspiring everyone! ❤❤
You could just freeze the friit and make the stuff later. I would really love to have a slice of homemade str-rhubarb pie. Haven't had one in 40 years!
What a lovely recipe Carolyn
You can add saved beet juice for more natural red color.😊
Graceful acres I was just going to say the same thing. My grandma taught me that 60 years ago..
The stones and seeds of fruit are full of pectin. I find it best to cook the fruit till the water is reduced and then add the sugar. If you add the sugar when there is less water in the fruit it will reach jam heat of sweets and jam cooking quickly. I find that with lots of pectin, the jam does not go off though there is not much sugar in it. Pectin works against molds.
Pectin is only meant to cook for twenty miutes I have heard.
You can stone the fruit and then put the stones in a piece of muslin so as to cook the stones without getting your jam full of stones.
I've been looking for a recipe like this. Thank you! Much love from the Midwest US 💖
Look forward to working with the Pamona! Try the end of your potato peeler for hulling :)
My mom made a rhubarb sauce too which was amazing on toast!
Thank you for addressing this
My husband is type 1 diabetic and I've recently picked up making jellies, jams and preserves and what inevitably ends up being a few jars of heavy syrup... he really wanted me to try my hand at some "sugar free" recipes and, I've not been real impressed with the 'other' brands. I'm excited to give Pomona's pectin a try.
This is a wonderful post
I love your amount of details. Thank you so much. Love your channel.
You do a great job of explaining everything and makes it so simple and easy. Thank you!!!
Thanks for watching!
Wonderful tutorial & great teaching; thanks for sharing! I just bought some Pomona so will try it soon with my rhubarb! Blessings to all🤗💜🇨🇦
Tomato topper works great also for taking the tops off.
Thank you so much! I have been looking for a low sugar alternative for canning my jam and this is perfect! I can't wait to make this recipe!🍓🍓🍓
My step son and daughter in law brought us rhubarb on Mother's Day. I chopped it and froze it because I've never used it before. I may try this jam! What a great recipe. Adding that pectin to my azure standard list right now!
Sounds great!
Rhubarb contains a lot of water, so when thawing, you may notice that its very wet! I just froze some with 2/3 Cup sugar in a quart size bag if choped rhubarb.
I read on the NCHFP site that freezing with sugar gives a better end product. When i freeze without sugar it gets frezer burn.
Thank you. I love jelly but was tired of all the sugar. I will try this. God Bless.
I agree on so much sugar. I do low sugar using pectin for low sugar and use of honey etc. I have given to friends 1 with full sifar and one much reduced. They hesitated on low sugar but eventually tried it. They all agreed in the low sufar you coukd actually taste the fruit and liked it much better.
Fun video to watch! Excellent explanation too
Hello 👋
I just added the pectin to my next azure order! I'm looking forward to making low sugar freezer jam!
That sounds delicious!
@@HomesteadingFamily I grew up with it, but haven't been able to make a good sugar free or less sugar version - until now!
I started using Bernardin’s no sugar necessary pectin and it works fabulously. Instead of 5 cups of sugar, I used 1.5 cups.
I like to do a quick pulse with my food processor for my strawberries.
Thx! I just did it! It’s so good!
Thank you for this.
I've been using Pomona's for many years and now that I'm diabetic it's even more important to lower the sugar.
I so enjoyed the video!
I discovered Pomona’s several years ago. I love fresh blackberry jam but was so bothered by the standard pectin’s 50-50 fruit to sugar ratio. I took a lot of time to pick ripe and sweet berries and knew I didn’t need so much sugar for taste. At the time it took several hours of googling before I found Pomona’s. I often make jam now with either a mix of monk fruit and swerve to make it completely sugar free/keto or I use just a little sugar and monk fruit. So I never worry about my jam being sugared up like candy. I also never worry if it’ll jell right. Pomona’s always jells up.
I don't need smell o vision. My mouth is watering too.
Carolyn.
I love my rhubarb peeled and raw with salt to taste. I'm in my 70's and started canning last fall. Your channel gave me the confidence to venture.
Looks like you put the rhubarb leaf down under the plant.
You don't get slugs etc coming up and feeding on your plant?
I'm making black raspberry & red raspberry 😋 Next batch is Japanese Knotweed & Strawberry jam next. Full of reservatrol.
Thank you for sharing this recipe Cant wait to make jam had a bumper crop of strawberries n rhubarb 😊🍓 👍
What about adding Stevia? I just bought a plant and have used a fresh leaf in my herbal teas. The sweetness is pretty concentrated.
I am hoping to see this info as well. We use stevia and I’d like to see how much of that to use in this recipe
The sugar is the preservative the stevia is an ingredient you add as much or as little as you want.
Thank you for sharing this awesome recipe!! 🍓🍯
Hope you enjoy!
If you're diabetic use monk fruit or Stevia sweetener I also use chia seeds to thicken my jam instead of pectin or add apple to whatever fruit Jan I'm making.
I make strawberry rhubarb “preserves” with honey and chia seeds. It gels beautifully and is a hit with most people I work with.
I just vacuum seal and put the jars in the deep freezer so I can have some later in the year.
Hello, how do you put de chia seeds, whole or in powder thank you for your answer. Be save
The recipe calls to put them in whole before blending. I personally like to blend everything together and then mix the chia seeds in whole (I like the texture better).
It gels both ways.
What amount of seeds to fruit?
I've been using Pomona's for a few years now but everytime I attempt to waterbath my jams and jellys they turn into syrups! My Amish neighbors said that they don't can their jams/jellys, so I tried that and it came out perfectly. I have a dandelion jelly video showing last year's waterbathed "syrup" vs. this year's jelly when not canning it, if you're interested!
Yep. My mom used to put the hot jam into clean hot jars, then pour melted paraffin wax on top. Once the thin layer of wax cools, she did one more layer of wax and swished it around so it sealed well. A metal lid would protect the wax plug. It was fun opening jam jars! 😊
if you put hot jelly or jam into hot jars and lids it will seal up great, always do this now and no problems
I used to make a lot of strawberry rhubarb, blueberry rhubarb and pineapple rhubarb pies.
Yum!
I want to be able to use more jam on my bread or in my cottage cheese but the sugar content puts me in check from using as much as I really would like. Finding a way to use less sugar would allow for this and keep the sugar for baking. I feel like I end up burning through my bulk sugar when canning. Thanks for sharing this!
Thank You for sharing
Hello
If you let the pan of jam just wait for 5-7 minutes. It'll cool marginally, then stir it and the fruit will redistribute and you dont get fruit float. Even works for citrus margarine
I understood honey to be something that should never be heated over 120°. Supposedly bees won't use honey that has been superheated due to the changes that it causes... no clue if it's true, but I use coconut sugar, and maple syrup for heated recipes if I'm avoiding cane sugar.
I use juice of 1 lemon 4 cups sugar to 4 cups fruit. It's worked every time.
That's a lot of sugar.
Hi, your channel popped up in my feed, and it was really interesting because my mother used to cook with rhubarb for pies and such and then I noticed on your counter you have a box that I’ve never heard of before except it’s the name of my city . I live in Pomona, California! I think I’m gonna have to get me some of that pectin, I’m looking forward to watching more of your videos. Have a great week!🌱💚🌱
I like the idea of using alternative sweetners for jams. The calcuim in this pectin - is it the same as lime used for pickling and preserving?
Calcium water is a solution you make with water and the monocalcium phosphate powder (food-grade rock mineral source) that comes in its own packet with every purchase of Pomona’s Pectin. The Pomona’s Pectin directions tell you how to make calcium water with the calcium powder.
Hello Charlotte
Thank you so much !! Just in time for me to want to keep eating g jam but with different sugars. 😊
Morning breakfast biscuits! 🤤
Thanks so much for the pectin and calcium powder tips! I am saving this video for later!! ❤❤
Glad it was helpful!
Awesome video, thank you
I’ll have to try this , I make strawberry jam every year 😇🙏🏻🙏🏻🙏🏻
Thank you for sharing 🙏❤🤗
Thanks for sharing😊 It's on my jam list.
Another great video Carolyn
Glad you enjoyed it
I’ll be willing to bet I could use Allulose with this. If so that would be amazing! 😱
Why do you lay the leaf part of the rhubarb plant back into the rhubarb patch?
Carolyn, I noticed you didn't add lemon juice, but the Pomona pectin has that on the instruction sheet. Is lemon juice necessary?
To save some time, you can place your clean jars, on a cookie sheet and put in oven at 225 for 20 minutes. This not only heats them up and ready for hot jams but also sterilizes them. I put them in the oven and leave them at that temperature until I’m ready to put the jams in the jars, so it doesn’t matter if it’s in there for more than 20 minutes.
Also, i recently found out that with hot jars, and hot jams, i dont need to can them in water bath.
When you place your hot cooked jam in the jar, which the jar is going to be hot as well, you just put the lid and screw on the rim and leave it on the counter. Then when the food and jar slowly cools down, it creates a vacuum and seals your lids for you, saving so much time and unnecessary water bath canning.
Thanks for the video.
Blessings from Canada 👩🏻🌾🍁
My gran always sealed her jams and jellies aftervtheyvwere done with warm wax. Dunno why, i guess for an extra seal. I was just a little kid, so don't remember why she said she did it, but it was always good for years.
I never understood why vegetables don't need all that sugar and fruit does when canning. Thanks for the video because all that sugar has kept me from ever attempting to make my own.
What about using concentrated fruit juice for jam like you do in a no sugar pie recipe?