If you want a strawberry that does not need any sugar, search out an old variety from Oregon called Hood. I freeze mine and they actually get sweeter in the jar. They are not growing them commercially much because they are so fragile they don't ship well. They do not have the white pith in the center which is a bonus. They are the best strawberry I have ever had but they are fragile, the slugs love them and spring rains will melt them.😊 But in a good year, oh so worth it! They are available from growers in Ca but in too large a quantity for me. They are worth searching out before they stop growing them altogether.
whenever I make jams ( any fruit) I do not add sugar or pectin. I cook it down to the thickness I want - then I can it !! Maybe adding Honey might be a better sweetener ....
Oh yes, my first strawberry jam ended up being syrup too. Lol. We used it for pancakes, ice cream, etc. I figured out that I didn’t bring the batch to a FULL boil that I couldn’t stir down before adding the sugar. We enjoy the Ball low sugar pectin and make several different jams every year. My favorite is low sugar pear jam. Nice to see the no sugar option, and I had no idea about the calcium water. I’ve never used Pomona but now I will definitely try it.
Thank you so much, this is exactly what I was looking for. I have home grown stevia that isn't liquid but a powder form, can I substitute for the liquid with the powder with it added in the juice the same way?
yah Melissa! You got a new stove!!! Love it! We seen a hint of your new pantry and office, but not a tour. Do you love it? Excited to see what is happening over at your new place as well. Did you harvest the herbs over there? Such a find!!! So happy for you!
Hello dear Melissa. I am a new gardener and this spring was our first season. Is there a video you've done so I can watch it to learn how to close down my garden for the winter? We've saved a lot for compost since we moved to our first homestead in March of this year. I've got so much to learn and I really like you and I know you've grown up with this all your life. So if you have a couple of videos I can watch on your channel, or tell me what to type in the search, I'd really appreciate it. Thank you for your Scripture readings at the end of your Podcasts. I love the Lord Jesus as well sister. God bless!
Wondering if jam or jelly made with mostly monk fruit could be tested with ph strips or a meter to make sure it is the right ph for water bath canning…
I really enjoy your videos, and tried to can some American beauty berries, first time out 🤪, with Pomona pectin and stevia, and must have had the ratio wrong, just liquid after cooling,added more pectin, slightly better, not jelled though. Should I have increased the calcium water too? Thank you for your posts! TL.
Have you a recommendation for powdered stevia extract. I've lived low carb for 4 years now and want to make some jam. I have the Pomona Pectin and will use frozen berries. I'm experience in canning and have made the low-sugar with SureJell. Great video. 😊 I hope you didn't throw out the strawberry "syrup" (my DH would have had a stroke if I thew out something that tastes that good.
Thank you for making sure canning is done safely. More people need to be like you.❤️ just one question did your jam lose any color after awhile on shelf?
It is my understanding that sugar (sucrose) serves not only as a sweetener in making jams and jellies, but also as a PRESERVATIVE (for the color). This is something that I discovered AFTER making 24 jars of strawberry jam using the low-sugar Sure-Jell pectin which eventually lost their vibrant color and now look a bit on the gray side. Are you saying that a jam made with Pomona's Pectin and NO sugar will keep it's vibrant color??????
Everything was going well until you said stevia I find it has a really bad aftertaste what I use is etherol I'm not sure if I spelled that right which is an alcohol sugar made from fruits which is the closest thing to Sugar that I found that doesn't Spike type 2 diabetes and I'm 90% sure it's the same for type one diabetics as well. Great video I'm going to give this a try with just alcohol sugar.
If you are interested try some different brands of stevia. Glass bottle liquid of the brand she used or of sweetleaf(not plastic bottle) don't seem to have that aftertaste. It really depends on the brand.
She stated that she's unsure if monk fruit will work because she used a blend of artificial sweeteners and monk fruit was one of them it was a maybe which tells me maybe not risk it.
When reading the directions included in tge box it says (you MUST add lemon juice or it won't set correctly). I didn't see you use any, or did i miss it ?
Hi! Just curious, if you thought xylitol would work in this recipe. I know you mentioned it was safe....but I wanted to double check. Also, in the video, you stay 1c 1/8 juice and in the recipe it says 3/4 c. juice. I'm sure keeping track of the details is so hard, I'm not criticizing, just clarifying. Which is correct? Thank you so much for posting this!
I haven't been able to buy your new book. It doesn't ship here. I filled a form and still haven't been contacted for the international shipping. I'm in Puerto Rico but it doesn't come up within the US state list you have on the site. I bought all your other books online and never had this problem before
Hi Jennifer, the team is working on shipping, they assured me they have all the form submissions and will be contacting everyone who filled it out as soon as they have the international shipping in place.
@@MelissaKNorris thank you. Can't wait to have my copy. Live your books. Not only do I learn a new skill or recipe but also receive the word of God throughout it
LOL so many people preserve fruit in jams and jellies - but I can't think of any use for it but on toast - and I rarely enjoy that - how else can I keep my fruit and use it after season ??? anyone have idea?
Just curious, if you triple the recipe and the ratio of sugar to pectin is correct and it's cooked properly then why won't the jam set up? Why wouldn't it work?
It has to do with how it cooks - you’d need something with a lot more surface area to cook the jam in so that all of it heats through at the same rate. The more jam in your pot, the more likely it is for certain spots to get heated more than others which will lead to a looser set.
If you want a strawberry that does not need any sugar, search out an old variety from Oregon called Hood. I freeze mine and they actually get sweeter in the jar. They are not growing them commercially much because they are so fragile they don't ship well. They do not have the white pith in the center which is a bonus. They are the best strawberry I have ever had but they are fragile, the slugs love them and spring rains will melt them.😊 But in a good year, oh so worth it!
They are available from growers in Ca but in too large a quantity for me. They are worth searching out before they stop growing them altogether.
I recently started using Pomona's and I absolutely love it!
Do we really need any sugar or sugar substitute? I make strawberry shortcake without any sugar and love it.
Thank you for the info on monk fruit. I was about to use it for apple butter this fall
Blackberry Jam, Blueberry Jam, and Raspberry Jam are great low sugar options.
whenever I make jams ( any fruit) I do not add sugar or pectin. I cook it down to the thickness I want - then I can it !!
Maybe adding Honey might be a better sweetener ....
I'm going to try your idea!
Oh yes, my first strawberry jam ended up being syrup too. Lol. We used it for pancakes, ice cream, etc. I figured out that I didn’t bring the batch to a FULL boil that I couldn’t stir down before adding the sugar. We enjoy the Ball low sugar pectin and make several different jams every year. My favorite is low sugar pear jam. Nice to see the no sugar option, and I had no idea about the calcium water. I’ve never used Pomona but now I will definitely try it.
Pear everything. Pear cobbler is the best!!
Thank you so much, this is exactly what I was looking for. I have home grown stevia that isn't liquid but a powder form, can I substitute for the liquid with the powder with it added in the juice the same way?
My favorite is plum! My grandpa used to make plum jelly it was soooo good
Thats what I make with Santa Rosa plums and leave the skin in it, its so delish.
I just collected seeds from store bought strawberries and planted them. I look forward to your jam thank you
yah Melissa! You got a new stove!!! Love it! We seen a hint of your new pantry and office, but not a tour. Do you love it? Excited to see what is happening over at your new place as well. Did you harvest the herbs over there? Such a find!!! So happy for you!
If your berries are naturally sweet can you make it without any sugar, stevia etc.?
Thank you much Melissa. Do I need to add ANY sugar at all??
Funny, I have never debubbled my jam in all the many years I have been canning. I didn't even know you needed to do it. Thanks for the video.
Sounds like a great recipe! I also just noticed that you have a nice new range 🙂
I love azure standard !
Hello Cynthia
Thank you for this recipe. Perfect Christmas gift for my mother in law and Mom
Awesome video
Good morning Melissa. That looks delicious. I believe I have some of that it my pantry. and I'm gonna have some for breakfast.
Thank you thank you!!
Recipe starts at 3:33
Hello dear Melissa. I am a new gardener and this spring was our first season. Is there a video you've done so I can watch it to learn how to close down my garden for the winter? We've saved a lot for compost since we moved to our first homestead in March of this year. I've got so much to learn and I really like you and I know you've grown up with this all your life. So if you have a couple of videos I can watch on your channel, or tell me what to type in the search, I'd really appreciate it. Thank you for your Scripture readings at the end of your Podcasts. I love the Lord Jesus as well sister. God bless!
Wondering if jam or jelly made with mostly monk fruit could be tested with ph strips or a meter to make sure it is the right ph for water bath canning…
It’s /Po-MO-nuh/-like Pomona, California.
Thank you! My eye twitched every time she said pomunas. Great vid otherwise.
I really enjoy your videos, and tried to can some American beauty berries, first time out 🤪, with Pomona pectin and stevia, and must have had the ratio wrong, just liquid after cooling,added more pectin, slightly better, not jelled though. Should I have increased the calcium water too? Thank you for your posts! TL.
I would use natural monk fruit sweetener instead of stevia
It’s not approved for canning
I grow Stevia. How can I use it to replace the extract? Thank you for great videos.
I dry and powder my stevia . just add a little bit at a time, to taste.
You can check out Offgrid with Doug & Tracy, here on yt.
They have a Stevia video which says how much stevia plant equals how much sugar
@@teamdivine5651 Did you mean Doug & Stacy?
Besides jellies and jams, does pectin have other culinary uses?
Have you a recommendation for powdered stevia extract. I've lived low carb for 4 years now and want to make some jam. I have the Pomona Pectin and will use frozen berries. I'm experience in canning and have made the low-sugar with SureJell. Great video. 😊 I hope you didn't throw out the strawberry "syrup" (my DH would have had a stroke if I thew out something that tastes that good.
Thank you for making sure canning is done safely. More people need to be like you.❤️ just one question did your jam lose any color after awhile on shelf?
It is my understanding that sugar (sucrose) serves not only as a sweetener in making jams and jellies, but also as a PRESERVATIVE (for the color). This is something that I discovered AFTER making 24 jars of strawberry jam using the low-sugar Sure-Jell pectin which eventually lost their vibrant color and now look a bit on the gray side. Are you saying that a jam made with Pomona's Pectin and NO sugar will keep it's vibrant color??????
Can you share where you get your calcium powered?
How long are they shelf stable for?? Fridge? Freezer?
Does your mixture foam up?
When did you add the calcium water. I cannot find in the video or on the recipe.
Found it... at the beginning with berries.
Everything was going well until you said stevia I find it has a really bad aftertaste what I use is etherol I'm not sure if I spelled that right which is an alcohol sugar made from fruits which is the closest thing to Sugar that I found that doesn't Spike type 2 diabetes and I'm 90% sure it's the same for type one diabetics as well. Great video I'm going to give this a try with just alcohol sugar.
If you are interested try some different brands of stevia. Glass bottle liquid of the brand she used or of sweetleaf(not plastic bottle) don't seem to have that aftertaste. It really depends on the brand.
Also you can use allulose. Pricey but it dies not crystallize like swerve can do at times. Keto on!
Will monk fruit work?
She stated that she's unsure if monk fruit will work because she used a blend of artificial sweeteners and monk fruit was one of them it was a maybe which tells me maybe not risk it.
Erythritol does not dissolve well and it is a corn sugar alcohol (check your brand by looking on the internet).
Could I not steam can and just freeze?
Melissa, do you have a no sugar blueberry preservation option in the book? It's blue season now and I don't have enough freezer space.
Did I understand correctly? You used the juice from the frozen strawberries to combine with the pectin? OR you can use water. Is that correct?
Hi Melissa, I want to use Pomona’s pectin, but have a question….do you know if there is a shelf life to the jam when using this?
I read on their website it's 1 year
LOL 😂 My first time I made strawberry syrup too!!!
When reading the directions included in tge box it says (you MUST add lemon juice or it won't set correctly). I didn't see you use any, or did i miss it ?
You must use the calcium water for the set, the lemon juice is only with specific fruits.
Hi! Just curious, if you thought xylitol would work in this recipe. I know you mentioned it was safe....but I wanted to double check. Also, in the video, you stay 1c 1/8 juice and in the recipe it says 3/4 c. juice. I'm sure keeping track of the details is so hard, I'm not criticizing, just clarifying. Which is correct? Thank you so much for posting this!
The written recipe is correct to the ratio as written. Xylitol is approved for canning
Did you get a new stove? 🤩🤩
Yes and I love it, good eye!
I haven't been able to buy your new book. It doesn't ship here. I filled a form and still haven't been contacted for the international shipping. I'm in Puerto Rico but it doesn't come up within the US state list you have on the site. I bought all your other books online and never had this problem before
Hi Jennifer, the team is working on shipping, they assured me they have all the form submissions and will be contacting everyone who filled it out as soon as they have the international shipping in place.
@@MelissaKNorris thank you. Can't wait to have my copy. Live your books. Not only do I learn a new skill or recipe but also receive the word of God throughout it
Would like recipe only.
Then go to the blog post that's linked in the video description
LOL so many people preserve fruit in jams and jellies - but I can't think of any use for it but on toast - and I rarely enjoy that - how else can I keep my fruit and use it after season ??? anyone have idea?
Freeze it, put it in ice cream or yogurt as needed. Also dehydrate it for cereals and oatmeal. Fruit roll-ups as well.
Ground chia seeds may transform your syrup into something pretty good...
Not a safe canning ingredient though
@@MelissaKNorris Good for freezer jam. At least to save your jam.
Dear lady can you make jam/marmalade without sugar? Make sure you can't.
Just curious, if you triple the recipe and the ratio of sugar to pectin is correct and it's cooked properly then why won't the jam set up? Why wouldn't it work?
It has to do with how it cooks - you’d need something with a lot more surface area to cook the jam in so that all of it heats through at the same rate. The more jam in your pot, the more likely it is for certain spots to get heated more than others which will lead to a looser set.
How do u still have strawberries this late?!?
She said at the beginning.
Fields near us are having a late summer crop but I also freeze strawberries from earlier or buy them in bulk from Azure
@@angelbear_og Sorry I started typing eagerly a bit too soon 😛
@@MelissaKNorris Nice thank you Melissa! 🙂
On the reference for Azure standard it say MKN10 to get $50 of first order of $50 or more, is that an error, on your video you said 10% off.
Oops that's a typo it's 10% off your first order of $50 or more
We made jelly with some mexican plums that didn't set. We have plum syrup. It tastes good but not reall jelly at all.
I’ve used monk fruit 🤔
I canned all my peaches and pears with it last year
Most berries has it own pectin.😊
Most berries have their own pectin.
Have you ever successfully made jam or preserves without any sweeteners? No sugar, no stevia, no fake sugar etc?
@@mygentlejourney yes but my family doesn't like it
Fun fact; fruits contain their own sugar naturally.
Approved for canning by who?
So get a pH meter and do a test with monk fruit!
Hello Janine
Wow
giardinella is pronounced: jar din ella
Calcium water
splenda be better to use
@@TheTojocat not if you're into natural sweeteners
I made this and it has an after taste.. kind of chemical taste
That is not jam is just liquid and we didn't see the result of toast
Say measure again😜
I just hate jam because it’s too sweet
But I LIKE sugar....
Zero “ added “ sugar, you mean.
Just leave the sugar out.
STEVIA IS HORRIBLE TASTING, HORRIBLE , I SAY YUK . I USE ERITHRYTHOL BUT CUT WAY BACK ON IT AND HAVE NATURAL TASTING JAM , WHICH IS EVEN BETTER .
There are brands with both but idk how they taste.
THERE IS NO SUGAR JAM THERE IS ONLY NO ADDED SUGAR JAM
EVEN THOUGH THEY ARE NO SUGAR THEY WILL STILL RAISE YOU BLOOD SUGAR AND INSULIN
IF I WERE DIABETIC I WOULD NOT USE THEM
Too bad, I cannot stand stevia, have tried all brands that I can find and my taste buds just don't like it.
You don't have to add it, depends on how sweet you want it
Stevia…yuck
You skip over all the important steps at the start but go on and on about non recipe related material
You skipped the link that goes straight to the written recipe 🤷
You lost me at calcium water…
fake sugar is worse than real sugar!!
@@laptop131 Stevia isn't "fake" sugar
TOO MUCH STORY TELLING..HAD TO BE A CHICK VIDEO..GET TO THE POINT DAMN