I also love orange marmalade on toasted English muffins with lots of butter, but I also mix it about 50/50 with sour cream to make a sauce to put on fresh blueberries. Deelicious! 😋😋😋
So far I have not had success with anything besides Real Fruit Classic Pectin, but some viewers have told me they have. I hesitate to recommend anything else because I know this works and I'd hate for anyone to have to throw out a batch.
According to the USDA, 1/4" headspace is recommended for jams and jellies. I'd like to say I measure each jar, but that would be a lie. I typically fill to the line on the jar. When I had my jam business and had inspections by health department, they seemed okay with that.
Have you tried any recipes with the pectin for sugar free or light sugar? Or have you tried recipes reducing the amount of sugar or using honey or real syrup? thanks
In the fresh tech, I’ve had zero luck using any type of pectin other than the ball real fruit classic pectin. I might have ago at a light sugar or sugar substitute jam very soon. Thanks for the suggestion.
@@stacygordon-thatsmyjam Thank you for your response. I went ahead and tried blackberry jam. I used Ball's low sugar pectin and made a double batch using only 1/2 c of real syrup vs 7 cups of sugar. It worked well. I think the canner is basically just a heating/stirring tool, so I used the Ball recipe book. It's delicious and not too sweet.
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Thank you much .i love your demonstration . It’s so helpful
You're welcome! I have several other jams and jellies on my channel; check it out! Another jam flavor coming soon!
Thank you
You're welcome! Enjoy!
I also love orange marmalade on toasted English muffins with lots of butter, but I also mix it about 50/50 with sour cream to make a sauce to put on fresh blueberries. Deelicious! 😋😋😋
That sounds absolutely amazing and I’m going to have to try it immediately!!!!
Is it possible to use another type of pectin?
So far I have not had success with anything besides Real Fruit Classic Pectin, but some viewers have told me they have. I hesitate to recommend anything else because I know this works and I'd hate for anyone to have to throw out a batch.
Don’t you need 1/4 inch headspace? Does more headspace not affect canning?
According to the USDA, 1/4" headspace is recommended for jams and jellies. I'd like to say I measure each jar, but that would be a lie. I typically fill to the line on the jar. When I had my jam business and had inspections by health department, they seemed okay with that.
Stacy can you try pumpkin jam in the freshtech jam and jelly maker?
I'll need to do a little research on that! Never made it before. I'll find out!
Thank You Stacy - I love your channel
@@joycewilson3734 You've made my day! Thank you so much!
Have you tried any recipes with the pectin for sugar free or light sugar? Or have you tried recipes reducing the amount of sugar or using honey or real syrup?
thanks
In the fresh tech, I’ve had zero luck using any type of pectin other than the ball real fruit classic pectin. I might have ago at a light sugar or sugar substitute jam very soon. Thanks for the suggestion.
@@stacygordon-thatsmyjam Thank you for your response. I went ahead and tried blackberry jam. I used Ball's low sugar pectin and made a double batch using only 1/2 c of real syrup vs 7 cups of sugar. It worked well. I think the canner is basically just a heating/stirring tool, so I used the Ball recipe book. It's delicious and not too sweet.
@@annedavis574 thank you so much for sharing this information!!!
@@stacygordon-thatsmyjam Thank YOU. I just recently joined your group and I appreciate your videos.
@@annedavis574 I'm so happy you are part of the TMJ family!! Welcome!
Would love to see black berry jam in the ball jam maker.
I’ve actually done that one! I’m going to try to post a link to it, but if not, you can go to my channel and search it. It turned out great.
BLACKBERRY JAM - I Finally Doubled a Batch in the Ball freshTECH
th-cam.com/video/TNCXti8lBUE/w-d-xo.html