Yes, fresh lemons are more along the lines of rebel canning because bottle lemon juice gives a consistent acid level. However, so long as the food is lower than 4.5 pH it’s still safe to water bath can. Blueberries are around 3-3.5 pH with lemon juice been lower than that between 2-3 pH. Sugar is also acidic. Making this an acidic environment to begin with in terms of preserving. I mentioned I have never had an issue of mold, broken seals, or off smelling jams when using fresh lemons, even years later! I hope this helps! You of course can just use a few tablespoon bottle lemon juice in substitute. Citric acid also works well. Thank you for your comment and thanks for watching!
I buy it off Amazon and I get the Anthonys brand. Works like a charm every time! It comes in a 1.5-pound bag, which isn't considered a large bulk item but much larger than the little packets or little tubs you can find through other brands. Link here: amzn.to/3V2gOrf Hope that helps!
Don't you normally put the pectin in before the sugar? Or is that for jelly only? I am curious, i have made apple jelly and followed directions but i really want to try jam and i have frozen berries. Thank you for your video!!
You're welcome! And this is how I normally make it. Blueberries are easier to get a thick set with compared to other fruits, so I wouldn't overthink it.
you didn't say the actual measure of the lemon juice and your sugar measure was quite liberal. One more thing, how many cups of berries as opposed to weight?
You can find the written recipe with specific measurements here: thecottagevegetable.com/2023/04/11/blueberry-jam-using-frozen-berries-pectin/ And cup measurements vary depending on the size of the berries themselves. For me and my kitchen, weight is easier. Thank you for watching.
Please excuse the garden manicure in this video 💅👩🏻🌾
Looks delicious
Awesome thanks!
I loved watching this tutorial. Will definitely try it. Thank you.
Nice video👍🏼🤩
Thank you 🫐
For canning you must use bottled lemon juice as it’s acidity standardized . It is not safe to use fresh lemons .
Yes, fresh lemons are more along the lines of rebel canning because bottle lemon juice gives a consistent acid level.
However, so long as the food is lower than 4.5 pH it’s still safe to water bath can. Blueberries are around 3-3.5 pH with lemon juice been lower than that between 2-3 pH. Sugar is also acidic. Making this an acidic environment to begin with in terms of preserving.
I mentioned I have never had an issue of mold, broken seals, or off smelling jams when using fresh lemons, even years later!
I hope this helps! You of course can just use a few tablespoon bottle lemon juice in substitute. Citric acid also works well.
Thank you for your comment and thanks for watching!
I made it and it's great can you use strawberrys instead
💙💙💙
Question about adding the sugar before the pectin. Is pre-sweetened fruit puree able to be made into jam this way?
Where do you get your bulk pectin and what brand?
I buy it off Amazon and I get the Anthonys brand. Works like a charm every time! It comes in a 1.5-pound bag, which isn't considered a large bulk item but much larger than the little packets or little tubs you can find through other brands.
Link here: amzn.to/3V2gOrf
Hope that helps!
Don't you normally put the pectin in before the sugar? Or is that for jelly only? I am curious, i have made apple jelly and followed directions but i really want to try jam and i have frozen berries. Thank you for your video!!
You're welcome! And this is how I normally make it. Blueberries are easier to get a thick set with compared to other fruits, so I wouldn't overthink it.
So if using bottled lemon juice how much do I use did not see in ingredients
I would do 6 tablespoons
you didn't say the actual measure of the lemon juice and your sugar measure was quite liberal. One more thing, how many cups of berries as opposed to weight?
You can find the written recipe with specific measurements here: thecottagevegetable.com/2023/04/11/blueberry-jam-using-frozen-berries-pectin/
And cup measurements vary depending on the size of the berries themselves. For me and my kitchen, weight is easier. Thank you for watching.
Was your yield (8) half pint jars?
Yes! Plus a half of an extra jar as extra.
Recipe here: thecottagevegetable.com/2023/04/11/blueberry-jam-using-frozen-berries-pectin/