KATE I made this frozen strawberry jam. I used low sugar pectin 6 cups sugar and 1/4 cup lemon juice. Oh it came out soo good. Got 4 1/2 pints. This time I will use the 1/2 pint jars like you did. Thank you so much. I'm gonna do blueberry jam with frozen blueberries, should work the same.
Hello Estela Martinez and thank you for stopping by the Kitchen and leaving such a kind comment. I love using frozen berries for jams and jellies as they can be used any time of year. Purchase when the harvest is at it's peak, or harvest, clean and freeze your own. Then in the middle of winter when cabin fever is at it's height, pull our those bags and get a large batch of jam or jelly going. Not only will your family bless you for it, but your other loved ones and neighbors will praise your skill and planning to be able to produce high summer jams and jellies in the dead of winter. Cheers!
Inside Kate's Kitchen thank you for your insight and knowledge of canning....may I ask you a question...I'm not as experienced in canning as you are...how long will the jams keep on the shelf?
@@estelamartinez9185 I have some in my fridge I opened today. It was canned in 2016 and has been on the jelly shelf in my pantry since then. I would say it,s good for a whil.
Thank you for this recipe and canning demonstration. I am new to all of it, but I am quickly becoming addicted. Homemade tastes so much better!! I have my jam on the stove now.
Thank you for commenting on my video. I lost control of this channel several months ago due to hacking and have just regained control. I am trying to go back and answer as many questions as possible. I hope your adventure is going well.
Hey there Kate,. Thanks for the demo. I have a bunch of frozen strawberries that I took out of the freezer last night. This morning they have a ton of juice in them. Do we measure that out too? What to do with all the juice?
Hi Barb and Welcome back to Inside Kate's Kitchen. So pleased you like the recipe. It's one very recipe to follow. If you decide to give it a try I hope you will come back and let us know how things turn out. Cheers!
Hello The Bee Lady Apiary and Welcome back to Inside Kate's Kitchen. Thank you for stopping by and leaving a kind comment. I hope you will come back and let us know how your jam turns out. Cheers!
Thanks for the comment hon. While I love strawberries, I can't drink alcohol. Thanks for the idea though, I have family that might like strawberry wine.
Hello Gladys and Welcome to Inside Kate's Kitchen. I am thrilled you decided to drop by an leave such a kind comment. We hope you will come by again. Cheers
Hello Iqra, and welcome to the Kitchen. When you use whole berries, you just cook them down a little bit and use a potato masher on them. After they have cooked a while they become very soft and it is easier to break them up. Thanks for the comment and I hope to see you back often. Cheers!
Now Kate I am actually tempted to purchase the equipment I need to make this.... I adore jam on toast for breakfast, can you can not beat home made. DeeDee just may start a cooking phase lol Your instructions are very clear and I am a visual learner which helps seeing you doing it. Thank you for sharing with us. Love DeeDee x
DeeDee, so glad you are inspired by my videos. I try to make everything very clear and easy in my videos. Please let me know how things turn out, and if you need some individual help let me know about that too.
DeeDee, you can get everything you need at Walmart for under $25. They have all the canning tools in one package, jars are around @12 per dozen, depending on the size, and IF you have a large pot you have it all. I am preparing a canning for beginners video series that should walk you through everything.
@@insidekateskitchen unfortunately we do not have a Walmart here but I will search out the cheapest way to buy the equipment I need. I look forward o your beginners video with interest my friend. Love DeeDee x
The Garden Lady, Hello and Welcome Inside Kate's Kitchen. What a joy to come to the computer this morning and find your kind comment. So pleased you like our video. We hope you will return again and often. Cheers!
Inside Kate's Kitchen My mom was always the jam and jelly maker but now that she has passed on my daughters and I want to make some and we are going to make your recipe in a little while, again 😊 thank you
Home made jam is not only easy to do, but you can control the amount of sugar, and the taste. I hope you do try it, and that you let me know how yours comes out. Cheers!
Hello Jordan Bourg and Welcome to Inside Kate's Kitchen. So pleased you enjoyed the video and liked the explanations. Our birds love to be in the kitchen with me when I'm cooking. Gandi especially loves it and demands to taste everything I cook. He is really spoiled and you can tell it. Hope you come back often, and maybe you can attend one of our live streams every Sunday afternoon at 1 p.m. central. Cheers!
dymondwillow2, thank you for your kind comment. I really love strawberries, and this recipe is so easy. The Sure-Jell people give some nice recipes and the final product is usually wonderful when I follow them.
Fay Frederick, Hello and Welcome to Inside Kate's Kitchen. Thank you for stopping by and for leaving such a kind comment. We are so grateful for your loyalty. I hope I see you back again very soon. Cheers!
I definitely will I love canning and I definitely love the way you explaine the process and I definitely appreciate all your hard work on these videos, can't wait to see them all and try all the recipes.. 👍
Oops I forgot to tell you that I put up 12 jars of strawberry jam! thanks so much for the recipe took all the guess workout.. you're a real gem sweet pea! ♥️♥️♥️
@@fayfrederick 12 Jars! that is AWESOME. So pleased you tried the recipe and it went well. Congrats. Hope to see you back again, and often. Take care! Cheers!
Hello Jane and thanks so much for checking back in to let us know how your Jam turned out. It was the first thing I remember canning, and the family just loves strawberries so it was a win-win for us. Hope to see you Sunday, 1 p.m. for our live stream. Cheers!
I love that you include the recipe to follow too. A less sugar recipe too. Can I use any berries for this recipe? I am going to try this...thanks, Kate :)
Hello Mary and Welcome back to Inside Kate's Kitchen. It was a delight to come to the computer today and find you had left me such a kind comment. I would assume that you can use any berry as long as you have the correct amount of liquid after simmering. The recipe came from the leaflet inside the Pectin box, and they have several recipes there you might want to check. Hope yours turns out as well as this one did. Cheers!
Leona, Thank you so much for stopping by my channel and for leaving a kind comment. I am pleased to welcome you to Inside Kate's Kitchen. I hope you will return often. Cheers!
@@LeeGrace56 I estimate the amount in the box at approximately 2 to 2.5 tablespoons. Sorry I can't be more precise, don't have any in the house right now to measure.
Thanks Thank you for commenting on my video. I lost control of this channel several months ago due to hacking and have just regained control. I am trying to go back and answer as many questions as possible.
Marilyn, thank you for watching and for your comment. When doing something that is mostly liquid, and that will be processed in a canner, either waterbath or pressure, debubbling isn't such a problem. The bubbles usually move to the top of the jar when the boiling water/steam moves around the jars gently rocking them. The real reason to debubble is to move trapped bubbles from under more solid objects. (like veggie or meat pieces)
I have a question...is it normal for the strawberry preserves to look a little brown in about the top third of the jar after I've had them sealed theses past couple of months?
Hello Estela Martinez and Welcome to Inside Kate's Kitchen. Thanks for stopping by and leaving a kind comment. There are a couple of reasons for the berries in the jar to change color. First is the possibility that the seal has broken. If you store your jars with the rings on, it is difficult to be sure the seal is still holding. Remove the ring and life the jar an inch or so off the table holding it by the lid. If the seal is broken the jar will drop to the table and you will hold only the lid. If this happens, you should discard the jelly as the seal did not hold. The other reason for discoloration is there is a small amount of oxygen is the jar and it will cause some color changes. I always live by the rule If it looks suspicious, throw it out. It's better to toss a little than make yourself and your family ill with tainted food., We have a live stream each Sunday afternoon at 1 p.m. central time here in the USA. We would love to have you visit. Cheers!
Hello Mamas in the Garden. Welcome to Inside Kate's Kitchen. Thank you for stopping by and leaving a kind comment. In answer to your question, here in Texas (I can't speak for the remainder of the US) pectin is sold separately from sugars. I personally believe that is because home canning fell out of popularity many years ago and is only now coming back. Many in the homesteading community over here even make their own pectin from various kinds of apples. Hope to see you back again soon and often. Cheers!
@@insidekateskitchen thank you for your quick reply. Uk recipes often ask for the addition of lemon juice, or apples (roughly chopped with skin on and the cores) to add pectin. Lovely channel, I'm learning a lot, and you're a pet lamb.
@@@mamasinthegarden7068 What a delight to find your response so quickly after my answering your question. Here in the US most of the time lemon juice is added to things to increase the acidity so they can be "water bath" canned (only for acidic fruits that are not quite as acidic as necessary, like sweet tomatoes). I love the idea of the apples being used for pectin. I have heard of using apples (usually green or tart apples) to make pectin, but have not heard of adding them to a jelly for the pectin. Thank you, I'm learning from you as well. Cheers!
@@insidekateskitchen . Yes, because jelly is strained through muslin, and the juice used (whereas jam uses whole fruit), roughly chopped apple is often used when stewing the fruit to act pectin.
When you process your jam, what setting do you have the burner on? I never know wether to have it on a full rolling boil or something lower. I made jelly for the first time last year and it turned out really good, but I’m nervous to do it again. I
it has to be boiling but not a "full rolling" boil. ON my electric stove it has numbers 1-10 and mine is usually on 8. Start it boiling and slowly turn it down to just boiling. Keep an eye on it so it stays the same though out.
anesthezea please see the answer from Diana. Thank you for commenting on my video. I lost control of this channel several months ago due to hacking and have just regained control. I am trying to go back and answer as many questions as possible.
dymondwillow2, in most cases vegetables and non-acidic foods are to be pressure canned. Jams and jellys are a bit different as the sugar level is so much higher. In this case the sugar does the work of acid. The recipe came directly from a box of Sure-Jell. Thanks for asking.
The recipe that u explain on the video is not the same as the written . So wrote 4 cups strawberry and on the video you said 6 cups. Coukd u explain why the difference.
Miranda, thank you for stopping by and leaving a kind comment. The difference is a typo, I'm sorry to say. The 6 cups is what you should use IF you are making full sugar jam, if you are making "low sugar" jam use the 4 cups per the Sure Gel package. I started out to make full sugar, but changed mid-stream to low sugar and forgot to explain. So sorry. Hope this hasn't caused you any problems. Cheers!
@@susiearmer3660 Hello Susie and welcome back to the Kitchen. Yes, I do put the lid on the canner as it helps keep the water at a more constant temperature. While it is not "officially" necessary, I believe it makes for a better product.
@@susiearmer3660 I'm sorry, I have no experience with Stevia. My Mom is diabetic, and this recipe is lower sugar than most, she eats it. As with all sugared food and diabetes, moderation is the key. Hope this helps.
@@susiearmer3660 I tried Splenda in a batch of satsuma jelly last year. It didn’t turn out so well, even with a low sugar pectin. My husband is diabetic and preferred the regular sugar batch I made. He just ate it in moderation.
Thank you for commenting on my video. I lost control of this channel over a year ago due to hacking and have just regained control. I am trying to go back and answer as many questions as possible. Hope you tried again with better results
Came across my feed today. Loved the video. I want some please. LOL. Stay safe and well.
KATE I made this frozen strawberry jam. I used low sugar pectin 6 cups sugar and 1/4 cup lemon juice. Oh it came out soo good. Got 4 1/2 pints. This time I will use the 1/2 pint jars like you did. Thank you so much. I'm gonna do blueberry jam with frozen blueberries, should work the same.
I just love that you use frozen strawberries! Which I also plan to do...can't wait to try your recipe!
Hello Estela Martinez and thank you for stopping by the Kitchen and leaving such a kind comment. I love using frozen berries for jams and jellies as they can be used any time of year. Purchase when the harvest is at it's peak, or harvest, clean and freeze your own. Then in the middle of winter when cabin fever is at it's height, pull our those bags and get a large batch of jam or jelly going. Not only will your family bless you for it, but your other loved ones and neighbors will praise your skill and planning to be able to produce high summer jams and jellies in the dead of winter.
Cheers!
Inside Kate's Kitchen thank you for your insight and knowledge of canning....may I ask you a question...I'm not as experienced in canning as you are...how long will the jams keep on the shelf?
@@estelamartinez9185 I have some in my fridge I opened today. It was canned in 2016 and has been on the jelly shelf in my pantry since then. I would say it,s good for a whil.
Inside Kate's Kitchen thanks for the clarification...be blessed...please do share more recipes for canning.
Now there’s an idea: adding butter! Never would have thought of that. Thanks Kate!
It really does help keep the foam down, and doesn't change the flavor either. Thanks for stopping by and leaving a kind comment. Cheers!
Thank you for this recipe and canning demonstration. I am new to all of it, but I am quickly becoming addicted. Homemade tastes so much better!! I have my jam on the stove now.
Thank you for commenting on my video. I lost control of this channel several months ago due to hacking and have just regained control. I am trying to go back and answer as many questions as possible. I hope your adventure is going well.
Hey there Kate,. Thanks for the demo. I have a bunch of frozen strawberries that I took out of the freezer last night. This morning they have a ton of juice in them. Do we measure that out too? What to do with all the juice?
Kate, I did this recipe tonight but using mixed berries and it turned out great....yay!. Ta, for the recipe...love it :)
Mary, I am thrilled for your success. Congrats. Thanks for sharing your great news. Cheers!
Very nice Kate. You have your birds as background entertainment, and I have my Junior. :)
and they both do a great job. Thanks Paul
dont worrie your doing just fine god bless and have a fantasticday.
Great video - LOVE strawberry jam !!
And this is so easy to make. Thanks for the comment.
Well Kate that looks great!!!
Hi Barb and Welcome back to Inside Kate's Kitchen. So pleased you like the recipe. It's one very recipe to follow. If you decide to give it a try I hope you will come back and let us know how things turn out. Cheers!
Nice recipe! I plan on making strawberry jam and thought about the butter before you said it 😊
Hello The Bee Lady Apiary and Welcome back to Inside Kate's Kitchen. Thank you for stopping by and leaving a kind comment. I hope you will come back and let us know how your jam turns out. Cheers!
That would make a good start for strawberry wine. Thanks for sharing. =)
Thanks for the comment hon. While I love strawberries, I can't drink alcohol. Thanks for the idea though, I have family that might like strawberry wine.
It would be fantastic, did you try it... I've never made berry wine I have made a lot of jams. Love the name I can relate...lol
Thank You Kate made it so easy making strawberries jam ! I hope next time show us how to make Butter Apples jam and orange jam . Thank You!
V
Hello, very good video. I love the way you teach us. Thank you. Lovely Lady
Hello Gladys and Welcome to Inside Kate's Kitchen. I am thrilled you decided to drop by an leave such a kind comment. We hope you will come by again. Cheers
hi, i want to know if i hv whole frozen strawberries, how do i crush them into tiny pcs like uve done it
Hello Iqra, and welcome to the Kitchen. When you use whole berries, you just cook them down a little bit and use a potato masher on them. After they have cooked a while they become very soft and it is easier to break them up. Thanks for the comment and I hope to see you back often. Cheers!
Now Kate I am actually tempted to purchase the equipment I need to make this....
I adore jam on toast for breakfast, can you can not beat home made.
DeeDee just may start a cooking phase lol
Your instructions are very clear and I am a visual learner which helps seeing you doing it.
Thank you for sharing with us.
Love DeeDee x
DeeDee, so glad you are inspired by my videos. I try to make everything very clear and easy in my videos. Please let me know how things turn out, and if you need some individual help let me know about that too.
DeeDee, you can get everything you need at Walmart for under $25. They have all the canning tools in one package, jars are around @12 per dozen, depending on the size, and IF you have a large pot you have it all. I am preparing a canning for beginners video series that should walk you through everything.
@@insidekateskitchen unfortunately we do not have a Walmart here but I will search out the cheapest way to buy the equipment I need.
I look forward o your beginners video with interest my friend.
Love DeeDee x
looks great
Thanks Kathy.
That is going to be very tasty jam!!
So far, everyone who has tasted it has agreed with you that it is tasty. Thanks for your comment.
I love strawberry Jam ... Awesome Channel
Dan, thank you so much. This jam was so easy to make. Glad you like it.
Best video I’ve seen so far, thank you😃
The Garden Lady, Hello and Welcome Inside Kate's Kitchen. What a joy to come to the computer this morning and find your kind comment. So pleased you like our video. We hope you will return again and often. Cheers!
Inside Kate's Kitchen My mom was always the jam and jelly maker but now that she has passed on my daughters and I want to make some and we are going to make your recipe in a little while, again 😊 thank you
@@TheGardenAndWormLady This recipe has been a go-to in our family for years. So pleased you are going to try it. Cheers!
never maid home maid jam before I well have to try making some sometime
Home made jam is not only easy to do, but you can control the amount of sugar, and the taste. I hope you do try it, and that you let me know how yours comes out. Cheers!
Wish i saw this video a year ago! You did a fantastic job of explaining everything! Maybe your birds were applauding and cheering you on 😂
Hello Jordan Bourg and Welcome to Inside Kate's Kitchen. So pleased you enjoyed the video and liked the explanations. Our birds love to be in the kitchen with me when I'm cooking. Gandi especially loves it and demands to taste everything I cook. He is really spoiled and you can tell it. Hope you come back often, and maybe you can attend one of our live streams every Sunday afternoon at 1 p.m. central. Cheers!
that sure looks good!
dymondwillow2, thank you for your kind comment. I really love strawberries, and this recipe is so easy. The Sure-Jell people give some nice recipes and the final product is usually wonderful when I follow them.
I just love you and your videos, so glad I found you. Keep them coming! ♥️♥️♥️👍
Fay Frederick, Hello and Welcome to Inside Kate's Kitchen. Thank you for stopping by and for leaving such a kind comment. We are so grateful for your loyalty. I hope I see you back again very soon. Cheers!
I definitely will I love canning and I definitely love the way you explaine the process and I definitely appreciate all your hard work on these videos, can't wait to see them all and try all the recipes.. 👍
Oops I forgot to tell you that I put up 12 jars of strawberry jam! thanks so much for the recipe took all the guess workout.. you're a real gem sweet pea! ♥️♥️♥️
@@fayfrederick 12 Jars! that is AWESOME. So pleased you tried the recipe and it went well. Congrats. Hope to see you back again, and often. Take care! Cheers!
Wow favorite ,yum-yum,hello new here
Welcome Janet Kitchenette. So glad you stopped by. I hope you find something that interests you and brings you back again and again. Cheers!
Thank you Kate 😎
You’re welcome 😊
Could you do a video just explaining how to use a dehydrator and what features are important to you?
Trish, I would love to do that. Probably later in the week. Thanks for the suggestion.
Brilliant video Kate. I can't wait to do this . Xx🍓🍓🌻
Thanks Anna for the visit and the kind comment. This is a favorite of mine. Cheers!
❤️❤️❤️ thank you for posting this! 🙏🏽
Confirmed I actually just tried this and I’m so happy it actually set! 😅 I’m just waiting for 24 hrs to pass before I try it
Hello Jane and thanks so much for checking back in to let us know how your Jam turned out. It was the first thing I remember canning, and the family just loves strawberries so it was a win-win for us. Hope to see you Sunday, 1 p.m. for our live stream. Cheers!
I love that you include the recipe to follow too. A less sugar recipe too. Can I use any berries for this recipe? I am going to try this...thanks, Kate :)
Hello Mary and Welcome back to Inside Kate's Kitchen. It was a delight to come to the computer today and find you had left me such a kind comment. I would assume that you can use any berry as long as you have the correct amount of liquid after simmering. The recipe came from the leaflet inside the Pectin box, and they have several recipes there you might want to check. Hope yours turns out as well as this one did. Cheers!
Your jam looks great 😊
Charmaine, thanks.
Charmaine, I have several jars set aside for inclusion in Christmas boxes. I think they will be a hit. Thanks for commenting.
DEF going to do this one!
So glad you like the recipe, and the video. Thanks for the lovely comment. Cheeers!
Thank you!
Leona, Thank you so much for stopping by my channel and for leaving a kind comment. I am pleased to welcome you to Inside Kate's Kitchen. I hope you will return often.
Cheers!
@@insidekateskitchen I will be watching you more. I have pectin in a jar. How much should I measure out?
@@LeeGrace56 I estimate the amount in the box at approximately 2 to 2.5 tablespoons. Sorry I can't be more precise, don't have any in the house right now to measure.
@@insidekateskitchen Thanks. I will try that amount. ☺
Good job on the video even without your camera man.
Thanks Thank you for commenting on my video. I lost control of this channel several months ago due to hacking and have just regained control. I am trying to go back and answer as many questions as possible.
Good video. I’m new to canning. Do you not have to use the debubbler tool for jelly and jams? Thanks for the video💕
Marilyn, thank you for watching and for your comment. When doing something that is mostly liquid, and that will be processed in a canner, either waterbath or pressure, debubbling isn't such a problem. The bubbles usually move to the top of the jar when the boiling water/steam moves around the jars gently rocking them. The real reason to debubble is to move trapped bubbles from under more solid objects. (like veggie or meat pieces)
how long did you have to hot water that jelly?
Do you need to debubble?
You are right Lisa McWilliams, but this was one of my first videos and I forgot to show folks how to do that. Thanks for the reminder. Cheers!
So did you thaw and crush your berries first ?
I have a question...is it normal for the strawberry preserves to look a little brown in about the top third of the jar after I've had them sealed theses past couple of months?
Hello Estela Martinez and Welcome to Inside Kate's Kitchen. Thanks for stopping by and leaving a kind comment. There are a couple of reasons for the berries in the jar to change color. First is the possibility that the seal has broken. If you store your jars with the rings on, it is difficult to be sure the seal is still holding. Remove the ring and life the jar an inch or so off the table holding it by the lid. If the seal is broken the jar will drop to the table and you will hold only the lid. If this happens, you should discard the jelly as the seal did not hold. The other reason for discoloration is there is a small amount of oxygen is the jar and it will cause some color changes. I always live by the rule If it looks suspicious, throw it out. It's better to toss a little than make yourself and your family ill with tainted food., We have a live stream each Sunday afternoon at 1 p.m. central time here in the USA. We would love to have you visit. Cheers!
Just curious, in the Uk, we have jam and preserving sugars that have pectin added, is that not available in the US?
Hello Mamas in the Garden. Welcome to Inside Kate's Kitchen. Thank you for stopping by and leaving a kind comment. In answer to your question, here in Texas (I can't speak for the remainder of the US) pectin is sold separately from sugars. I personally believe that is because home canning fell out of popularity many years ago and is only now coming back. Many in the homesteading community over here even make their own pectin from various kinds of apples. Hope to see you back again soon and often. Cheers!
@@insidekateskitchen thank you for your quick reply. Uk recipes often ask for the addition of lemon juice, or apples (roughly chopped with skin on and the cores) to add pectin. Lovely channel, I'm learning a lot, and you're a pet lamb.
@@@mamasinthegarden7068 What a delight to find your response so quickly after my answering your question. Here in the US most of the time lemon juice is added to things to increase the acidity so they can be "water bath" canned (only for acidic fruits that are not quite as acidic as necessary, like sweet tomatoes). I love the idea of the apples being used for pectin. I have heard of using apples (usually green or tart apples) to make pectin, but have not heard of adding them to a jelly for the pectin. Thank you, I'm learning from you as well. Cheers!
@@insidekateskitchen . Yes, because jelly is strained through muslin, and the juice used (whereas jam uses whole fruit), roughly chopped apple is often used when stewing the fruit to act pectin.
When you process your jam, what setting do you have the burner on? I never know wether to have it on a full rolling boil or something lower. I made jelly for the first time last year and it turned out really good, but I’m nervous to do it again. I
it has to be boiling but not a "full rolling" boil. ON my electric stove it has numbers 1-10 and mine is usually on 8. Start it boiling and slowly turn it down to just boiling. Keep an eye on it so it stays the same though out.
Diana, thanks for filling in for me.
anesthezea please see the answer from Diana. Thank you for commenting on my video. I lost control of this channel several months ago due to hacking and have just regained control. I am trying to go back and answer as many questions as possible.
when to water bath can and when to pressure cook can?
dymondwillow2, in most cases vegetables and non-acidic foods are to be pressure canned. Jams and jellys are a bit different as the sugar level is so much higher. In this case the sugar does the work of acid. The recipe came directly from a box of Sure-Jell. Thanks for asking.
You didn't add any lemon juice, is there a reason you didn't?
I usually don't add lemon to strawberry jam as the sugar serves the same purpose. Thanks for your question. Cheers!
What pectin do you use
Teresa, I always use Sure Gel, it's easily available and cheap.
Thank you
The recipe that u explain on the video is not the same as the written . So wrote 4 cups strawberry and on the video you said 6 cups. Coukd u explain why the difference.
Miranda, thank you for stopping by and leaving a kind comment. The difference is a typo, I'm sorry to say. The 6 cups is what you should use IF you are making full sugar jam, if you are making "low sugar" jam use the 4 cups per the Sure Gel package. I started out to make full sugar, but changed mid-stream to low sugar and forgot to explain. So sorry. Hope this hasn't caused you any problems. Cheers!
When you put the jars in to process do you put the lid on the canned?
Canner?
@@susiearmer3660 Hello Susie and welcome back to the Kitchen. Yes, I do put the lid on the canner as it helps keep the water at a more constant temperature. While it is not "officially" necessary, I believe it makes for a better product.
Thank you. One more question, my husband and I our diabetic can I use stevia in place of sugar?
@@susiearmer3660 I'm sorry, I have no experience with Stevia. My Mom is diabetic, and this recipe is lower sugar than most, she eats it. As with all sugared food and diabetes, moderation is the key. Hope this helps.
@@susiearmer3660 I tried Splenda in a batch of satsuma jelly last year. It didn’t turn out so well, even with a low sugar pectin. My husband is diabetic and preferred the regular sugar batch I made. He just ate it in moderation.
I did your recipe,my jam came out runny.i used the original pectin,I think that's where I messed up
Thank you for commenting on my video. I lost control of this channel over a year ago due to hacking and have just regained control. I am trying to go back and answer as many questions as possible. Hope you tried again with better results