Jelly is made with strained fruit juice. There are no pieces of fruit in jelly. Jam: Jam is made with mashed fruit. Preserves: Preserves have whole fruit or large pieces of fruit.
You are such a precious soul I know I will never get to meet you but I pray to see you in Heaven ❤ Don’t you let anyone destroy your precious ways you train your children I do admire you! You enjoy every day God has given us and such wonderful precious little ones!!
Matthew 6:33-34 NKJV💝 [33] But seek first the kingdom of God and His righteousness, and all these things shall be added to you. [34] Therefore do not worry about tomorrow, for tomorrow will worry about its own things. Sufficient for the day is its own trouble. 💝
Matthew 6:33-34 NKJV💝 [33] But seek first the kingdom of God and His righteousness, and all these things shall be added to you. [34] Therefore do not worry about tomorrow, for tomorrow will worry about its own things. Sufficient for the day is its own trouble. 💝
My mother always made our bread and jellies. Us kids churned the cream to butter when we got home from school. Her pie dough trimmings were baked with butter and a cinnamon sugar mixture. This too was our snack when we got home from school. Great to revisit thanks so much
Me too! I love farm life, and we loved our homemade bread, butter, jelly, and canned or frozen foods! Great life, and RuthAnn is letting people who didn't grow up this way see and understand how very precious this way of living can be.
I just want to say I love your channel. You must be tired every single day with all you do. I'm a 75-year-old man and you have truely impressed me. I do so enjoy the children especially the two young boys, I know they must be a hand full. I agree with you 100%, God is good.
Can I give a tip to everyone? Use a Pyrex liquid measuring cup with the handle to pour ANY liquid, jelly, salsa, whatever in the jars...it fits perfectly in the canning funnel and you won't injure your shoulder raising it so high, nor burn your hands. 😊
She said, you need to keep the pot simmering. Then if you use your method on this JAM..it would not seal the jars. And you have ANOTHER pot to wash. Your method would not work with this jam.
Hubs and I are brand new to canning! RUclips suggested your channel to us - and oh my goodness - you are just the sweetest and best teacher ever! Everything about your channel, home, farm, children, is precious. Thank you! We are making strawberry jam today!!!
I grew up in an old farmhouse with 12 foot ceilings and we would bring in a tall ladder to clean them. Light bulbs were a real pain. When my mother made jelly she would skim the foam and put it in a saucer. Whoever was helping in the kitchen would get the skimmings to eat on a biscuit. 😍
Jelly is with the absence of the fruit, seed, or skin, like grape jelly you get at the store. Jam is mashed fruit which is what you made. Preserves is made with whole fruit or large pieces. Looks great!
I love your channel, don't listen to the haters out there, most of them are ignorant or scared. I have done many of your steps before I ever learned that this is how the Amish do things, because it made common sense to me 😊
I always wasted the rest of a can of tomato paste too. Then, I got the idea of freezing what was left in a baggie and freezing it. It worked great. If you flatten the bag you can break off pieces you need.
My Grandmother would scrape of the foam and save it in a little dish. That I would love to put on my toast to eat soon after she made the jams! Lol, it was like a treat at that time for me.
I always learn so much from your videos & Im 70 years! Thanks for sharing! I will try this method because pectin is so expensive & I get confused by the pectin instructions, too! Blessings to all 🤗💗🇨🇦
It's so wonderful what you do for your family! Providing real, nutritious food and teaching your children to be good citizens, along with knowing the love of the Lord. God Bless you and your family! We need more citizens like you in our country! ❤
When my Mom died on 2011, I inherited her recipe books & cards. She was born in 1920. She had a recipe for strawberry jam. The whole card says --- Strawberry Jam Equal sugar & berries Boil 30 minutes Seal at once (name of aunt who gave her the recipe) --- No pectin. No lemon juice. Think of JELLY as like Jell-o ... clear liquid turned to an almost solid, Jams & preserves both have pieces of fruit in the jelly. Preserves are generally larrger pieces of fruit.
Thank you for sharing. This is how my grandmother made jellies and jams as well. She would even melt paraffin wax on top. No lids. lol. People’s heads would explode if we did that today. lol. Your boys are so stinkin cute. ♥️♥️
Don’t worry about the sugar or what it is suppose to be called, you have the best homestead family channel we have found on RUclips. Very helpful. We just found your channel a few weeks ago and not were on Zimmerman’s Homestead video marathon. Thank you so much for all you do all the information that you shared I have a friend that says this isn’t necessarily a how to get to how I do. And you do a great job
FYI. I always do the hot pack method for my jellies as well, but I turn the jar upside down for a couple of minutes to really heat the lid then turn them right side up and let them cool and seal. Works every time...
Hi. What is the shelf life for storage this way? I do not eat a lot of jam so i like to make it so it stores. Take the flavor out i want at the time while others stay in storage
@@wendyhenschel. Hi Wendy, what you could do is make a batch and keep what you want, then give the rest away as gifts. That's what I do b/c I also rarely eat jam and my husband can't eat it at all b/c he's diabetic.
I did mine for years using the same method with complete success. Remembering I have last year's berries in the freezer......hmmm. Thanks for sharing a great recipe!! New subscriber - love your channel. ❤
I make apple jam- wash aplle cut seeds blemish out- Chop unpealed apple and blend amount U R using- peeling and all- boil with small amount of water- stire on and off- add what ever flavor double pac Jello for about 2 qts of apple when cooked- stir cook for5 min- u want Jello sugars desolved- can in jar while hot- I use apples a lot to make different Jams- as a filler if short on the fruit and accompaninh flavors- I like apple with raseberry
Growing up in England in the 1950’s my mother and grandmother made all of our jams and bottled ( i.e. canned in US terms ) fruit . I have no recollection of any sterilization of jars ! Also the jars were never completely submerged for canning fruit. Jam was never water bathed -just topped with a round of waxed paper and Saran type wrap fixed with a rubber band . I love your interesting videos!
Don't you love the feeling of producing your own? You know exactly whats in it, and it tastes far superior than any store bought. I always do freezer jam for strawberry, but cook other types. I recently found that pure juice from the grocery makes beautiful jelly. My new favorite is sour cherry 🍒.
When we made jelly/jam without pectin, we would boil until it would 'flake' off the spoon. But glad to know another way to check it too. Love FourJars lids.
LoL 😂😂😂 your talking about not knowing the difference between Jam, Jelly and Preserves made me think of my Mom. She would say must be Jelly cause Jam don't shake like that. I love everything you do. I have been binging on your videos for two days now. Thank you for being so down to earth.
Just tried this recipe and had a partial jar left so we had that with pancakes for dinner. This recipe makes the absolute best strawberry preserves I've ever had!
Just wanted to let you know how much I enjoy your videos. Love your “old school” and practical approach to keeping your family fed and your home in order. It’s rather comforting to watch (sorry if that sounds creepy🥴😳). Blessings to you and your family🙏🏻
I have been doing my jam without pectin for years I really prefer it that way! The occasional time I had it to liquid it becomes ice cream topping or flavour for yogurt!
That looks of oh you busted me using my finger in the jelly at the end was priceless. I was laughing so hard but I was watching this while getting my baby back to sleep next to my sleeping husband so I had to try and hold it in 😂
Hi RuthAnn and precious family! This is how I make my strawberry jelly too, I have used less sugar when my father was alive since he was diabetic. Your pies look so delicious. I love ForJars lids, they are such a reliable product. I too was scrambling around for lids back then. I so appreciate all of your videos. I’m 62 years old and yes I still can everything I can get my hands on. I used to have a huge garden when my children where little. We processed our meat and that’s how we made it thru the winter keeping my family fed. My grandmother taught me to can when I was very young and I so enjoyed being with her and her teaching me all she knew. You talk about your grandmother a lot and isn’t it just wonderful to have those precious memories. I hope you and your lovely family have a blessed night!
I just found your site a few days ago - you are the sweetest calming loving person I have ever watched - you have brought such joy to me - stay humble and real to yourself-
Oh how I love your special "air dryer" just outside your kitchen door! I wish I had a way to do that, I have to zip across the garage to get to a door! Really nice idea.
I just got a dishwasher, so excited!!! I've been canning for 40 years washing everything by hand. It's going to be so nice for canning. I too just washed jars with soapy water never had a problem.
I have thought for years that canning was just too hard with all the rules and regulations, turns out , it doesn’t have to be so difficult 😀 I’m not much of a rule follower and your common sense, practical approach is what I was needing
Beautiful, informative information on the bread making and jam/jelly canning. You are a wonderful teacher giving not only the measurements but the why of it all.💕
I've been watching RUclips for over a year now. Watching people make jams and jelly's. And all better than stuff. You are the very first person who has ever made Jim jelly preserves. Whatever you want to call them exactly. The way my mom used to make them. I love it I'm so happy. The iphone two and i'm watching your videos and I love it
Thank you for showing us about resealing an unsealed jar. That's really good to know instead of always just putting it in the frig. It's just the two of us and it takes a long time for us to go through a pint or half pint of jelly. And the pie looks delicious!
@@susanpacker6185I always blended my strawberries first. Yes it will thicken correctly. The only thing is that you have to measure the amount of blended strawberries so you know how much sugar and lemon juice to add. 2 cups blended strawberries + 1 cup sugar+1 tablespoon lemon juice. Cook as she does to thickness desired. Test for jelling. Jar when ready keeping jam on a simmer as you do so
I really enjoy your channel, I have learned so many things, My kiddos are all grown so I love seeing your youngins helping out and doing their chores in the background, I love how they are so often involved learning the processes.. the jelly looks amazing, and I don't really know the difference between Jelly, jams, and preserves either, To me I ts a Jam if it has chunks of fruit and seeds, and jelly is more of a well blended texture, but I never read the definitions so ... who really cares :) its all great on biscuits !! haha keep up the great work, and thank you so much for being brave enough to share your lives
Olive oil when cooking pasta. I do it the Italian way. Bring to boil. Turn off heat and wait about 20 minutes. Never gets mushy. I HAVE to use an electric stove. I compensate for the time & how it cooks longer, than I want.
Love this channel. You're bringing back the simplicity to cooking, baking, and homesteading that many of us have missed. Please don't ever change that on your channel. God Bless
Such a beautiful lady. Love how you explain your recipes step by step. Easy to follow. Wish we lived closer I'd be coming to your home for classes. Will keep watching your videos. Oh, love your curls, so cute. Thank You for all you do for us. You are a blessing!
I really enjoy learning from you! And I am 63 years old! You are a blessing to us all! Thank you for teaching so many sensible processes! We are in Indiana so we are practically neighbors. LOL!
The pies look so delicious. I’m so glad you showed what to do with a jar that didn’t seal. What you made would be called jam and jelly is lighter and smooth. Almost like jello. I usually add rhubarb or apples to my strawberry jam.
I make my blueberry jam this same way. I love the older way of doing things and keeping my family the healthiest I can with the choices we have to make things without the added ingredients that the manufacturers add to our food that just is not necessary.
Thank you for explaining how to make jellies without using pectin. That is a sure game changer for me, as I always fret about "oh my goodness, did I get the ratios of fruit--sugar--pectin right? Now I can share a tidbit with you... Jelly is made from just the juice of the fruit. Jam is made with the juice plus the pulp of the fruit, like when you run fruit through a food mill, and then combine the mashed up fruit with the juice. Preserves is the same as jam except the fuit is left whole or cut into chunky pieces. I have fig trees, so I make fig preserves. In this vlog you are making strawberry jam, as you correctly noted in the title. I've heard you say several times that you are not sure of the differences. I hope this helps.
I am contemplating picking a big bunch of mulberries today and having my 4 year old Granny help me to make jam! She’s so delighted when HER mulberry trees give her treats. Ruthanne you inspire me and make me want to be a better Grannie so thank you from Oz. 🤗
I live this video so much. I came here looking for a "dumb it down" way to make jam. You definitely made it way easier to understand how to. I now have faith in myself on how to. Other videos I have watched scared me.
I have made strawberry jam for years, always with pectin, usually freezer jam recipe. But, I will definitely try your recipe and not bother buying the pectin as it is getting so expensive. My husband would love the strawberry cream pie so I may try that too. Loved watching both processes! 😊
Education and wisdom are different. I have a college degree and I still can't make a decent pie from scratch! The skills you have in abundance to provide for your family are amazing to me and it's amazing how much don't know at 76 years old!
I leave my strawberries as whole as possibly, that’s the way my Mum always made it, but we call it Jam in the UK and I’ve always used pectin because we like it thick, never had a problem with doing it the pectin way. Jelly is something else over here, it has gelatine in it and is eaten as a dessert not spread on bread. We also used the butter trick as well. I used to heat my jars in the over to a certain temperature and then the lid would seal, but I’ve never put them in the freezer, they go for a couple of years once sealed.
Thinking on your jelly/jam/preserve. I always play with the sugar. For example, fresh strawberries are sweet and I find a need for the added sugar. Is flavour the only reason to add some to less sugar?
I am so happy about this video!! Love strawberry jam/jelly, and would love to not have to use pectin. I love the music you use for your videos also.. When you went out to hang the zip lock bags to dry ,I remember going to an amish home dairy, and it was and serve yourself and I was waiting for another lady to come out the door ,the family that lived there had tbeir laundry all on the lines and way high up was a big wheel ,almost as a bike rim with clips hanging from 1 side of the rim and all the socks were on 1 and underwear on another, I found that so intriguing, so There was a Fischer's general store and amish store ,it sold everything for the home in Pa.and it was an old weather worn grayboard building ,there wasnt anything for home I could have needed that wasnt there ,I found a smaller version of that wheel and I bought 2 of them and the home we bought , had the amish wheel pulley system clthes line ,I wanted to bring that when i moved but It goes with the house so left it , so here in Fla.looking for one of the pulley clothes lines ,I guess I could get at Lehman's country store on line... I am embracing simple and anything that doesn't require electric ad much ad possible
I make my jams and jellies the old fashioned way as well I have always known the difference of jam and jelly being that the jam has the thickness of the berries where jelly is clear without the berries. I make jam 😄
Jelly is the cooked fruit and sugar strained - no fruit and usually clear. Jam is what you are making: small pieces of fruit. Preserves is the whole fruit pretty thicker than jam. I make jelly with pectin because i Make the juice, then jell it. Preserves and jams made your way is good. I appreciate the ratio of fruit to sugar. I am making a notebook with recipes like this because a notebook with this kid of notation is good. Years ago i got rid of my cookbooks and have my recipes on my computer. If we were to have a major power grid failure they may not be available. Although I am pretty much a method cook…so just knowing the ratio of fruit to sugar and noting the steps…can make any quantity I have fruit and sugar for.
Oh. That looks delicious. Such a great channel. You definately know what you’re doing in the kitchen beautiful lady….😂 thank you and many hugs and blessings to you and your family. 🙏🏻🥰🇨🇦
I make my strawberry jam exactly as you do. Sometimes I will let the chopped strawberries and sugar macerate together overnight, and then cook with the lemon juice in the morning until set point reached.
Hi. I’m new from Southern California. Thank you for sharing your strawberry jams. I used made puree strawberry, arrowroot, sugar and lemon juice then water bath canning.
I turn my jars upside down to cool so the steam doesn't put pressure on the lid. I sure miss fresh 🍓 . My dad had 2 1/4 ac when we lived in Wisconsin. We tried to grow some here in southmost Texas, but 😪 nope. Love your clean and informative videos 💝
Jam uses the fruit (may be chopped), jelly uses only the juice, preserves keeps the fruit whole & uses a clear sugar/water liquid to preserve it. Preserves can also be made with chopped fruits/vegetable like in chili sauce, etc. or as when doing pickles.
Well done! Thank you! I used to make my strawberry jam without pectin, but sometimes the berries would get almost crunchy, the children didn't like it. Teaching them to follow cooking directions, we have used pectin in some jams. Sometimes I just add a chopped apple, peel too, into my jam. That adds more pectin, with less cooking time. Great pie!!
Thank you for the butter trick I couldn't remember, I use to make strawberry Jam with my grandma and we never had to deal with foam scraping, course she has been gone at least 41 years
Hello! I have been following you on Instagram and now on RUclips! We appreciate your knowledge and would love to learn more about how to live without electricity and off grid. And we also like stories of people's grandparents and how they survived without modern conveniences so that we can keep that wisdom around for use in these times. Thank you and if anyone has any recommendations of other channels or accounts that do things like that please let us know!
@remnant_resources968 You will enjoy the YT channel Whipperwill Holler. Wonderful people. Miss Lori is a great cook and does a lot of preserving and canning.😊
You might like Clara's Kitchen. It's videos of a sweet old lady who lived through the Depression. She shares recipes they ate to make it through, with family stories as well. :)
I've been making strawberry jam for almost 50 years, and my mother and grandmother before me with the same recipe. Recipe is simple, equal parts fruit to sugar, period. No pectin, no lemon juice, no water, no nothing but fruit and sugar. Water bath method, perfect every time.
Thank you or the butter trick. I make freezerjam, 4 cups strawberries, 3 cups sugar& 1 pig strawberry jello. Cook strawberries & sugar, on low add strawberry jello use use immersion blender to mix, pour into jars, add lids, cool & pop into freezer.
Jelly is just made from the juice of the fruit. Jam or preserves are made from boiled fruit and sugar to a thicker consistency with pieces of the fruit in the mixture.
I noticed that there were ice crystals on the frozen berries, I always use a quick rinse under cold water just to remove the crystals and do the same to anything coming out freezer that has crystals. Cystals can put un off taste to food
I just made strawberry jam this way earlier this week... but I used my blender. lol I'm all about the most efficient way of doing things. It's a little more like soupy, but it works.
The butter to keep the foam down always works for me! Best jam advise I ever found. works for any jam or jelly recipe I have tried (mint, mixed berry, pineapple blueberry, raspberry etc) Make sure it’s butter, not margarine. The margarine I tired a couple of times had not effect on the foam-I had to go back for the real butter to fix the foam
Jelly is made with strained fruit juice. There are no pieces of fruit in jelly. Jam: Jam is made with mashed fruit. Preserves: Preserves have whole fruit or large pieces of fruit.
You are such a precious soul I know I will never get to meet you but I pray to see you in Heaven ❤ Don’t you let anyone destroy your precious ways you train your children I do admire you!
You enjoy every day God has given us and such wonderful precious little ones!!
Matthew 6:33-34 NKJV💝
[33] But seek first the kingdom of God and His righteousness, and all these things shall be added to you. [34] Therefore do not worry about tomorrow, for tomorrow will worry about its own things. Sufficient for the day is its own trouble. 💝
I love it, she just does common sense things when cooking!
Matthew 6:33-34 NKJV💝
[33] But seek first the kingdom of God and His righteousness, and all these things shall be added to you. [34] Therefore do not worry about tomorrow, for tomorrow will worry about its own things. Sufficient for the day is its own trouble. 💝
My mother always made our bread and jellies. Us kids churned the cream to butter when we got home from school. Her pie dough trimmings were baked with butter and a cinnamon sugar mixture. This too was our snack when we got home from school. Great to revisit thanks so much
Me too! I love farm life, and we loved our homemade bread, butter, jelly, and canned or frozen foods! Great life, and RuthAnn is letting people who didn't grow up this way see and understand how very precious this way of living can be.
I just want to say I love your channel. You must be tired every single day with all you do. I'm a 75-year-old man and you have truely impressed me. I do so enjoy the children especially the two young boys, I know they must be a hand full. I agree with you 100%, God is good.
Amen to that!
For someone that professes not to like or enjoy cooking you do a great job. You should be very proud of yourself.x
Thank you so much!
Can I give a tip to everyone? Use a Pyrex liquid measuring cup with the handle to pour ANY liquid, jelly, salsa, whatever in the jars...it fits perfectly in the canning funnel and you won't injure your shoulder raising it so high, nor burn your hands. 😊
Thanks for the tip!
@@loosegoose6563 You are very welcome. So much easier than a long handle ladle, lifting your shoulder so high, and getting injuries.
Yes a natural upgrade from the enamel jug my grandmother used
@@paton57 Yes and it fits so nicely in the wide mouth funnel. I hope you like it as much as I do. I'm short, so it's so much easier on my shoulder.
She said, you need to keep the pot simmering. Then if you use your method on this JAM..it would not seal the jars. And you have ANOTHER pot to wash. Your method would not work with this jam.
Love your attitude. Jams, jellys, fruit spread its all the same. Its fruit.
Don't doubt yourself most people wish they knew half of what you know about cooking and canning so be proud of such an accomplishment ❤
Hubs and I are brand new to canning! RUclips suggested your channel to us - and oh my goodness - you are just the sweetest and best teacher ever! Everything about your channel, home, farm, children, is precious. Thank you! We are making strawberry jam today!!!
I’m new as well. Absolutely love this channel & lifestyle.
Since I discovered your chanel,I haven't stopped watching it. I admire you and how you are bringing up your kids
I grew up in an old farmhouse with 12 foot ceilings and we would bring in a tall ladder to clean them. Light bulbs were a real pain.
When my mother made jelly she would skim the foam and put it in a saucer. Whoever was helping in the kitchen would get the skimmings to eat on a biscuit. 😍
😂
We did that too!
Jelly is with the absence of the fruit, seed, or skin, like grape jelly you get at the store. Jam is mashed fruit which is what you made. Preserves is made with whole fruit or large pieces. Looks great!
Thank you!!!! I knew someone would come through with a solution
Oh my goodness! Symantec's 😂
What about marmalade! Hahaha ... yup, it's all fruit 😊
@@ginadorothea950 marmalade is when it's made with peels in it!
I hope your comment was just educational. I always said get the jelly out. We never worried about what the jar said
@@engeladutoit4257 Hmm, I do not see a negative post in this thread. It all looks collegial with a little fun thrown in. 😃
I love your channel, don't listen to the haters out there, most of them are ignorant or scared. I have done many of your steps before I ever learned that this is how the Amish do things, because it made common sense to me 😊
I will just have that gorgeous looking pie thank you.
I always wasted the rest of a can of tomato paste too. Then, I got the idea of freezing what was left in a baggie and freezing it. It worked great. If you flatten the bag you can break off pieces you need.
My Grandmother would scrape of the foam and save it in a little dish. That I would love to put on my toast to eat soon after she made the jams! Lol, it was like a treat at that time for me.
I always learn so much from your videos & Im 70 years! Thanks for sharing! I will try this method because pectin is so expensive & I get confused by the pectin instructions, too! Blessings to all 🤗💗🇨🇦
It's so wonderful what you do for your family! Providing real, nutritious food and teaching your children to be good citizens, along with knowing the love of the Lord. God Bless you and your family! We need more citizens like you in our country! ❤
When my Mom died on 2011, I inherited her recipe books & cards. She was born in 1920. She had a recipe for strawberry jam. The whole card says
---
Strawberry Jam
Equal sugar & berries
Boil 30 minutes
Seal at once
(name of aunt who gave her the recipe)
---
No pectin. No lemon juice. Think of JELLY as like Jell-o ... clear liquid turned to an almost solid, Jams & preserves both have pieces of fruit in the jelly. Preserves are generally larrger pieces of fruit.
💖
Thank you for sharing. This is how my grandmother made jellies and jams as well. She would even melt paraffin wax on top. No lids. lol. People’s heads would explode if we did that today. lol. Your boys are so stinkin cute. ♥️♥️
We used to always pour wax on jellies to seal. But we still agreed lids😊
That’s how my mother would seal her jams, with wax.. so glad it’s easier now.
Grandma did that as well!
My grandma did the same. I remember always having to remove the wax seal
Don’t worry about the sugar or what it is suppose to be called, you have the best homestead family channel we have found on RUclips. Very helpful. We just found your channel a few weeks ago and not were on Zimmerman’s Homestead video marathon. Thank you so much for all you do all the information that you shared I have a friend that says this isn’t necessarily a how to get to how I do. And you do a great job
FYI. I always do the hot pack method for my jellies as well, but I turn the jar upside down for a couple of minutes to really heat the lid then turn them right side up and let them cool and seal. Works every time...
Hi. What is the shelf life for storage this way? I do not eat a lot of jam so i like to make it so it stores. Take the flavor out i want at the time while others stay in storage
Is that why my grandma did that ... thanks!
@@wendyhenschel. Hi Wendy, what you could do is make a batch and keep what you want, then give the rest away as gifts. That's what I do b/c I also rarely eat jam and my husband can't eat it at all b/c he's diabetic.
I did mine for years using the same method with complete success. Remembering I have last year's berries in the freezer......hmmm. Thanks for sharing a great recipe!! New subscriber - love your channel. ❤
@@christiansaint716 Try it with Allulose.
I make apple jam- wash aplle cut seeds blemish out- Chop unpealed apple and blend amount U R using- peeling and all- boil with small amount of water- stire on and off- add what ever flavor double pac Jello for about 2 qts of apple when cooked- stir cook for5 min- u want Jello sugars desolved- can in jar while hot- I use apples a lot to make different Jams- as a filler if short on the fruit and accompaninh flavors- I like apple with raseberry
Growing up in England in the 1950’s my mother and grandmother made all of our jams and bottled ( i.e. canned in US terms ) fruit . I have no recollection of any sterilization of jars ! Also the jars were never completely submerged for canning fruit. Jam was never water bathed -just topped with a round of waxed paper and Saran type wrap fixed with a rubber band . I love your interesting videos!
Don't you love the feeling of producing your own? You know exactly whats in it, and it tastes far superior than any store bought. I always do freezer jam for strawberry, but cook other types. I recently found that pure juice from the grocery makes beautiful jelly. My new favorite is sour cherry 🍒.
That pie filling looks like it would make great ice pops for a summer treat. 😋
Oh yes
If your husband did that to you, then You need to become stronger for yourself and your children.
To know the correct way to behave!!
@@kellielarsen7756 What are you talking about?
@@kellielarsen7756
WTH are you talking about?
When we made jelly/jam without pectin, we would boil until it would 'flake' off the spoon. But glad to know another way to check it too. Love FourJars lids.
LoL 😂😂😂 your talking about not knowing the difference between Jam, Jelly and Preserves made me think of my Mom. She would say must be Jelly cause Jam don't shake like that. I love everything you do. I have been binging on your videos for two days now. Thank you for being so down to earth.
Just tried this recipe and had a partial jar left so we had that with pancakes for dinner. This recipe makes the absolute best strawberry preserves I've ever had!
Just wanted to let you know how much I enjoy your videos. Love your “old school” and practical approach to keeping your family fed and your home in order. It’s rather comforting to watch (sorry if that sounds creepy🥴😳).
Blessings to you and your family🙏🏻
I have been doing my jam without pectin for years I really prefer it that way! The occasional time I had it to liquid it becomes ice cream topping or flavour for yogurt!
Makes wonderful icecream topping
in this case, can it still be canned and shelved for long-term? or does it need to be used up sooner?
That looks of oh you busted me using my finger in the jelly at the end was priceless. I was laughing so hard but I was watching this while getting my baby back to sleep next to my sleeping husband so I had to try and hold it in 😂
Hi RuthAnn and precious family!
This is how I make my strawberry jelly too, I have used less sugar when my father was alive since he was diabetic.
Your pies look so delicious.
I love ForJars lids, they are such a reliable product. I too was scrambling around for lids back then.
I so appreciate all of your videos. I’m 62 years old and yes I still can everything I can get my hands on. I used to have a huge garden when my children where little. We processed our meat and that’s how we made it thru the winter keeping my family fed. My grandmother taught me to can when I was very young and I so enjoyed being with her and her teaching me all she knew.
You talk about your grandmother a lot and isn’t it just wonderful to have those precious memories.
I hope you and your lovely family have a blessed night!
Yes!! Those grandma memories are so precious
I would never throw the liuid strawberry juice away- I would make my jello with it-
I am making this recipe right now and I made strawberry juice!
I think water needs to cover the lid
I always thaw my berries in a colander, refreeze the juice till I have enough excess juice to make wine😋
I’ve cooked since I can remember am closely watching you make pie crust since I’m not good at it. Oh giggled at the blue nail polish.
Or add it to basil tea!!!
Absolutely love your videos. I love that you're just making "yummy fruit spread". The pie looks delicious.
I just found your site a few days ago - you are the sweetest calming loving person I have ever watched - you have brought such joy to me - stay humble and real to yourself-
Here in the uk my strawberries and redcurrant ripen together so i add some redcurrant to strawberries for the acidity. Works great.
Oh how I love your special "air dryer" just outside your kitchen door! I wish I had a way to do that, I have to zip across the garage to get to a door! Really nice idea.
I just got a dishwasher, so excited!!! I've been canning for 40 years washing everything by hand. It's going to be so nice for canning. I too just washed jars with soapy water never had a problem.
You're blowing my mind with this butter trick!
What a beautiful after school treat! Your children are soooo lucky! I'm enjoying your channel, RuthAnn. God Bless.
The after school snack I loved best way long ago was Mom's strawberry jam or freezer strawberry jam on saltines!
I have thought for years that canning was just too hard with all the rules and regulations, turns out , it doesn’t have to be so difficult 😀 I’m not much of a rule follower and your common sense, practical approach is what I was needing
Beautiful, informative information on the bread making and jam/jelly canning. You are a wonderful teacher giving not only the measurements but the why of it all.💕
I've been watching RUclips for over a year now. Watching people make jams and jelly's. And all better than stuff. You are the very first person who has ever made Jim jelly preserves. Whatever you want to call them exactly. The way my mom used to make them. I love it I'm so happy. The iphone two and i'm watching your videos and I love it
And thank you my mother in law tried to teach me before she passed so I'm thankful for you ❤
Thank you for showing us about resealing an unsealed jar. That's really good to know instead of always just putting it in the frig. It's just the two of us and it takes a long time for us to go through a pint or half pint of jelly. And the pie looks delicious!
You’re welcome
@@Ruthannzimm I already blended up my strawberries will they still thicken like they should?
@@susanpacker6185I always blended my strawberries first. Yes it will thicken correctly. The only thing is that you have to measure the amount of blended strawberries so you know how much sugar and lemon juice to add. 2 cups blended strawberries + 1 cup sugar+1 tablespoon lemon juice. Cook as she does to thickness desired. Test for jelling. Jar when ready keeping jam on a simmer as you do so
We are two ppl as well and can eat a pint a week. But we try not to🤣
I really enjoy your channel, I have learned so many things, My kiddos are all grown so I love seeing your youngins helping out and doing their chores in the background, I love how they are so often involved learning the processes.. the jelly looks amazing, and I don't really know the difference between Jelly, jams, and preserves either, To me I ts a Jam if it has chunks of fruit and seeds, and jelly is more of a well blended texture, but I never read the definitions so ... who really cares :) its all great on biscuits !! haha keep up the great work, and thank you so much for being brave enough to share your lives
A little bit of butter or margarine also works great when you put it in the potatoes and veggies. No foam nor boiling over
I never thought of this-neat!!
Olive oil when cooking pasta. I do it the Italian way. Bring to boil. Turn off heat and wait about 20 minutes. Never gets mushy. I HAVE to use an electric stove. I compensate for the time & how it cooks longer, than I want.
Love this channel. You're bringing back the simplicity to cooking, baking, and homesteading that many of us have missed. Please don't ever change that on your channel. God Bless
Thanks for sharing the bit of butter trip! 💯❣️
Such a beautiful lady. Love how you explain your recipes step by step. Easy to follow. Wish we lived closer I'd be coming to your home for classes. Will keep watching your videos. Oh, love your curls, so cute. Thank You for all you do for us. You are a blessing!
I really enjoy learning from you! And I am 63 years old! You are a blessing to us all! Thank you for teaching so many sensible processes! We are in Indiana so we are practically neighbors. LOL!
The pies look so delicious. I’m so glad you showed what to do with a jar that didn’t seal. What you made would be called jam and jelly is lighter and smooth. Almost like jello. I usually add rhubarb or apples to my strawberry jam.
Thank you so much. I’ve thought that about hot packing but wasn’t sure now I am.😊I’m so blessed by you sharing wisdom from your heritage.
I make my blueberry jam this same way. I love the older way of doing things and keeping my family the healthiest I can with the choices we have to make things without the added ingredients that the manufacturers add to our food that just is not necessary.
I love how you don't waste a drop. Props to you - I do the same given food is expensive
Thank you for explaining how to make jellies without using pectin. That is a sure game changer for me, as I always fret about "oh my goodness, did I get the ratios of fruit--sugar--pectin right?
Now I can share a tidbit with you... Jelly is made from just the juice of the fruit.
Jam is made with the juice plus the pulp of the fruit, like when you run fruit through a food mill, and then combine the mashed up fruit with the juice.
Preserves is the same as jam except the fuit is left whole or cut into chunky pieces. I have fig trees, so I make fig preserves.
In this vlog you are making strawberry jam, as you correctly noted in the title.
I've heard you say several times that you are not sure of the differences. I hope this helps.
I am contemplating picking a big bunch of mulberries today and having my 4 year old Granny help me to make jam! She’s so delighted when HER mulberry trees give her treats. Ruthanne you inspire me and make me want to be a better Grannie so thank you from Oz. 🤗
Your skill in cooking is really commendable. This is a wonderful recipe
I live this video so much. I came here looking for a "dumb it down" way to make jam. You definitely made it way easier to understand how to. I now have faith in myself on how to. Other videos I have watched scared me.
Same was DREADING messing it up
I have made strawberry jam for years, always with pectin, usually freezer jam recipe. But, I will definitely try your recipe and not bother buying the pectin as it is getting so expensive. My husband would love the strawberry cream pie so I may try that too. Loved watching both processes! 😊
I may have missed something. Raw egg whites in with the strawberries. Are the cream pies baked? They look amazing and yummy
I'm searching for the answer to this question too. This doesn't seem right. I just made them and now I'm staring at them wondering what I just did.
Awesome video. You are such a blessing to us just learning this domestic stuff. God bless you & your precious family . ♥️🌟♥️✝️🇨🇦
Oh my. Everything looks so delicious. Love your channel to bits. Thank you from the bottom of my heart…hugs from Ontario , Canada 🙏🏻😘🍁🇨🇦
Thank you for sharing your video. I love making no can/no pectin products from my garden, orchard, vineyard.
Education and wisdom are different. I have a college degree and I still can't make a decent pie from scratch! The skills you have in abundance to provide for your family are amazing to me and it's amazing how much don't know at 76 years old!
My mom always cooked the pie dough scraps with butter sugar cinnamon for us kids as treat.
Your children are so Adorable. 💝💐
I leave my strawberries as whole as possibly, that’s the way my Mum always made it, but we call it Jam in the UK and I’ve always used pectin because we like it thick, never had a problem with doing it the pectin way. Jelly is something else over here, it has gelatine in it and is eaten as a dessert not spread on bread. We also used the butter trick as well. I used to heat my jars in the over to a certain temperature and then the lid would seal, but I’ve never put them in the freezer, they go for a couple of years once sealed.
So happy to see you recycling perfectly good plastic zip lock bags!
I’m so excited for this! I am getting ready to make a fresh batch of strawberry jam and I really don’t want to use pectin anymore.
Been making jam like you all my life and never knew about the wrinkles. Thanks 😊
Thinking on your jelly/jam/preserve. I always play with the sugar. For example, fresh strawberries are sweet and I find a need for the added sugar. Is flavour the only reason to add some to less sugar?
I am so happy about this video!! Love strawberry jam/jelly, and would love to not have to use pectin.
I love the music you use for your videos also..
When you went out to hang the zip lock bags to dry ,I remember going to an amish home dairy, and it was and serve yourself and I was waiting for another lady to come out the door ,the family that lived there had tbeir laundry all on the lines and way high up was a big wheel ,almost as a bike rim with clips hanging from 1 side of the rim and all the socks were on 1 and underwear on another, I found that so intriguing, so There was a Fischer's general store and amish store ,it sold everything for the home in Pa.and it was an old weather worn grayboard building ,there wasnt anything for home I could have needed that wasnt there ,I found a smaller version of that wheel and I bought 2 of them and the home we bought , had the amish wheel pulley system clthes line ,I wanted to bring that when i moved but It goes with the house so left it , so here in Fla.looking for one of the pulley clothes lines ,I guess I could get at Lehman's country store on line... I am embracing simple and anything that doesn't require electric ad much ad possible
I make my jams and jellies the old fashioned way as well
I have always known the difference of jam and jelly being that the jam has the thickness of the berries where jelly is clear without the berries. I make jam 😄
Thank you for sharing how to reseal a jar that didn’t seal! The jelly and pies look delicious!
Pie loooks so creamy and delicious. My mom used to make lot of jam the old fasjioned way with pectin. Ive made both ways.
Your kitchen looks so clean and organized! Great job kids. It is more enjoyable to create in a clean space.
Thank you!!!
I would not know
Thank you for sharing! I just made this recipe. Jars cooling as we speak!
Jelly is the cooked fruit and sugar strained - no fruit and usually clear. Jam is what you are making: small pieces of fruit. Preserves is the whole fruit pretty thicker than jam. I make jelly with pectin because i Make the juice, then jell it. Preserves and jams made your way is good. I appreciate the ratio of fruit to sugar. I am making a notebook with recipes like this because a notebook with this kid of notation is good. Years ago i got rid of my cookbooks and have my recipes on my computer. If we were to have a major power grid failure they may not be available. Although I am pretty much a method cook…so just knowing the ratio of fruit to sugar and noting the steps…can make any quantity I have fruit and sugar for.
I am glad to know the butter truck cause I have always felt that scooping the foam is removing flavor! Thank you
Oh. That looks delicious. Such a great channel. You definately know what you’re doing in the kitchen beautiful lady….😂 thank you and many hugs and blessings to you and your family. 🙏🏻🥰🇨🇦
I make my strawberry jam exactly as you do. Sometimes I will let the chopped strawberries and sugar macerate together overnight, and then cook with the lemon juice in the morning until set point reached.
That pie looks so delicious! Even though I am by myself, you have encouraged me to do some canning and preserving. Thank you for that!
Skills!! You never know when things will change and you might need them!
Hi. I’m new from Southern California. Thank you for sharing your strawberry jams. I used made puree strawberry, arrowroot, sugar and lemon juice then water bath canning.
I turn my jars upside down to cool so the steam doesn't put pressure on the lid. I sure miss fresh 🍓 .
My dad had 2 1/4 ac when we lived in Wisconsin. We tried to grow some here in southmost Texas, but 😪 nope. Love your clean and informative videos 💝
Jam uses the fruit (may be chopped), jelly uses only the juice, preserves keeps the fruit whole & uses a clear sugar/water liquid to preserve it. Preserves can also be made with chopped fruits/vegetable like in chili sauce, etc. or as when doing pickles.
I love the way this family lives. Their honestnessty .
I am a new subscriber, I love how easy and simple you make everything ❤
Well done! Thank you! I used to make my strawberry jam without pectin, but sometimes the berries would get almost crunchy, the children didn't like it. Teaching them to follow cooking directions, we have used pectin in some jams. Sometimes I just add a chopped apple, peel too, into my jam. That adds more pectin, with less cooking time. Great pie!!
Thank you for the butter trick I couldn't remember, I use to make strawberry Jam with my grandma and we never had to deal with foam scraping, course she has been gone at least 41 years
Hello! I have been following you on Instagram and now on RUclips! We appreciate your knowledge and would love to learn more about how to live without electricity and off grid. And we also like stories of people's grandparents and how they survived without modern conveniences so that we can keep that wisdom around for use in these times.
Thank you and if anyone has any recommendations of other channels or accounts that do things like that please let us know!
Thank you for being here!!!!
@remnant_resources968 You will enjoy the YT channel Whipperwill Holler. Wonderful people. Miss Lori is a great cook and does a lot of preserving and canning.😊
You might like Clara's Kitchen. It's videos of a sweet old lady who lived through the Depression. She shares recipes they ate to make it through, with family stories as well. :)
I've been making strawberry jam for almost 50 years, and my mother and grandmother before me with the same recipe. Recipe is simple, equal parts fruit to sugar, period. No pectin, no lemon juice, no water, no nothing but fruit and sugar. Water bath method, perfect every time.
Thank you or the butter trick. I make freezerjam, 4 cups strawberries, 3 cups sugar& 1 pig strawberry jello. Cook strawberries & sugar, on low add strawberry jello use use immersion blender to mix, pour into jars, add lids, cool & pop into freezer.
Jelly is just made from the juice of the fruit. Jam or preserves are made from boiled fruit and sugar to a thicker consistency with pieces of the fruit in the mixture.
Love this recipe! I made jam this weekend! So good on ice cream💜💜 Thank you for sharing!
I noticed that there were ice crystals on the frozen berries, I always use a quick rinse under cold water just to remove the crystals and do the same to anything coming out freezer that has crystals. Cystals can put un off taste to food
I have literally been doing jellies my whole life and pectin to me can be temperamental. I’m gonna be doing this method from now on thank you.
That was a smart use of the colander! Great video! Thanks sweetie 🥰
I just made strawberry jam this way earlier this week... but I used my blender. lol I'm all about the most efficient way of doing things. It's a little more like soupy, but it works.
The butter to keep the foam down always works for me! Best jam advise I ever found. works for any jam or jelly recipe I have tried (mint, mixed berry, pineapple blueberry, raspberry etc)
Make sure it’s butter, not margarine. The margarine I tired a couple of times had not effect on the foam-I had to go back for the real butter to fix the foam