Oh my goodness, what memories this video brings to my mind and heart! I grew up in rural Virginia in the Appalachian mountains and in the early 1970s, when my granny was still living, the great valentine candy hunt happened every year! About the second week of January granny would call me and ask if the valentine candy was out yet. It never was that early back then. She would end that first call with, "be sure to let me know the minute you see it!", then she would proceed to call every couple of days until the valentine candy was put out on the shelves. I would take her to 3 different towns and we would hit every store that had those tiny red hot cinnamon disks. Why 3 towns & all stores? She only bought 2 bags in each store because she didn't want children to do without what may have been their favorite candy so she wouldn't buy all the bags at one store, she made sure to leave plenty of bags for other people! So I took her from store to store to get her supply of candies for the fall. Oh! What did she do with all those candies? She put them in her applebutter. She was known in our part of the world for her applebutter and her old fashion apple stackcakes! People offered her "good money" for both anytime she was willing to sale either. She passed in 1978. And I hadn't thought about the great valentine candy hunt in years. ❤️
I purchased a Maslin pot after watching you use yours and it's one of my favorites. I use it for everything! Your jam sounds like it would be delicious on shrimp tacos. I think I need to add this to my list! Love the laugh at the end!!!
I went ut and bought frozen peaches today and will try tomorrow to copy this recipe exactly. I want to give it to my adult children as gifts. I hope I do everything right. I have watched this video at least 3 times...LOL
Thank you Pam- that looks delicious- my Grandma taught me to make Red Hot apples, pears and apple& pear jellies…I have never had anyone else say they have used Red Hots- until watching you today- everyone who tries adding Red Hots will be addicted for sure!!!!❤️😋
I am not sure "addicted" is the correct term, but they are good to eat and can be used flavor various foods. Caution, if you eat them by themselves, they are hard, but not jawbreaker hard.
@@mikkimikki5376 : Are you referring to the instant Pot? She uses the Max for pressure canning. Water canning can use any pot large enough to have the rack on the bottom plus enough water to cover the jars. That’s why she could use the regular Pot.
@@helensarkisian7491 Yes, thank you. I finally watched the entire show explaining the negative results from the Instant Pot which I own. I thank you so very much for contacting me, because I now understand food safety.
My beautiful peaches (from The Peach Truck) arrived and after just a couple of days are ready to preserve. I tried this "Red Hot Peach Jam" and it is to die for! You mentioned giving this jam as Christmas gifts to your "team" and I think that is a wonderful idea. Adding some fresh homemade bread to accompany this delightful treat would be a delight!
I also got peach truck peaches this year here in Oklahoma that came from Colorado. I picked them up last Friday, and today I am finally looking back at Pam’s recipe. I did not try it with red hots yet, but I wanted to reflect back on her instant pot. Seeing your comment now, I need to go get some red hots!
Love this! Reminds me of the apple butter my mother used to make. She used Red Hots instead of ground cinnamon. Beautiful color and bright spicy cinnamon flavor.
My mother in law did the same with apples. Her cinnamon apples were delicious and I follow her recipe now and again, when I can find the Red Hot candies.
Wow, that is beautiful jam! It will be nice gifts for the holidays. I must get to the peach farm right away! Thank you! I wish I had some right now! I have that pot and I love it, too!
Thank you Pam and Jim for your wonderful videos. I have learned so much you all in the last several months. I appreciate you taking the time to teach some of us who are new to canning, preserving and storing foods. 😊
Miss Pam, I just LOVE your Peach Jam recipe with Red Hots!!! I LOVE the color of the final product!!! Thank you also for the tip on using frozen peaches from the freezer section of your grocer!!! Excellent tip!!! Once again an Excellent video!!!!
I am in Scotland and we don't have Red Hots or anything like that. I have never heard of flavouring jam with sweeties/candy! Nice to learn something new!
Easy to follow, great video. Many videos are long drawn out and I lose interest and move on. You are fun to watch and learning lots of little tips that are super important for 1st timmer making jam. Thank you
My grandparents have huge copper cauldrons shaped similarly on their farm in the Languedoc. (In truth it's a vineyard, but that word conjures romantic notions for a lot of people of what in fact is just a farm. Plus, vineyard sounds _affected_ ). There's a long proud history of confiture/preserving in lOccitane, one that I never appreciated when my great-nonna chose me to scour the copper cauldrons with lemon and salt after a year in storage.
I will have to try peach jam with the red hots. Peach jam with ground cinnamon and cloves is really nice. My sister doesn't like peaches but loves the spiced peach jam.
Thanks so much for introducing me to the Maslin pan! I love it! I’ve been making jam for 50 years, and I have never had an easier time than with that pan. My hand strength has diminished with arthritis, and the Maslin is so well balanced with handles in the right places for pouring, I was able to handle it with no problem. It’s going to become my favorite utensil for making anything that needs to be reduced. I did spaghetti sauce last week, and it turned out great!
I made 13 jars of peach jam today using sure jell. Truth is I do not like sure jell because it always makes the jam too firm for my liking but I added extra fruit and it turned out just perfect. It isn't always satisfactory but today it was good. I will definitely try your recipe tomorrow with some peaches I have left in the box. I just recently found your channel and am really enjoying your videos. Thank you so much for this video.
Oh my gosh.. so beautiful.. I did applesauce last year and used red hots . Was delicious.. thank you much for a great video. Loved the bloopers also.. I🙂🌹🌹🦋.
Love this idea for Hot Peach Jam. I made recipes using jalapenos, habaneros, serranos, et al, and found that the peppers loose their heat in sugar products. Can't wait to one day try this recipe. Oh, and Litmus paper...I hadn't thought of that (and don't worry, I didn't bother canning pickled chicken gizzards. I just asked about it because someone asked me. Be healthy, stay safe, and many blessings, Morgan
I just want to share a RedHot Shortcut: On Holidays as a time saver - I make RedHot Applesauce by adding RedHots to store bought unsweetened applesauce and I also will do the same with store bought canned or frozen apples, pears, etc…also adding sliced bananas after fruit is cooled is fantastic! We grew up eating RedHot fruits on top of cottage cheese- delicious! As a no-fuss method - I pour fruit & RedHots into crockpot on low- allowing it to cook slowly, while I do other tasks👍🤗
Jim, I'd ate the whole thing...lol...That is beautiful jam. I have use red shots in applesauce but not jam. Thanks I'm going to a market stand down the road, this week for peaches...
That maslin pan is growing on me. 😃 I’m so tempted (but I need more storage space). Two fast related stories: (1) I used litmus paper to test ph of Roma tomatoes I got at farmer’s market and the paper color barely changed. The ph was around 6! I added citric acid to adjust. I see so many just water-bathing without any acidic addition and cringe. (2) I canned peach pie filling after your last video and because I didn’t do mise en place I grabbed the wrong jar and accidentally poured citic acid into the pot instead of modified corn starch. Something told me it seemed more granular than usual but it was late and I was tired. After soooo many minutes of no thickening I took the jar back out of the cabinet and had my “oh crap” moment. Luckily because peaches were never added, I just restarted. Lesson learned. Thanks for this video!
I love to put Red Hots in hot apple 🍎 cider (if I don't have Red Hots, I'll add a little Fireball), I imagine they would be good in apple jam/jelly. But those peaches 🍑!! Oh,my! Heaven! Thanks for sharing your recipe. Anh d especially the tip about using frozen peaches. Definitely going on my list.
MMM That is delicious sounding and looking. I want to make that! I think it's a perfect gift!! I should definitely get some litmus paper too, not only is it reassuring, it's fun😀
You know why?? Because it totally is NOT in that book! 🤦🏼♀️lol I must have found it online when also looking through the book. Thanks for the reply and a fact ✅❣️
Do you have to have an Insta Pot to water bath can? I have an aluminum pot used for lobsters or other large batches of food. It has a nice glass lid too.
I bought that Maslin pan last year after I saw you make cherry pie filling in a video! It is wonderful. Very well worth it! I even used it to water bath can half pint jars, although I’m sure it’s not really supposed to be used for that.
@@RoseRedHomestead I did have trouble with that stainless steel getting discolored by my cheapy rack I used in the bottom to keep the jars off the bottom. The second time, I tried jar rings instead, but it did the same thing. The bartenders friend powder got the spots off, but maybe it needs a washcloth under the rack to keep from adding the extra step of cleaning… also, I use an induction cooktop and it works lovely on that!
I bet that tastes really good. I actually have one of those pots, and have never used it, after watching you I do believe I will start, just hauled it out of the box I like the measurement so you get a better idea of what you end up with, and the pour spout, though I probably better be careful the first few times.
It is really good. I generally do not use the scale for measuring the ingredients going in to a recipe, mostly the liquid after it is ready to pour into the jar so I can estimate the number of jars it will take. It is very convenient.
OMG I am addicted to your videos. LOL. I just love them. Thank you. You teach so clearly and well, I really appreciated. I am thinking to purchase the regular pressure canner. I think it is the most reliable. What do you think? Also, I am so glad I have the opportunity to learn so much. No I understand the process and can be careful and not taking chances. I just love your teaching. My family in Brazil are teachers, elementary schools teachers, and I appreciate your way to teach us. Thank you so much. ❤🌸❤🌸❤🌸🌹🌹🌹🌹🌹🌹
You are so very welcome and I truly appreciate your kind words. The only canner I can safely "recommend" is the standard stove top canner. I do use other types but I do not recommend them to others.
@@RoseRedHomestead Thanks. I did watch your videos about both electric "pressure canners". I so appreciated. I was looking for the logger that you are using, to make sure about the temperature, but I gave up. You can imagine why. LOL. I am so appreciative of what you thought us. I never knew all that. I wish I still have my mom for her to know all that you teach us. I love knowing about canning. Thank you so much. 🌹🌹🌹🌹🌹 keep your wonderful videos. ❤🌹
Hello Pam! I'm sorry to ask this question not on subject to your video, but I'm going to anyway...lol...do you pressure can Rice? Regular long grain White Rice? I can't find a video you do on that? Thank you I'm going to do all your recipes
You can’t pressure can rice, pasta or recipes with flour. The high heat from pressure canning with break down the rice & you’ll be left with a jar full of inedible mush.
Canning rice not only leaves you with mush, it can be dangerous. It is on the Do Not Can list. We store dry rice in 5 gallon buckets and it keeps for years. Another idea to make your own minute rice--I have not done this, but other viewers say it works great--is to cook a batch of rice and then dehydrate it. When ready to eat, rehydrate it in boiling water for a couple of minutes and it is ready to go!
Love bloopers! Do you have a brand recommendation for the maslin pan? What size are you using? Also, Can you give me the information on water bath Canning in the instant pot? I didn’t quite catch it.
Thanks! The link for the maslin pan is below. You can water bath can in any pot that holds enough water. When I am doing jam in the 8 oz jars, I often use my older Instant Pot on the "Manual" setting. It will boil water, which is all you need. I put the jars full of jam on a rack on the bottom and make sure the water is an inch above the lids--almost to the top of the Instant Pot, and start the timer on my phone when the water comes back to a boil. Easy peasy! www.amazon.com/gp/product/B0000C0TFF/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
Pam, could you tell me if you can do water melon juice in the half gal jars. I know you can apple & grape not sure about water melon though. Thank you much. 🌹
To my knowledge there are no tested recipes that use half gallon jars. However, I did a little research and found that I was wrong! Here is the article I found: www.clemson.edu/extension/food/canning/canning-tips/33half-gallon-jars.html
I’m going to use your recipe for some Christmas gifts myself. I got a great deal on some peaches today at my local farmers market. I’m wondering do you use your equal parts fruit/sugar/juice of one lemon for berries as well and all fruit that you do for Jam?
Pam.....could you use apricots? We love all fruit but apricot is my families favorite....... But I love red hots(always have since I was a child). I will try this recipe for sure!!
Help! New to canning. I’ve made sweet and dill pickles along with strawberry blueberry and peach jams. All of my jars have popped and I’ve lifted them by the lid after removing the band. USDA says they are NOT sealed if they make a dull sound when tapped with a spoon. I certainly didn’t get a high pitched ringing sound. Should I throw them all out???!
@@RoseRedHomestead oh thank you! I did that and they are all tight. So worried I would make someone ill. I know you say how important it is to follow the USDA guidebook. I love your videos and have learned so much ! ❤️
I don't have a maslin pan or a heavy bottomed stainless steel pan. My question is: Would I be able to use my Instant pot to cook the jam? I have 2 IP's so I could use one to cook the jam and the other to water bath can
Thank you that looks great. Have you ever used the red hots with seeded cucumber slices and cinnamon sticks. You must soak the cukes for 24 hours in line before you start. They are better than candy. 😋
You can try. I haven't ever had good luck with doing that, but maybe it will work for you. I now default to just using the runny jelly as pancake syrup! LOL
I am an Aussie, I don’t know what Red Hots are. They must be some kind of candy I think. If you could give me a description I might be able find something comparable here in Australia. Thankyou for your videos, I would be lost and too afraid to try without you.
Thank you for this question! I needt o be more mindful of people in other countries when I describe things. They are tiny cinnamon candies the are quite hot on the tongue. Here is a link: www.amazon.com/Red-Hots-Cinnamon-Candy-Ounce/dp/B00S5M2UHG/ref=sr_1_4?dchild=1&keywords=red+hot+candies&qid=1630797529&sr=8-4
Oh my heart!! Another wonderful demo. I can’t wait to get started. Gotta get a camp stove. We recently moved to Florida and I have a mango tree. That mango tree produced and produced and produced!!! So I cut them up and slipped the skins off and they are in my freezer waiting patiently. So you would recommend the same thing for Mangos? 4 cups mangoes 4 cups sugar? Plus the lemon juice ( I have to use, I’ve not dehydrated lemons yet) And may I ask where you got your test strips. I should probably get those to make sure that the acidity is just right on my batch.
I tried to use my instant pot like this but the water boiled and splash out of the pot under the pot and into the electrical mechanism. So I have not tried it again. I have a question about steam canning. Why do we have to buy a steam canner when our pots are no different than the Victoria steam canner. As long as we have a little hole in the top of our lid that we can stick a thermometer down and see that it has reached the correct temperature why do the jars have to be covered with water? America’s test kitchen said that little strip on the top of the Victoria pot was not that accurate anyway. A thermometer would be even better. Lastly let me say that I rarely ever use pectin and I learned that from you. I think in the two years I’ve been making jams and jellies I have only used pectin one time. Thank you
Thank you so much for your comments. I am not familiar with the Victoria steam canner. The USDA now says that steam canners are OK to use. Here is their statement: nchfp.uga.edu/publications/nchfp/factsheets/steam_canners.html
@@RoseRedHomestead no problem. The Victoria steamer is just a regular pot with a glass lid with a tiny air hole just like your instant pot lid. It has a temperature gauge in the top that tells you when you are in the proper heat zone for canning. Which is just the boiling point. Anyone can visually see that but if they can they can use a thermometer to stick in the hole and test the temperature. Just like pressure canning the steam is cooking the food. I hope one day someone can give me a scientific reason why you can’t just use any pot with a rack and an air hole in the top as a steamer.
Oh my goodness, what memories this video brings to my mind and heart! I grew up in rural Virginia in the Appalachian mountains and in the early 1970s, when my granny was still living, the great valentine candy hunt happened every year! About the second week of January granny would call me and ask if the valentine candy was out yet. It never was that early back then. She would end that first call with, "be sure to let me know the minute you see it!", then she would proceed to call every couple of days until the valentine candy was put out on the shelves. I would take her to 3 different towns and we would hit every store that had those tiny red hot cinnamon disks. Why 3 towns & all stores? She only bought 2 bags in each store because she didn't want children to do without what may have been their favorite candy so she wouldn't buy all the bags at one store, she made sure to leave plenty of bags for other people! So I took her from store to store to get her supply of candies for the fall. Oh! What did she do with all those candies? She put them in her applebutter. She was known in our part of the world for her applebutter and her old fashion apple stackcakes! People offered her "good money" for both anytime she was willing to sale either. She passed in 1978. And I hadn't thought about the great valentine candy hunt in years. ❤️
Oh my goodness, what a lovely memory and what a wonderful granny you had! Thank you for sharing this tender story. I just loved it.
It's so funny what memories are triggered by these videos! I love reading these stories.
That's a beautiful memory. Thank you for sharing 🙏
Thank you for sharing that! What a sweet precious memory of your gran! 😊
I love your Grandma's thoughtfulness! Sweet!
I purchased a Maslin pot after watching you use yours and it's one of my favorites. I use it for everything! Your jam sounds like it would be delicious on shrimp tacos. I think I need to add this to my list! Love the laugh at the end!!!
Sounds great!
I went ut and bought frozen peaches today and will try tomorrow to copy this recipe exactly. I want to give it to my adult children as gifts. I hope I do
everything right. I have watched this video at least 3 times...LOL
BEAUTIFUL ROSE with another EXCELLENT video.
Always well explained with great detail. Appreciate your work ! ✔
Fantastic!
Thank you Pam- that looks delicious- my Grandma taught me to make Red Hot apples, pears and apple& pear jellies…I have never had anyone else say they have used Red Hots- until watching you today- everyone who tries adding Red Hots will be addicted for sure!!!!❤️😋
I am not sure "addicted" is the correct term, but they are good to eat and can be used flavor various foods. Caution, if you eat them by themselves, they are hard, but not jawbreaker hard.
Thank you. Yes, I have watched them. I guess I wonder about the recent model that is not the Max. Please advise.
@@mikkimikki5376 : Are you referring to the instant Pot? She uses the Max for pressure canning. Water canning can use any pot large enough to have the rack on the bottom plus enough water to cover the jars. That’s why she could use the regular Pot.
@@helensarkisian7491 Yes, thank you. I finally watched the entire show explaining the negative results from the Instant Pot which I own. I thank you so very much for contacting me, because I now understand food safety.
That peach jam looks delicious! It has a beautiful color:) I never have heard of using red hot candies in jam before.
Yes, the Red Hots give the jam an interesting after bite.
I made this a few weeks ago using some home canned peaches that were getting a little old. Love the flavor. Just had it on pancakes!! Wowzer! So good
My beautiful peaches (from The Peach Truck) arrived and after just a couple of days are ready to preserve. I tried this "Red Hot Peach Jam" and it is to die for!
You mentioned giving this jam as Christmas gifts to your "team" and I think that is a wonderful idea. Adding some fresh homemade bread to accompany this delightful treat would be a delight!
I also got peach truck peaches this year here in Oklahoma that came from Colorado. I picked them up last Friday, and today I am finally looking back at Pam’s recipe. I did not try it with red hots yet, but I wanted to reflect back on her instant pot. Seeing your comment now, I need to go get some red hots!
Love this! Reminds me of the apple butter my mother used to make. She used Red Hots instead of ground cinnamon. Beautiful color and bright spicy cinnamon flavor.
Thank you for sharing that story.
My mother in law did the same with apples. Her cinnamon apples were delicious and I follow her recipe now and again, when I can find the Red Hot candies.
I plan to make some with jalapeños today... I like a little kick. So glad you educate and demonstrate with the litmus paper to verify pH. 👍
Have fun!
Wow, that is beautiful jam! It will be nice gifts for the holidays. I must get to the peach farm right away! Thank you! I wish I had some right now! I have that pot and I love it, too!
Yes, it would work well for holiday gifts, birthdays, friends at work, and so on.
Nurseg12 Where did you get your pot? What size is best? Thankyou
@@judyblaise1639 I bought mine off of Amazon. Mine is 9 liters and it's the perfect size. Maslin Jam Pot. You will love it.
Thank you Pam and Jim for your wonderful videos. I have learned so much you all in the last several months. I appreciate you taking the time to teach some of us who are new to canning, preserving and storing foods. 😊
You are very welcome, and that means a lot to us. Thank you for sticking with us!
That looks so good. My dad makes a Red Hots apple pie filling.
Yes, they are and your dad's apple pie filling sounds good.
I want to make some of this for my brothers. They would probably enjoy it. Once I heal from this surgery I will probably make some.
This is one i will be trying this week!! I would like to thank you for always teaching me something and not talking way to much! There i go! Thanks
Thank for your response.
Miss Pam, I just LOVE your Peach Jam recipe with Red Hots!!! I LOVE the color of the final product!!! Thank you also for the tip on using frozen peaches from the freezer section of your grocer!!! Excellent tip!!! Once again an Excellent video!!!!
You are so welcome! We always appreciate your comments.
Thank you for the time you took to make this video. I bet it tastes amazing 💗
My pleasure 😊
What a great idea!
And I love your comment about using frozen peaches!
We are in Alaska and peaches run between $2 - $4
Then frozen is perfect for you! I use frozen raspberries for my raspberry jam and you can't tell the difference. Thanks for your comment.
Only someone really awesome could come up with an idea like this. Your amazing. Thank you for all your videos, they humble me in a comfy sorta way.
Thank you for the very words.
I think this would be a wonderful addition to a home made bbq sauce.
Oh my goodness---what a fabulous idea! Must try! Thank you.
i love this recipe - doing it this weekend. I love red hots and can’t wait to taste this ! Thank you again for all the videos!
Hope you love it like we do!
Oh my, I just picked up a big box of peaches from the Amish. I am trying this recipe. Now I want one of those jam pans. 😊
Great video! Thank you! Love to you and Jim!
Looks absolutely delicious! This jam will make a delightful Christmas gift.
Yes it will! We are already eating it too fast so I will have to hide some so I have some left for that. Thanks for your comment.
I am in Scotland and we don't have Red Hots or anything like that. I have never heard of flavouring jam with sweeties/candy! Nice to learn something new!
Easy to follow, great video. Many videos are long drawn out and I lose interest and move on. You are fun to watch and learning lots of little tips that are super important for 1st timmer making jam. Thank you
Can’t wait to try this! I use the same red hot candy for cinnamon apples during the holidays.
Thanks for sharing! Candy apples are wonderful as well!
My grandparents have huge copper cauldrons shaped similarly on their farm in the Languedoc. (In truth it's a vineyard, but that word conjures romantic notions for a lot of people of what in fact is just a farm. Plus, vineyard sounds _affected_ ).
There's a long proud history of confiture/preserving in lOccitane, one that I never appreciated when my great-nonna chose me to scour the copper cauldrons with lemon and salt after a year in storage.
This just sounds too yummy, tfs! Please stay safe and sending hugs to you both 💜😎
My family used to make cinnamon peaches and mint pears for serving during Christmas.
Yummo! Thank you
Ok, you've inspired me yet again, tomorrow is mission peaches just so happen to be on sale at Kroger so it's a perfect time to give it a go!
I hope you do try it. It is really good! Thanks.
I will have to try peach jam with the red hots. Peach jam with ground cinnamon and cloves is really nice. My sister doesn't like peaches but loves the spiced peach jam.
Your peach jam variations sound very good. Jim
I can't wait to try this! It could happen today as I have everything needed.
Thank you so much for your videos ;)
You're so welcome! It is really good! Thanks for your comments.
Thanks so much for introducing me to the Maslin pan! I love it! I’ve been making jam for 50 years, and I have never had an easier time than with that pan. My hand strength has diminished with arthritis, and the Maslin is so well balanced with handles in the right places for pouring, I was able to handle it with no problem. It’s going to become my favorite utensil for making anything that needs to be reduced. I did spaghetti sauce last week, and it turned out great!
We are happy that you have had such great success with the Maslin.
I am so glad to hear that. It makes me very happy that it has worked out so well for you!
Omg my fav ole time candy !! What a great idea ! Will definitely try! It’s so beautiful 😻
Thanks so much 😊
I love this. Thank you for the video and how to make jam with less sugar.
You are very welcome.
Spiced hot peach jam over softened block of cream cheese we call Jezebel. It is very delicious smeared on crackers. Thanks for the recipe.
Excellent job, lucky co-workers you have.
Thank you for your comments.
I made 13 jars of peach jam today using sure jell. Truth is I do not like sure jell because it always makes the jam too firm for my liking but I added extra fruit and it turned out just perfect. It isn't always satisfactory but today it was good. I will definitely try your recipe tomorrow with some peaches I have left in the box. I just recently found your channel and am really enjoying your videos. Thank you so much for this video.
Thanks, we spend hours prepping for each video.
Oh my gosh.. so beautiful.. I did applesauce last year and used red hots . Was delicious.. thank you much for a great video. Loved the bloopers also.. I🙂🌹🌹🦋.
You are so welcome!
Awesome, I'm going to have to try it this way
Very festive color for the jam - great for Christmas :-)
Yes it is.
Just made a batch and it turned out so well. Thank you so much for your videos and helpful insight.
You are welcome. Thanks for watching our videos.
My mom used to make homemade applesauce and add Red Hots. It was so delicious.
Sounds great!!
🇨🇦🇺🇸 I am definitely trying that recipe. Cheers
Love this idea for Hot Peach Jam. I made recipes using jalapenos, habaneros, serranos, et al, and found that the peppers loose their heat in sugar products. Can't wait to one day try this recipe. Oh, and Litmus paper...I hadn't thought of that (and don't worry, I didn't bother canning pickled chicken gizzards. I just asked about it because someone asked me. Be healthy, stay safe, and many blessings, Morgan
Thank you!
My grandmother used red hots in her apple sauce and I can't wait to try them with peaches!
Thanks for sharing this idea. I have never used them in applesauce, but now I plan to do just that!
I just want to share a RedHot Shortcut:
On Holidays as a time saver -
I make RedHot Applesauce by adding RedHots to store bought unsweetened applesauce and I also will do the same with store bought canned or frozen apples, pears, etc…also adding sliced bananas after fruit is cooled is fantastic!
We grew up eating RedHot fruits on top of cottage cheese- delicious!
As a no-fuss method - I pour fruit & RedHots into crockpot on low- allowing it to cook slowly, while I do other tasks👍🤗
So many great ideas packed into one comment! Love it! Thank you.
That peach jam looks and sounds delicious.💕
It really is! We are enjoying it too much and our supply is depleting daily! LOL
Well NATURALLY I am hopping over to the lemon powder episode now!!
Great!
I love all of your videos! Thank you so much
That is so great to hear--thank you very much.
Awesome recipe. What a great gift!
You are very welcome. Thanks for your comments.
This is going on the ‘definitely make’ list. Hot cinnamon and peaches are in my top 5 flavours. 😋
Hope you enjoy
Thank you for this recipe. Looking forward to see more using the instant pot max
You are welcome.
Thanks for the tip about frozen tomatoes!
You are so welcome!
Jim, I'd ate the whole thing...lol...That is beautiful jam. I have use red shots in applesauce but not jam. Thanks I'm going to a market stand down the road, this week for peaches...
Excellent!
That maslin pan is growing on me. 😃 I’m so tempted (but I need more storage space). Two fast related stories: (1) I used litmus paper to test ph of Roma tomatoes I got at farmer’s market and the paper color barely changed. The ph was around 6! I added citric acid to adjust. I see so many just water-bathing without any acidic addition and cringe. (2) I canned peach pie filling after your last video and because I didn’t do mise en place I grabbed the wrong jar and accidentally poured citic acid into the pot instead of modified corn starch. Something told me it seemed more granular than usual but it was late and I was tired. After soooo many minutes of no thickening I took the jar back out of the cabinet and had my “oh crap” moment. Luckily because peaches were never added, I just restarted. Lesson learned. Thanks for this video!
Sounds like did some real effective problem solving. Thank you for watching our channel.
I cannot wait to try this! Thank you!
You are so welcome!
I absolutely love all your videos! I cannot wait to try this! I love Red Hots! 🔥🥵♥😍 Keep up the awesome work!
Thank you so much!!
@@RoseRedHomestead You are very welcome! 😊
I love to put Red Hots in hot apple 🍎 cider (if I don't have Red Hots, I'll add a little Fireball), I imagine they would be good in apple jam/jelly. But those peaches 🍑!! Oh,my! Heaven! Thanks for sharing your recipe. Anh d especially the tip about using frozen peaches. Definitely going on my list.
Hot apple cider with Red Hots sounds very good.
MMM That is delicious sounding and looking. I want to make that! I think it's a perfect gift!! I should definitely get some litmus paper too, not only is it reassuring, it's fun😀
Thanks for your comments. I also think litmus paper is fun and functional!
Beautiful, clear instructions!!
Thank you.
I almost made this from the Bernardin Book! But ended up just packing in syrup this year:) so fun! Thanks from Calgary 🇨🇦
I did not even know it was in the Barnardin book. I will have to check that out to see how their recipe compares! Thank you.
You know why?? Because it totally is NOT in that book! 🤦🏼♀️lol I must have found it online when also looking through the book. Thanks for the reply and a fact ✅❣️
I make a baked apple with red hots. Core apple fill center with brown sugar butter and red hots, wrap apples in pie crust and bake
That sound fantastic! I am going to try it! Thank you.
@@RoseRedHomestead peel the apple
@@waynegreening5247 bake for how long and at what temperature, please?
Thanks for sharing this - I bet it IS good!
It's so good!
Sounds and looks Good.
It is good!
Loved the blooper! 😆
Do you have to have an Insta Pot to water bath can? I have an aluminum pot used for lobsters or other large batches of food. It has a nice glass lid too.
This video shows how I water bath can in my older Instant Pot. I use it when I have six or fewer 8-oz jars that need water bath processing.
❤️ Thank you for making videos. 🙂
You are welcome.
I bought that Maslin pan last year after I saw you make cherry pie filling in a video! It is wonderful. Very well worth it! I even used it to water bath can half pint jars, although I’m sure it’s not really supposed to be used for that.
Love that! Of course it would work for water bath canning!! Yay for you for thinking of that. Now I have a new use for it as well.
@@RoseRedHomestead I did have trouble with that stainless steel getting discolored by my cheapy rack I used in the bottom to keep the jars off the bottom. The second time, I tried jar rings instead, but it did the same thing. The bartenders friend powder got the spots off, but maybe it needs a washcloth under the rack to keep from adding the extra step of cleaning… also, I use an induction cooktop and it works lovely on that!
I bet that tastes really good. I actually have one of those pots, and have never used it, after watching you I do believe I will start, just hauled it out of the box I like the measurement so you get a better idea of what you end up with, and the pour spout, though I probably better be careful the first few times.
It is really good. I generally do not use the scale for measuring the ingredients going in to a recipe, mostly the liquid after it is ready to pour into the jar so I can estimate the number of jars it will take. It is very convenient.
Loved the blooper! Great video.
Glad you enjoyed it!
Yum, will definitely make this!
It is worth the time spent doing it! So yummy!
Absolutely have to try this one!
I hope you do! It is really delicious.
That looks delicious 😋
Yes, it very good. The Red Hot taste is a great after bite.
Brilliant 🤩
Thank you! It really is!
Fabulous! Thank you. I'm excited to try this😋
Hope you enjoy
OMG I am addicted to your videos. LOL. I just love them. Thank you. You teach so clearly and well, I really appreciated. I am thinking to purchase the regular pressure canner. I think it is the most reliable. What do you think? Also, I am so glad I have the opportunity to learn so much. No I understand the process and can be careful and not taking chances. I just love your teaching. My family in Brazil are teachers, elementary schools teachers, and I appreciate your way to teach us. Thank you so much. ❤🌸❤🌸❤🌸🌹🌹🌹🌹🌹🌹
You are so very welcome and I truly appreciate your kind words. The only canner I can safely "recommend" is the standard stove top canner. I do use other types but I do not recommend them to others.
@@RoseRedHomestead Thanks. I did watch your videos about both electric "pressure canners". I so appreciated. I was looking for the logger that you are using, to make sure about the temperature, but I gave up. You can imagine why. LOL. I am so appreciative of what you thought us. I never knew all that. I wish I still have my mom for her to know all that you teach us. I love knowing about canning. Thank you so much. 🌹🌹🌹🌹🌹 keep your wonderful videos. ❤🌹
@@RoseRedHomestead and by the way, I live in Los Angeles and it is just impossible to find lids for Ball's jars 😞😞😞
Fabulous video and loved the blooper 💕
Thank you! LOL
Oh my! Yummy😛
Yes it is! Thanks.
Hello Pam! I'm sorry to ask this question not on subject to your video, but I'm going to anyway...lol...do you pressure can Rice? Regular long grain White Rice? I can't find a video you do on that? Thank you I'm going to do all your recipes
You can’t pressure can rice, pasta or recipes with flour. The high heat from pressure canning with break down the rice & you’ll be left with a jar full of inedible mush.
@@pamt3915 Just as I thought. I see others canning it and it just doesn’t sound right. Thank once again…🤗.
Canning rice not only leaves you with mush, it can be dangerous. It is on the Do Not Can list. We store dry rice in 5 gallon buckets and it keeps for years. Another idea to make your own minute rice--I have not done this, but other viewers say it works great--is to cook a batch of rice and then dehydrate it. When ready to eat, rehydrate it in boiling water for a couple of minutes and it is ready to go!
Love bloopers! Do you have a brand recommendation for the maslin pan? What size are you using? Also, Can you give me the information on water bath Canning in the instant pot? I didn’t quite catch it.
Thanks! The link for the maslin pan is below. You can water bath can in any pot that holds enough water. When I am doing jam in the 8 oz jars, I often use my older Instant Pot on the "Manual" setting. It will boil water, which is all you need. I put the jars full of jam on a rack on the bottom and make sure the water is an inch above the lids--almost to the top of the Instant Pot, and start the timer on my phone when the water comes back to a boil. Easy peasy! www.amazon.com/gp/product/B0000C0TFF/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
What’s the ratio of bottled liquid lemon juice since I don’t have the powder. Sorry if this is so obvious, I am quite the beginner in the kitchen.
Pam, could you tell me if you can do water melon juice in the half gal jars. I know you can apple & grape not sure about water melon though. Thank you much. 🌹
To my knowledge there are no tested recipes that use half gallon jars. However, I did a little research and found that I was wrong! Here is the article I found: www.clemson.edu/extension/food/canning/canning-tips/33half-gallon-jars.html
this jam looks so delicious i was wondering if there is a written recipe
This will be a must try. How did you make the lemon powder. Have you made a video for that? Thank you
We do have a video for that: ruclips.net/video/eNlYhd3N6R4/видео.html
Thank you very much !!!
I’m going to use your recipe for some Christmas gifts myself. I got a great deal on some peaches today at my local farmers market. I’m wondering do you use your equal parts fruit/sugar/juice of one lemon for berries as well and all fruit that you do for Jam?
Sounds great!
Pam.....could you use apricots? We love all fruit but apricot is my families favorite....... But I love red hots(always have since I was a child). I will try this recipe for sure!!
I don't see why not! I bet it will be fabulous!
@@RoseRedHomestead ❤️
Help! New to canning. I’ve made sweet and dill pickles along with strawberry blueberry and peach jams. All of my jars have popped and I’ve lifted them by the lid after removing the band. USDA says they are NOT sealed if they make a dull sound when tapped with a spoon. I certainly didn’t get a high pitched ringing sound. Should I throw them all out???!
Sound is such a tricky thing to describe in words. Try lifting the jars by the lids only and if the jar doesn't drop off the lid, your seals are fine!
@@RoseRedHomestead oh thank you! I did that and they are all tight. So worried I would make someone ill. I know you say how important it is to follow the USDA guidebook.
I love your videos and have learned so much ! ❤️
I love that Maslin pan. Can you also use it for making soup?
Yes, that and so much more. One other viewer just stated that she uses it for water bath canning! So many uses!
Was the lemon powder dehydrated or freeze dried?
I don't have a maslin pan or a heavy bottomed stainless steel pan. My question is: Would I be able to use my Instant pot to cook the jam? I have 2 IP's so I could use one to cook the jam and the other to water bath can
Crystal: You can use any large pot. Jim
@@RoseRedHomestead Thank you so much for replying! I'm going to try this recipe tonight ☺️
I watched your vid on apple pie and then on apple peel.. could this be substituted with the apple peel or a way of having an apple cinnamon jelly ??
Yes it could! Great idea.
Thank you that looks great. Have you ever used the red hots with seeded cucumber slices and cinnamon sticks. You must soak the cukes for 24 hours in line before you start. They are better than candy. 😋
That sounds fantastic! Thanks for sharing.
Can I add pectine to crab apple jelly if I have to redo them as they did not gel? I trust your advice!
You can try. I haven't ever had good luck with doing that, but maybe it will work for you. I now default to just using the runny jelly as pancake syrup! LOL
Daddy loved red hots whene Mom caned any kind of peach she put redhots in with the peaches. We all liked to eat them also.
Nice! Thanks for sharing.
I am an Aussie, I don’t know what Red Hots are. They must be some kind of candy I think. If you could give me a description I might be able find something comparable here in Australia. Thankyou for your videos, I would be lost and too afraid to try without you.
Thank you for this question! I needt o be more mindful of people in other countries when I describe things. They are tiny cinnamon candies the are quite hot on the tongue. Here is a link: www.amazon.com/Red-Hots-Cinnamon-Candy-Ounce/dp/B00S5M2UHG/ref=sr_1_4?dchild=1&keywords=red+hot+candies&qid=1630797529&sr=8-4
Thankyou so much for your reply and link. I really appreciate it.
Oh my heart!! Another wonderful demo. I can’t wait to get started. Gotta get a camp stove. We recently moved to Florida and I have a mango tree. That mango tree produced and produced and produced!!! So I cut them up and slipped the skins off and they are in my freezer waiting patiently. So you would recommend the same thing for Mangos? 4 cups mangoes 4 cups sugar? Plus the lemon juice ( I have to use, I’ve not dehydrated lemons yet)
And may I ask where you got your test strips. I should probably get those to make sure that the acidity is just right on my batch.
They're on Amazon.
Hi Beverly I have Mango pulp in my Fridge and will attempt to put orange zest in with it and make a few jars. South Gulf side Florida 🙂
These are the ones I bought: www.amazon.com/gp/product/B00S730YWG/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
@@mikkimikki5376 South Centralish for us. Right next to Punta Gorda. Keep me posted how yours turns out. I do have a dehydrator so I’ll do up lemons.
@@RoseRedHomestead thank you very much.
I tried to use my instant pot like this but the water boiled and splash out of the pot under the pot and into the electrical mechanism. So I have not tried it again. I have a question about steam canning. Why do we have to buy a steam canner when our pots are no different than the Victoria steam canner. As long as we have a little hole in the top of our lid that we can stick a thermometer down and see that it has reached the correct temperature why do the jars have to be covered with water? America’s test kitchen said that little strip on the top of the Victoria pot was not that accurate anyway. A thermometer would be even better. Lastly let me say that I rarely ever use pectin and I learned that from you. I think in the two years I’ve been making jams and jellies I have only used pectin one time. Thank you
Thank you so much for your comments. I am not familiar with the Victoria steam canner. The USDA now says that steam canners are OK to use. Here is their statement: nchfp.uga.edu/publications/nchfp/factsheets/steam_canners.html
@@RoseRedHomestead no problem. The Victoria steamer is just a regular pot with a glass lid with a tiny air hole just like your instant pot lid. It has a temperature gauge in the top that tells you when you are in the proper heat zone for canning. Which is just the boiling point. Anyone can visually see that but if they can they can use a thermometer to stick in the hole and test the temperature. Just like pressure canning the steam is cooking the food. I hope one day someone can give me a scientific reason why you can’t just use any pot with a rack and an air hole in the top as a steamer.