I was surprised to see you used the jars and lids that you did. I was always told they wouldn’t seal once they were used. It sure would save a lot of money as long as it’s safe. Any tips about this?
As long as the lids aren't showing any signs of wear (eg rust) or aren't dented, they will seal. Sterilise them first by boiling them for a few minutes. That way you can re-use lids a few times before they must be discarded.
I make sure every single last crystal of sugar is dissolved before adding sugar and bumping up the heat. Only once ever had the issue of cystallised sugar - and it wasn't nice!🙃
They're added for extra pectin, which helps with the setting of the jam. Frozen fruit tends to be lower in pectin than fresh so the lemon seeds add that little bit extra.
You can waterbath can after if you wanted but I've never had a jam go mouldy if using sterilised jars prior and sealing when still hot to create a vacuum-seal. And even though I don't use canning for the jams, whenever I do a waterbath method for other preserves, I still use ordinary jars. Purchasing specialised jars may have been a necessity generations ago when glass jars were more rare, but now I have a store of used jars ready to go once again.
I was surprised to see you used the jars and lids that you did. I was always told they wouldn’t seal once they were used. It sure would save a lot of money as long as it’s safe. Any tips about this?
As long as the lids aren't showing any signs of wear (eg rust) or aren't dented, they will seal. Sterilise them first by boiling them for a few minutes. That way you can re-use lids a few times before they must be discarded.
lemon is added toward the end of the process so that sugar doesnt crystalize again.
I make sure every single last crystal of sugar is dissolved before adding sugar and bumping up the heat. Only once ever had the issue of cystallised sugar - and it wasn't nice!🙃
hi!! 👋🏻 why do you need the lemon seeds? 🤔
They're added for extra pectin, which helps with the setting of the jam. Frozen fruit tends to be lower in pectin than fresh so the lemon seeds add that little bit extra.
Maria MyGreenGarden Thank you!! ☺️
@@mariamygreengarden2808 Wow! Great to know! Making jelly tonight for the first time! I will be following your recipe. :)
@@Mrs.VonChin good luck with it all. Remember that if it sets too hard or too soft when it is cold, it can be fixed up.
@@mariamygreengarden2808 i will let you know how it goes!
Hi, how long can you store it for?
As long as you use the proper amounts of sugar (at least 75% the weight of fruit), it should last up to 2 years, stored in a cool, dry, dark place.
Why don’t you waterbath can afterwards? Wouldn’t it last longer?
Can you use the same jars if canning?
You can waterbath can after if you wanted but I've never had a jam go mouldy if using sterilised jars prior and sealing when still hot to create a vacuum-seal. And even though I don't use canning for the jams, whenever I do a waterbath method for other preserves, I still use ordinary jars. Purchasing specialised jars may have been a necessity generations ago when glass jars were more rare, but now I have a store of used jars ready to go once again.
Thanks for share.
Looks delicious! I like to order my jams from Balkanfresh.com!
Make your own and enjoy the fresh flavours of jams that haven't been cooked for hours.