Well done on the video mam, simple canning recipes are right up my alley lol!! We have tons of wild blackberries every year, I may try this recipe next year. I really like your canning setup, is that an electric mini stove/burner, don't know what the name of it is lol!! Y'all have a new subscriber from east central Mississippi, keep on with the cannning videos, I'll be watching for sure!! Dan
That’s great! Thank you for the kind words. The electric burner is from Amazon but it has a cast iron plate for more consistent temp. I think I paid around $135 for it. The larger canned we have is too high to clear the microwave on the stove and the burner allows us to take it outside to the garage if desired. You should try the strawberry rhubarb jam as well. It is amazing. Thanks for subscribing and stay safe! - Tom
I love love love Blackberry Jam. Hadn't made any in years. My wife did make a blackberry cobbler from some she went and picked last week. Thanks for showing me that sugar. I appreciate that guys. I am going to look next time. I do buy a brand called Sugar in the raw, it is turbinado sugar and I only use it for coffee. Good stuff. Might be the same stuff.
You're welcome! Sugar is still sugar, no matter what type you use. Spare use is suggested :) We try to eat minimally processed foods as much as possible without all of the added chemicals and processing. Hopefully you can pick enough berries to make some of this jam!! -LeeAnn
@@OutdoorsandCountryLiving Yeah I agree. Sugar is still sugar. I like to try to reduce chemicals when I can. I actually want to try to grow some sugar cane and then make some cane syrup if I can. I got to locate a cane press though first. Anyways thanks for a great recipe. Talk to yall later.
Love the video. Wondering what brand and model that burner thing is you used under the water bath canner. I love the idea of not having to do it on the stovetop.
Our portable burner is made by Cadco/Broil King, a solid cast burner in stainless housing. Model PCR-1S, 1500 watts, commercial cooking appliance. Purchased from Amazon.
A really good and thorough video but I do have two questions. What does the lemon juice do for the berries and do you tighten the rings hand tight or just finger tight for the water bath. Thanks Paul
Fresh lemon juice lowers the pH of the jam and allows the natural pectin effect from the citrus to “set” the jam. Cooking the jam to the magic temperature of 220 degrees is also crucial for thickening the jam. We tighten the bands to a somewhat snug fingertip tight. Don’t crank them down as they won’t seal properly. Thanks for watching!
I live close to a rail road track and for one full mile down the tracks is all wild black berries last year i got 2 gal in one day but took me all day because of my legs. this year i didn't get any my legs wouldn't let me. and that's the same sugar i buy at Dollar tree .
They are pretty good but you earn them that’s for sure. Lol. We planted the blackberry starts on part of our property probably 10+ years ago and they have spread like wild fire. I keep mowing them back. Some years they do better than others. I plan to keep picking. Lol. Thank you for watching and stay safe! - Tom
Hello from Scotland. I am going to attempt to make jam today for the first time. Question: Some recipes add water, why? Also what is the purpose of submerging the jam in jars for ten minutes in the boiler?
Hello! Some people add a small amount of water when cooking the fruit down. The purpose of submerging the jars in water and boiling is the canning process. To enable the jars of jam to be shelf stable, they must be canned in the water bath canner (boiling water). Thanks for watching!
@@OutdoorsandCountryLiving jam a great success TY. It took around 45 minutes as I may have added too much water. I sterilised the jars in the microwave and oven. I boiled the lids but did not submerge full jars in boiling water, so I hope the jam does not spoil. Looks and tastes good though. Cheers
Hello! 220 degrees Fahrenheit is the gelling point. When making jam the old fashioned way (without using purchased pectin), it is important to cook the jam to 220 degrees Fahrenheit for the jam to set up once fully cooled. If one doesn’t cook the jam to that critical temperature, then the jam won’t set and it will be the consistency of a thick syrup instead. Thanks for watching!
You can but we don’t care for the taste it gives the jam and we seem to have better results with using fresh squeezed lemon juice (color, taste, setting of jam). Thanks for asking!
A water bath canner is used to preserve high acid foods (tomatoes, salsa, jam, jelly, fruit, fruit butters, pickles, pickled foods, etc.). This allows the foods to be shelf-stable long term (several months to years).
@@daryllightfoot5130 220 degrees Fahrenheit or 104.4 degrees Celsius is the magic jelling point for homemade jam/jelly without using pectin. The video states this as well.
Some our early videos do have louder than preferred music. I ensure you they weren’t that loud on the final edit. Sometimes RUclips has issues with conversions. We’ve learned over time and are doing our best to improve.
Manually mashing the fruit releases the natural pectin which the fruit contains, allowing it to work for your advantage. It also releases juices and begins the breakdown process. Mashing the fruit early in the jam making process ensures the extra liquid is cooked out and that the jam will set up. This is especially important to do if not using additional pectin. Also the fresh lemon juice adds additional natural pectin.
It will change some depending on elevation, cooking pans and heat source. You will want to cook until you get the thickness or consistency you like or want. Hope this helps.
Well done on the video mam, simple canning recipes are right up my alley lol!! We have tons of wild blackberries every year, I may try this recipe next year. I really like your canning setup, is that an electric mini stove/burner, don't know what the name of it is lol!! Y'all have a new subscriber from east central Mississippi, keep on with the cannning videos, I'll be watching for sure!! Dan
That’s great! Thank you for the kind words. The electric burner is from Amazon but it has a cast iron plate for more consistent temp. I think I paid around $135 for it. The larger canned we have is too high to clear the microwave on the stove and the burner allows us to take it outside to the garage if desired. You should try the strawberry rhubarb jam as well. It is amazing. Thanks for subscribing and stay safe! - Tom
Makes my mouth water just watching this.
Nothing is more tasty than homemade food, especially blackberry jam! Thanks for watching.
Wow I love berry jam😋
It's delicious! Old fashioned ways of cooking and creating tasty homemade goods are always better!
@@OutdoorsandCountryLiving agreed and you can be always sure that is healthy🙂
Best video I've seen on bb jam yet!
Thank you. Appreciate your comment.
Very nice. My grandfather used to can blackberry jam from wild berries right here on our property. I've often thought about giving it a try.-Ed
Go for it! You won’t regret it.
@@OutdoorsandCountryLiving - I missed the growing season this year. Maybe next!
Dang, that's too bad. Give it a try next berry season!!
I love love love Blackberry Jam. Hadn't made any in years. My wife did make a blackberry cobbler from some she went and picked last week. Thanks for showing me that sugar. I appreciate that guys. I am going to look next time. I do buy a brand called Sugar in the raw, it is turbinado sugar and I only use it for coffee. Good stuff. Might be the same stuff.
You're welcome! Sugar is still sugar, no matter what type you use. Spare use is suggested :) We try to eat minimally processed foods as much as possible without all of the added chemicals and processing. Hopefully you can pick enough berries to make some of this jam!! -LeeAnn
@@OutdoorsandCountryLiving Yeah I agree. Sugar is still sugar. I like to try to reduce chemicals when I can. I actually want to try to grow some sugar cane and then make some cane syrup if I can. I got to locate a cane press though first. Anyways thanks for a great recipe. Talk to yall later.
Love the video. Wondering what brand and model that burner thing is you used under the water bath canner. I love the idea of not having to do it on the stovetop.
Our portable burner is made by Cadco/Broil King, a solid cast burner in stainless housing. Model PCR-1S, 1500 watts, commercial cooking appliance. Purchased from Amazon.
😁
Yum ❤❤❤
Thank you. 🙂
I can't believe you didn't lick your finger! I'm going to try this tomorrow.
Lol 👍🏻
A really good and thorough video but I do have two questions. What does the lemon juice do for the berries and do you tighten the rings hand tight or just finger tight for the water bath. Thanks Paul
Fresh lemon juice lowers the pH of the jam and allows the natural pectin effect from the citrus to “set” the jam. Cooking the jam to the magic temperature of 220 degrees is also crucial for thickening the jam. We tighten the bands to a somewhat snug fingertip tight. Don’t crank them down as they won’t seal properly. Thanks for watching!
Will doing this work for most any fruit jam? Love the idea of no pectin! Thanks!
It sure does! It’s the only way we make jams.
@@OutdoorsandCountryLiving thank you. Love the channel. Just started canning. Jams are on my short list.
@@hcamardelle thank you for your kindness! Blessings to you and your family.
I live close to a rail road track and for one full mile down the tracks is all wild black berries last year i got 2 gal in one day but took me all day because of my legs. this year i didn't get any my legs wouldn't let me. and that's the same sugar i buy at Dollar tree .
They are pretty good but you earn them that’s for sure. Lol. We planted the blackberry starts on part of our property probably 10+ years ago and they have spread like wild fire. I keep mowing them back. Some years they do better than others. I plan to keep picking. Lol. Thank you for watching and stay safe! - Tom
@@OutdoorsandCountryLiving I will be spotlighting your channel this coming Thursday. i think it is awesome so make sure you watch.
Hello from Scotland. I am going to attempt to make jam today for the first time. Question: Some recipes add water, why? Also what is the purpose of submerging the jam in jars for ten minutes in the boiler?
Hello! Some people add a small amount of water when cooking the fruit down. The purpose of submerging the jars in water and boiling is the canning process. To enable the jars of jam to be shelf stable, they must be canned in the water bath canner (boiling water). Thanks for watching!
@@OutdoorsandCountryLiving jam a great success TY. It took around 45 minutes as I may have added too much water. I sterilised the jars in the microwave and oven. I boiled the lids but did not submerge full jars in boiling water, so I hope the jam does not spoil. Looks and tastes good though. Cheers
Kelsey Lee
Why is 220 degrees necessary?
Hello! 220 degrees Fahrenheit is the gelling point. When making jam the old fashioned way (without using purchased pectin), it is important to cook the jam to 220 degrees Fahrenheit for the jam to set up once fully cooled. If one doesn’t cook the jam to that critical temperature, then the jam won’t set and it will be the consistency of a thick syrup instead. Thanks for watching!
can i use regular sugar for this?
Yes…sugar, cane sugar, or honey can be used.
Can you use fresh lemon juice from a jar?
You can but we don’t care for the taste it gives the jam and we seem to have better results with using fresh squeezed lemon juice (color, taste, setting of jam). Thanks for asking!
What is a water bath canner for?
A water bath canner is used to preserve high acid foods (tomatoes, salsa, jam, jelly, fruit, fruit butters, pickles, pickled foods, etc.). This allows the foods to be shelf-stable long term (several months to years).
@@OutdoorsandCountryLiving many thanks just never heard of this in UK.
Made my batch earlier but it won’t set. I was foolish and strained it coz my family prefer no seeds.
@@daryllightfoot5130 220 degrees Fahrenheit or 104.4 degrees Celsius is the magic jelling point for homemade jam/jelly without using pectin. The video states this as well.
@@OutdoorsandCountryLiving yes I listened carefully but mislaid my thermometer….I guess my guesstimate was wrong. I’ll reboil and try again. Thank you
I like your videos but the music is too loud and distracts from what you're saying.
Some our early videos do have louder than preferred music. I ensure you they weren’t that loud on the final edit. Sometimes RUclips has issues with conversions. We’ve learned over time and are doing our best to improve.
Where can I find the recipe
All ingredients and amounts are verbalized in the video.
Why do everyone mash their berries up cause they will cook up when on the stove. Ive never mashed a berry.
Manually mashing the fruit releases the natural pectin which the fruit contains, allowing it to work for your advantage. It also releases juices and begins the breakdown process. Mashing the fruit early in the jam making process ensures the extra liquid is cooked out and that the jam will set up. This is especially important to do if not using additional pectin. Also the fresh lemon juice adds additional natural pectin.
There's more pectin in the zest rather than in the citrus juice.
Music drowned out your voice 😟
I have hearing problems and tried to bypass and ignore the banjos, but was too irritating.
Didn’t want that to happen but understand your position. Thank you for watching some of it and for your comment. Have a great week and stay safe.
I almost stopped watching because the music was so annoying and overpowering. I would love to hear just you.
So cook for quite a while, …. what’s quite a while?
It will change some depending on elevation, cooking pans and heat source. You will want to cook until you get the thickness or consistency you like or want. Hope this helps.
Well so far nothing new to learn here, not coming back either!
Thanks for stopping by! May God bless you.