Made a big batch of fresh red rasperry jam last night from one of your other videos and it came out great! Cant wait to try this one, ive got a place by my house that has miles of blueberry bushes. Thank you for sharing!
That is so wonderful! I'm so glad you made and enjoyed our recipe. This blueberry jelly will be equally as tasty. We love those two jellies and make it every year. Thank you for stopping by and we post a NEW recipe and video every Sunday. :) Bonita
I'm so glad to find your channel! My mom was from Carbonear and left the island when she was 16. She is now 91 and very healthy living in Massachusetts. I can't wait to bring her some of your recipes. I made the bread and butter pickles (her favorite) the other day and will now be making the blueberry jelly. I remember picking the wild blueberries on the island as a child on Whales Back hill. ♥️
Hi and I'm so sorry I just noticed your message, thank you for leaving your lovely message and I'm so glad you are enjoying our recipes. Carbonear is only 20 minutes from us, that was a long ways away your mom moved. Thank you for making our recipe for butter pickles they are my favourite as well. Have a lovely day and Hi from Spaniard's Bay, Newfoundland. Bonita
Oh my how sweet are you, thank you for stopping by and I'm so glad to help and glad you stubbled on our channel. We have over 250 + recipes and videos available for you to enjoy and make. :) Bonita
You are very welcome and thank you so much for stopping by and enjoy our recipe to the fullest. We post a new recipe every Sunday if you wish to subscribe to get a notice. Enjoy :) Bonita
You are very welcome and thank you for leaving a message and for stopping by, blueberry jelly is my favourite. Have a lovely day and message anytime. :) Bonita
I made this! Thank you chef Bonita! Wow.....so good! I cut the sugar in half and followed your steps. At first I did not think in was going to set, but 24 hours later it gelled awesomely!
Very best most instructive blueberry jelly instructions. Thank you so much. And I love making the fruit spread with the left overs. I’m gonna have very happy grandchildren! Thank you so much. I subscribed as well!
Thank you so much for stopping by and I'm glad you enjoyed our recipe. Blueberry jelly is the best and making it with fresh or frozen blueberries is lovely. Enjoy :) Bonita
You are very welcome and thank you for stopping by, I'm so glad you are going to give our recipe a try. This is a lovely tasty and easy recipe to follow. :) Bonita
Lol absolutely love this, you are a wonderful lady,got my blueberries last month and froze them with jellie making in mind, thanks so much, from PEI,hugs
See thats what I'm talking about, thank you so much for stopping by and leaving a lovely message. Enjoy to the fullest and I'm so glad to help. :) Bonita
Hello from Louisiana USA I know this is a while ago but a simple trick is to put a pat of butter in your juice when cooking and it will prevent the foaming ! Try it ! It works !
Hi Mark and thank you so much for stopping by and sharing that tip with us. I have tried the butter method in the past but I feel it got a oily taste to the jelly. This is an old fashioned way of cooking the jelly and it do take a little more time. The end result is good. Thank you for sharing where you are messaging from and welcome to our channel. :) Bonita
@@bonitaskitchen never had that issue ! Just a teaspoon of Real unsalted butter ! That should not have an oil taste.it’s made with only cream ! Idk ? Just thought I’d throw that to you ! I make lots of jelly’s jams and preserves ! Just picked 5 gallons of wild black berries and made all of the above !! I’ll try and watch more of your videos.
@@MarkSmith-qk2rl Thank you for sharing your tip with us and I will give it another try this summer when I get some fresh blueberries. :) Have a lovely day. Bonita
That is wonderful, I'm so glad you enjoyed it. Homemade jellies are the best and follow along and you will make a lovely batch of blueberry jelly as well. :) Enjoy Bonita
@Lelk Hope Yes this can work for all jellies but I do have a old video here for crabapple jelly www.bonitaskitchen.com/recipe/traditional-newfoundland-crabapple-jelly/ enjoy and thank you for stopping by :) Bonita
You are very welcome and thank you for stopping by. The leftover pulp would make tasty fruit leather if you own a dehydrator. I will keep that in mind. Enjoy Bonita
Right! I love picking berries of any type. I'm so glad you enjoyed watching our video and I know how you feel. We lived away for over 30 years and I'm missed everything about home, even the smell of the salt water. Thank you for leaving a message and have a lovely day. :) Bonita
Where I grew up, people sealed their homemade jelly by pouring melted paraffin wax over tbe top and didn't boil the jars again after putting in the jelly. Some folks put tops and rings on the jars; some folks didn't. I never heard of anyone being poisoned with botulism, etc., because the jars were sealed with paraffin, in fact, that's the way my mother did it, but, frankly, I really like the idea of putting tops and rings on the jars and boiling them after they're filled, the way you suggest. It's MUCH safer, and safety is the most important thing when you're canning.
Thank you Philip for stopping by and I know there is so many ways people sealed their jars years ago. Sometimes I only leave them at room temperature while there hot and they seal themselves. But this way its safer and they will last forever. :) Bonita
It would probably take ages to get such an amount of blueberries here. We have load of blueberries in our woods here as these are mainly pine and spruce woods and the soil is perfect for blueberries - however, the European wild blueberry is much smaller than North American blueberries and they also taste different, they are not as sweet and rather sour, but still delicious!
Thank you Dejan for your message and for stopping by our blueberries here in Newfoundland and Labrador in North American is the sweetest and if the summer is balanced with sun and rain those blueberries are so big and juicy. But this recipe can be made with any type of blueberries and you sweeten them to your taste. We have lots of jellies and jams available on our channel visit www.bonitaskitchen.com anytime. :) Bonita
@@bonitaskitchen So, I went out and I got about 1kg of blueberries which I picked out in our local forest just a few minutes of walking from our home. This amount will be enough for some jelly, muffins and maybe even freezing the rest :)
I'm going to try this with the Saskatoons I picked! Thank you! Hmm, maybe I'll do half blueberries, and my (not at all) secret, a dash of almond extract
Hi and thank you for your message and for stopping by, blueberry jelly is the best. But so is Saskatoons jelly is lovely. You can add some blueberries in with them or just cook them on it's own. I've never put almond extract in it before but it will stand out for sure. We have lot's of jelly recipes and post a NEW video and recipe every Sunday. Enjoy and all the best. :) Bonita
Hi Carl: Thank you carl for your message and for stopping by, this method should work with all fruits and berries. The reason I say that is, boiling the fruits or berries to remove the juice and flavour is the start. Of course you know that sugar is the ingredient that makes the jelly, babysitting the juice by standing over it while boiling and removing the foam and making sure it don't boil over its the other step. Straining and Removing the chucks of fruit or berries and only leaving the juice is important. Not "over" boiling it to turn it into rubber is the other step, so watch our video and follow a long. Enjoy Bonita
Mine did not sit very good. It looks like it was thick when I done the test, but it’s been 15 hours or so, and it is thinner than I want. Put it back on the stove and tried to boil more moisture out of it or should I add lemon juice or pectin?
I put it back on the stove had it bowling for about two or three minutes tuck it off staring it and repeated this about three or four times and it is the thickness that I like it now and as it sits up, it will be even thicker. Thank you so much
Sorry I just seen your message, sometimes I don't get my messages and they pop up later. You did good to put it back on the stovetop after it sat. Anytime jellies don't sit after coming to room temp you can cook it again. But don't over cook it because it would be like rubber. My favourite is jellies and so many flavours you can make using this method. Cranberry, raspberry, grape and the list goes on. :) Bonita
OK and its good to know, I've never put butter in my jams or jellies. Thank you so much for sharing that with us, and thank you for stopping by. :) Bonita
Mine did not sit very good. It looks like it was thick when I done the test, but it’s been 15 hours or so, and it is thinner than I want. Should I Put it back on the stove and tried to boil more moisture out of it or should I add lemon juice or pectin?
Hi and sorry I just seen your message, If I don't reply I haven't seen your message. Email me at bonitakitchen@gmail.com for a quicker response. You can over cook jellies by boiling it too long. To be sure you are at the right stage in boiling the jelly, do a cold plate check or a candy thermometer to check the temp. If you over cook the jelly it will be like rubber. Sorry if it didn't work out for you. Try it again when you get more berries and diffently pick up a cheap candy thermometer at the dollar store to get the right cooking temp. Bonita
@@bonitaskitchen thanks yes it did just that RUBBER lol I thought adding more berries or juice or both to send it back down but now after reading your messages, I’m thinking about just taking it out of the drawers and trying it all over again next year Thanks for getting back with me
@@feliciachitwood9400 Oh my gosh! I'm so sorry that happened and maybe I will add and message to the recipe to make sure if you rewarm it don't over cook it. I guess we learn from of mistakes and next time you make it you will do amazing. You can try this recipe with another berry too. Take care and have a lovely day!! Bonita
Hi Shiannes for your message and for stopping by, if you over cook the juice it would be like rubber. During the cooking stage do the cold plate check and if the juice don't run it would set in the jars. I can't give you a cooking time because depending on the level of heat and the amount of juice would vary on the cooking time. But the cold plate works for me every time and I'm sure it would work for you.,I hope this helps. Have a lovely day :) Bonita
Hi Joy, Thank you for your message and for stopping by, I've never used cane sugar in my blueberry jelly so I'm not sure if that will work...but I'm sure for blueberry jam it will be great. Jelly is more about the juice turning to jelly so the cane sugar may be to heavy or more like brown sugar. I hope this helps and enjoy to the fullest....:) Bonita
Hahaha :) that is so sweet, I'm so happy you are enjoying our channel, good ole Newfoundland and Labrador recipes that can warm your heart. enjoy and thank you for your support so we can continue making videos for you to enjoy. :) Bonita
i have never canned before i did everything word for word. i put in sterilized jars. all jars popped im so excited .. my family said if you dont put pectin in it it will not firm up. now im freaking out :( crossing fingers this works. 24 hours to wait omg. its like christmas
Hi Dianne thank you for your message and for stopping by....that's right no pectin needed for this recipe. It's a process of cooking berries, straining and recooking the juice. Follow the recipe posted below the video and please watch the video from start to finish you see all the steps. This is a lovely jelly and enjoy to the fullest!! Bonita
Mmm that don't sound good, what size of a bottle did you use, I only use small 1/4 and 1/2 cups so they can be gifted and when you open them they are good for one or two meals. I hope you get to make them again and thank you for letting us know. Enjoy and Merry Christmas. Bonita
Hi and thank you for your message and this method will work for all berries, sugar is the main ingredient in a jam or jelly. Unless you would like to use another sweetener. Thank you for your message and for stopping by. Enjoy Bonita
I baked raisin bread ... my husband ate it because I used dietary sugar and wheat flour and honey ... it was delicious ... I just followed your video ... the bread lasted 2 weeks in my bread bowl .. It was amazing ... thanks, thanks, thanks
@@crossros That is wonderful, I'm so glad you enjoyed it and thank you for sharing your message with us. There is nothing like homemade bread for sure. :) Bonita
Made a big batch of fresh red rasperry jam last night from one of your other videos and it came out great!
Cant wait to try this one, ive got a place by my house that has miles of blueberry bushes.
Thank you for sharing!
That is so wonderful! I'm so glad you made and enjoyed our recipe. This blueberry jelly will be equally as tasty. We love those two jellies and make it every year. Thank you for stopping by and we post a NEW recipe and video every Sunday. :) Bonita
I'm so glad to find your channel! My mom was from Carbonear and left the island when she was 16. She is now 91 and very healthy living in Massachusetts. I can't wait to bring her some of your recipes. I made the bread and butter pickles (her favorite) the other day and will now be making the blueberry jelly. I remember picking the wild blueberries on the island as a child on Whales Back hill. ♥️
Hi and I'm so sorry I just noticed your message, thank you for leaving your lovely message and I'm so glad you are enjoying our recipes. Carbonear is only 20 minutes from us, that was a long ways away your mom moved. Thank you for making our recipe for butter pickles they are my favourite as well. Have a lovely day and Hi from Spaniard's Bay, Newfoundland. Bonita
Found you today. Your teaching method makes canning easy for us beginners. Keep up the good work. We need you.
Oh my how sweet are you, thank you for stopping by and I'm so glad to help and glad you stubbled on our channel. We have over 250 + recipes and videos available for you to enjoy and make. :) Bonita
This looks great and thank you for showing step by step it’s a great recipe and u made it easy thanks.
You are very welcome and thank you so much for stopping by and enjoy our recipe to the fullest. We post a new recipe every Sunday if you wish to subscribe to get a notice. Enjoy :) Bonita
thank you now i know how to make blueberry jelly you are the best
You are very welcome and thank you for leaving a message and for stopping by, blueberry jelly is my favourite. Have a lovely day and message anytime. :) Bonita
I made this! Thank you chef Bonita! Wow.....so good! I cut the sugar in half and followed your steps. At first I did not think in was going to set, but 24 hours later it gelled awesomely!
Very best most instructive blueberry jelly instructions. Thank you so much. And I love making the fruit spread with the left overs. I’m gonna have very happy grandchildren! Thank you so much. I subscribed as well!
Glad it was helpful! Thank you for letting me know. :) Bonita
I love the way you teach us how to make blueberries jam and jelly . Thank you.
You are very welcome and thank you so much for enjoying our recipes and channel. :) Bonita
Making this now. Your recipe was so much easier to follow than others!! Thank you so much!
Thank you so much for stopping by and I'm glad you enjoyed our recipe. Blueberry jelly is the best and making it with fresh or frozen blueberries is lovely. Enjoy :) Bonita
I will definitely have to give this recipe a try. I am wanting to make blueberry jelly this summer so this is perfect!!!
Thank you so much
You are very welcome and thank you for stopping by, I'm so glad you are going to give our recipe a try. This is a lovely tasty and easy recipe to follow. :) Bonita
Lol absolutely love this, you are a wonderful lady,got my blueberries last month and froze them with jellie making in mind, thanks so much, from PEI,hugs
See thats what I'm talking about, thank you so much for stopping by and leaving a lovely message. Enjoy to the fullest and I'm so glad to help. :) Bonita
Thank you for sharing💗
You are very welcome and thank you for stopping by.....:)Enjoy..... Bonita
Hello from Louisiana USA I know this is a while ago but a simple trick is to put a pat of butter in your juice when cooking and it will prevent the foaming ! Try it ! It works !
Hi Mark and thank you so much for stopping by and sharing that tip with us. I have tried the butter method in the past but I feel it got a oily taste to the jelly. This is an old fashioned way of cooking the jelly and it do take a little more time. The end result is good. Thank you for sharing where you are messaging from and welcome to our channel. :) Bonita
@@bonitaskitchen never had that issue ! Just a teaspoon of Real unsalted butter ! That should not have an oil taste.it’s made with only cream ! Idk ? Just thought I’d throw that to you ! I make lots of jelly’s jams and preserves ! Just picked 5 gallons of wild black berries and made all of the above !! I’ll try and watch more of your videos.
@@MarkSmith-qk2rl Thank you for sharing your tip with us and I will give it another try this summer when I get some fresh blueberries. :) Have a lovely day. Bonita
My Nan used to make apple jelly, it was some good!! This blueberry jelly looks fantastic!! I'm gonna have to try this recipe!!
That is wonderful, I'm so glad you enjoyed it. Homemade jellies are the best and follow along and you will make a lovely batch of blueberry jelly as well. :) Enjoy Bonita
@Lelk Hope Yes this can work for all jellies but I do have a old video here for crabapple jelly www.bonitaskitchen.com/recipe/traditional-newfoundland-crabapple-jelly/ enjoy and thank you for stopping by :) Bonita
👍👍Excellent, Thank you very much ( from India )
You are very welcome and thank you so much for stopping by. :) Enjoy Bonita
wonderful! thanks for the share.
You are very welcome and thank you for stopping by, enjoy Bonita
Bonita thanks for posting this, can you make a video of how we can make blueberry fruit leather with the left over pulp? I wonder if that can be done
You are very welcome and thank you for stopping by. The leftover pulp would make tasty fruit leather if you own a dehydrator. I will keep that in mind. Enjoy Bonita
love homemade jelly!
Right! There is something about homemade jellies that taste so delicious. Thank you for your message and have a wonderful day. :) Bonita
Seeing you out picking blueberries makes me miss home.
Right! I love picking berries of any type. I'm so glad you enjoyed watching our video and I know how you feel. We lived away for over 30 years and I'm missed everything about home, even the smell of the salt water. Thank you for leaving a message and have a lovely day. :) Bonita
oh my!!! me mouth is drooling!!! Wishing I was in your kitchen Bonita LOL
That is so lovely, I'm so glad you enjoyed our new video, thank you so much for message. :) Bonita
Where I grew up, people sealed their homemade jelly by pouring melted paraffin wax over tbe top and didn't boil the jars again after putting in the jelly. Some folks put tops and rings on the jars; some folks didn't. I never heard of anyone being poisoned with botulism, etc., because the jars were sealed with paraffin, in fact, that's the way my mother did it, but, frankly, I really like the idea of putting tops and rings on the jars and boiling them after they're filled, the way you suggest. It's MUCH safer, and safety is the most important thing when you're canning.
Thank you Philip for stopping by and I know there is so many ways people sealed their jars years ago. Sometimes I only leave them at room temperature while there hot and they seal themselves. But this way its safer and they will last forever. :) Bonita
It would probably take ages to get such an amount of blueberries here. We have load of blueberries in our woods here as these are mainly pine and spruce woods and the soil is perfect for blueberries - however, the European wild blueberry is much smaller than North American blueberries and they also taste different, they are not as sweet and rather sour, but still delicious!
Thank you Dejan for your message and for stopping by our blueberries here in Newfoundland and Labrador in North American is the sweetest and if the summer is balanced with sun and rain those blueberries are so big and juicy. But this recipe can be made with any type of blueberries and you sweeten them to your taste. We have lots of jellies and jams available on our channel visit www.bonitaskitchen.com anytime. :) Bonita
@@bonitaskitchen So, I went out and I got about 1kg of blueberries which I picked out in our local forest just a few minutes of walking from our home. This amount will be enough for some jelly, muffins and maybe even freezing the rest :)
@@dejan.b17 That is so wonderful and thank you for sharing that with us, I love picking berries. :) Bonita
Thanks
You are very welcome and enjoy to the fullest!! Bonita
Great , I realy liked this video :) I was just thinking about making jams and this video pops up :) thx
That is wonderful, I'm glad to help and so pleased my video popped up. Thank you for your message and have a wonderful day. Enjoy Bonita
I'm going to try this with the Saskatoons I picked! Thank you!
Hmm, maybe I'll do half blueberries, and my (not at all) secret, a dash of almond extract
Hi and thank you for your message and for stopping by, blueberry jelly is the best. But so is Saskatoons jelly is lovely. You can add some blueberries in with them or just cook them on it's own. I've never put almond extract in it before but it will stand out for sure. We have lot's of jelly recipes and post a NEW video and recipe every Sunday. Enjoy and all the best. :) Bonita
amazing tips. god bless you
Thank you and I'm glad to help and enjoy :) Bonita
Absolutely wonderful show!! Would this work for tropical fruit such as papaya or star fruit??
Hi Carl: Thank you carl for your message and for stopping by, this method should work with all fruits and berries. The reason I say that is, boiling the fruits or berries to remove the juice and flavour is the start. Of course you know that sugar is the ingredient that makes the jelly, babysitting the juice by standing over it while boiling and removing the foam and making sure it don't boil over its the other step. Straining and Removing the chucks of fruit or berries and only leaving the juice is important. Not "over" boiling it to turn it into rubber is the other step, so watch our video and follow a long. Enjoy Bonita
Mine did not sit very good. It looks like it was thick when I done the test, but it’s been 15 hours or so, and it is thinner than I want. Put it back on the stove and tried to boil more moisture out of it or should I add lemon juice or pectin?
I put it back on the stove had it bowling for about two or three minutes tuck it off staring it and repeated this about three or four times and it is the thickness that I like it now and as it sits up, it will be even thicker.
Thank you so much
Sorry I just seen your message, sometimes I don't get my messages and they pop up later. You did good to put it back on the stovetop after it sat. Anytime jellies don't sit after coming to room temp you can cook it again. But don't over cook it because it would be like rubber. My favourite is jellies and so many flavours you can make using this method. Cranberry, raspberry, grape and the list goes on. :) Bonita
Some people put a cut of butter in the pot to eliminate the foam in this last step. I've tried this with mu blueberry jam and it works like a champ.
OK and its good to know, I've never put butter in my jams or jellies. Thank you so much for sharing that with us, and thank you for stopping by. :) Bonita
Mine did not sit very good. It looks like it was thick when I done the test, but it’s been 15 hours or so, and it is thinner than I want. Should I Put it back on the stove and tried to boil more moisture out of it or should I add lemon juice or pectin?
Hi and sorry I just seen your message, If I don't reply I haven't seen your message. Email me at bonitakitchen@gmail.com for a quicker response. You can over cook jellies by boiling it too long. To be sure you are at the right stage in boiling the jelly, do a cold plate check or a candy thermometer to check the temp. If you over cook the jelly it will be like rubber. Sorry if it didn't work out for you. Try it again when you get more berries and diffently pick up a cheap candy thermometer at the dollar store to get the right cooking temp. Bonita
@@bonitaskitchen thanks yes it did just that RUBBER lol I thought adding more berries or juice or both to send it back down but now after reading your messages, I’m thinking about just taking it out of the drawers and trying it all over again next year
Thanks for getting back with me
@@feliciachitwood9400 Oh my gosh! I'm so sorry that happened and maybe I will add and message to the recipe to make sure if you rewarm it don't over cook it. I guess we learn from of mistakes and next time you make it you will do amazing. You can try this recipe with another berry too. Take care and have a lovely day!! Bonita
thank you...
Just found you. Bravo fom Oklahoma, USA.
maines known for their blue berries also shared this with family;];] thank you;];];]
You are very welcome, thank you Patty, please keep sharing our videos. I'm so glad you are enjoying our videos. :) Bonita
I tried your recipe. Mine did not turn out. It was not a jelly consistency and was super thick. Do you have any idea what I could have done wrong?
Hi Shiannes for your message and for stopping by, if you over cook the juice it would be like rubber. During the cooking stage do the cold plate check and if the juice don't run it would set in the jars. I can't give you a cooking time because depending on the level of heat and the amount of juice would vary on the cooking time. But the cold plate works for me every time and I'm sure it would work for you.,I hope this helps. Have a lovely day :) Bonita
Cool. You don't have to travel to pick wild blueberries. We got ours in the forest.
That is wonderful, Thank you so much for stopping by and enjoy our recipe to the fullest. :) Bonita
Can you use cane sugar
Hi Joy, Thank you for your message and for stopping by, I've never used cane sugar in my blueberry jelly so I'm not sure if that will work...but I'm sure for blueberry jam it will be great. Jelly is more about the juice turning to jelly so the cane sugar may be to heavy or more like brown sugar. I hope this helps and enjoy to the fullest....:) Bonita
Thank god your Mack making videos. Dont ya know we need ya .......
Hahaha :) that is so sweet, I'm so happy you are enjoying our channel, good ole Newfoundland and Labrador recipes that can warm your heart. enjoy and thank you for your support so we can continue making videos for you to enjoy. :) Bonita
Hi Bonita, is it possible to to use frozen blueberries?? 🤔 🤔
Yes but you would need to thaw completely and then follow the method. Enjoy :) Bonita
@@bonitaskitchen Thanks so much Bonita. I bought from the supermarket, and they are very big ones, that's why I asked. Have a great day! ❤️
i have never canned before i did everything word for word. i put in sterilized jars. all jars popped im so excited .. my family said if you dont put pectin in it it will not firm up. now im freaking out :( crossing fingers this works. 24 hours to wait omg. its like christmas
it did not set :( yet
So no pectin correct?
Hi Dianne thank you for your message and for stopping by....that's right no pectin needed for this recipe. It's a process of cooking berries, straining and recooking the juice. Follow the recipe posted below the video and please watch the video from start to finish you see all the steps. This is a lovely jelly and enjoy to the fullest!! Bonita
I Bet That Would be Good On Toast.
I only got half bottle n I used to 4 c blueberries
Mmm that don't sound good, what size of a bottle did you use, I only use small 1/4 and 1/2 cups so they can be gifted and when you open them they are good for one or two meals. I hope you get to make them again and thank you for letting us know. Enjoy and Merry Christmas. Bonita
No pectin or Sure Jell?
yes, follow our recipe and it will work lovely. You seen the video and this jelly is so tasty. Enjoy Bonita
Would you use 1 cup of sugar to 1 cup of juice for all berries?
Hi and thank you for your message and this method will work for all berries, sugar is the main ingredient in a jam or jelly. Unless you would like to use another sweetener. Thank you for your message and for stopping by. Enjoy Bonita
as we sterilize baby bottles...
Yes they are the best, thank you for your message and have a lovely day. :) Bonita
I baked raisin bread ... my husband ate it because I used dietary sugar and wheat flour and honey ... it was delicious ... I just followed your video ... the bread lasted 2 weeks in my bread bowl .. It was amazing ... thanks, thanks, thanks
@@crossros That is wonderful, I'm so glad you enjoyed it and thank you for sharing your message with us. There is nothing like homemade bread for sure. :) Bonita