Great video, going to the store in the morning to buy blueberries and start making jam. Yours looks so good and haven't had blueberry jam since my mother made it. It was always so good in the winter mornings. Got 6 pints of strawberry jam earlier that should last for awhile. Love your channel. I bought a dehydrator and have been doing carrots,celery, onions for soups and casseroles. Looking for mushrooms on sale also to dehydrate. Keep the videos coming.
Very informational I'm getting ready to make blueberry preserve - jam two questions for you how long do you boil the actual lids of the jars as compared to the jars themselves also I tried making strawberry preserves and it came out really liquidly any ideas what I did wrong thanks so much I appreciate it
Just curious, Great Lakes, would the process be the same for canning blueberry pie filling? I'm thinking, yes. But have you ever canned blueberry pie filling? I'd love to get your take on things. God bless!
Ya know, I've never canned blueberry pie filling. But I think it would be different, in that the jam uses pectin which causes it to "gel". If that's the texture you wanted in your pie filling, I'm sure you could just use the jam. But I think it would make more sense to do the process pretty much the same, but with no pectin. I'll have to read up on that.
Pie filling uses Clear Jel, not pectin. Recipes are available at the USDA web site for home food preservation: www.nchfp.ug.edu Thank you Great Lakes. You are a very good teacher. Blessing 🙏🙌❤️
Sorry, I've never used jars that small. hardly seems worth the trouble to get one bite of jam. That being said, if you follow half-pint instructions for your elevation, you will be fine. It might process slightly longer than necessary, but it won't really hurt anything. An excerpt from the internet: "When processing jellies and jams at high altitudes, process half-pints and pints for 10 minutes at 1,000 to 6,000 feet, and for 15 minutes at altitudes above 6,000 feet." Since you're right at 6000, I guess go 10 minutes. But again, 15 probably won't hurt your jam.
@@Hello9901 I would recommend searching for a "low sugar" recipe. It will call for a different kind of pectin. And, it's important to follow the proportions of a recipe, otherwise you are likely to have very runny jam.
Enjoyed this video. Loved the timing( fast forward when necessary). Simple instructions and unnecessary conversation.
Thanks!
Thank you Kathy, I appreciate it!
Love love love blueberries!
Thanks for this recipe. I make my jam in pint jars and this recipe was great. I made 12 pints of Blueberry Jam.
My fave....😊
Amazing ❤❤❤❤ thank you
Great video, going to the store in the morning to buy blueberries and start making jam. Yours looks so good and haven't had blueberry jam since my mother made it. It was always so good in the winter mornings. Got 6 pints of strawberry jam earlier that should last for awhile. Love your channel. I bought a dehydrator and have been doing carrots,celery, onions for soups and casseroles. Looking for mushrooms on sale also to dehydrate. Keep the videos coming.
Very informational I'm getting ready to make blueberry preserve - jam two questions for you how long do you boil the actual lids of the jars as compared to the jars themselves also I tried making strawberry preserves and it came out really liquidly any ideas what I did wrong thanks so much I appreciate it
Just curious, Great Lakes, would the process be the same for canning blueberry pie filling? I'm thinking, yes. But have you ever canned blueberry pie filling? I'd love to get your take on things. God bless!
Ya know, I've never canned blueberry pie filling. But I think it would be different, in that the jam uses pectin which causes it to "gel". If that's the texture you wanted in your pie filling, I'm sure you could just use the jam. But I think it would make more sense to do the process pretty much the same, but with no pectin. I'll have to read up on that.
@@GreatLakesPrepping Yes, I'd have to agree with you, Great Lakes. Thanks for giving your thoughts on that.
Pie filling uses Clear Jel, not pectin. Recipes are available at the USDA web site for home food preservation:
www.nchfp.ug.edu
Thank you Great Lakes. You are a very good teacher.
Blessing 🙏🙌❤️
@@bonnieganschow9137 Thanks so much.
I did this for 5 minutes will that hurt it
I love when men try to do what my grandmother did.
What about 4oz jam jars at 6000' elevation? Still 10 minutes or do i go 15? Not many videos explain this
Sorry, I've never used jars that small. hardly seems worth the trouble to get one bite of jam. That being said, if you follow half-pint instructions for your elevation, you will be fine. It might process slightly longer than necessary, but it won't really hurt anything.
An excerpt from the internet:
"When processing jellies and jams at high altitudes, process half-pints and pints for 10 minutes at 1,000 to 6,000 feet, and for 15 minutes at altitudes above 6,000 feet."
Since you're right at 6000, I guess go 10 minutes. But again, 15 probably won't hurt your jam.
I would like to try this, but I have a little question. Can I use less pectin? :))
And less sugar 😅
@@Hello9901 I would recommend searching for a "low sugar" recipe. It will call for a different kind of pectin. And, it's important to follow the proportions of a recipe, otherwise you are likely to have very runny jam.
Can this recipe be cut in half to make a smaller patch?
Absolutely!
Try maple sugar for a HEALTHIER Jam
Joint the rest of the world and go metric.