You are MAGIC! Not only did you provide a great video, you took me back to making jam in the kitchen with my grandmother. 50 years ago. Thank you so much for the historic ride and for being common sense, which she was as well. This just made my day. ❤😊
I held my breath when you held the jar up by the lid!!! This recipe sounds so delicious. As you took the lemon and apple pieces out of the jam, I thought to myself I would love to munch out on the apple and squeeze the insides of the lemon and taste! It reminds me of when I do fig preserves. I use lemon juice and lemon rind sliced in thin slivers. Folks love to find the lemon slices and eat these. I plan on using apple and lemon in my fig preserves in order to cut back on sugar. Wish you lived closer. We are going to have a bumper crop of figs.
Margaret, Will thought the same thing and ate some of the apple. LOL! So happy to hear you will have a bumper crop of figs this year! A couple of really deep freezes took our fig tree out this winter, but it is slowly coming back from the base. Maybe we'll get some figs next year.
Hi Lovely, I found you on accident 🙂, oh i love your style and will be subscribing. You made me laugh so hard with you math and commentary about de-bubbling . Going to check out your other videos now. can not wait for the next one. see you later from NSW Central Coast Australia.🐨🍓
Personally, I don't recommend teflon for cooking. The only type of cookware "officially" not recommended by the FDA for cooking acidic foods is aluminum.
You could use pectin instead of sugar or, as you suggest, use only 1 cup of sugar but your jam would be more like a juicy sauce. Probably delicious and full of fresh strawberry flavor, but unless you used a pectin designed for low sugar, it may not be “jammy”. Personally, I belong to the “give it a try” club. If you do, please let me know how it goes. Thanks! 😊
![Preserve Your Food The Easy Way - No Canning Required! [Every Little Bit Counts!]](http://i.ytimg.com/vi/qyZ78INZFLc/mqdefault.jpg)
Omg i love this lady ❤
You are MAGIC! Not only did you provide a great video, you took me back to making jam in the kitchen with my grandmother. 50 years ago. Thank you so much for the historic ride and for being common sense, which she was as well. This just made my day. ❤😊
Wow, thank you so much! YOU just made MY day!
@cookingitreal Ha ha. Glad we can help each other.
I held my breath when you held the jar up by the lid!!! This recipe sounds so delicious. As you took the lemon and apple pieces out of the jam, I thought to myself I would love to munch out on the apple and squeeze the insides of the lemon and taste!
It reminds me of when I do fig preserves. I use lemon juice and lemon rind sliced in thin slivers. Folks love to find the lemon slices and eat these. I plan on using apple and lemon in my fig preserves in order to cut back on sugar. Wish you lived closer. We are going to have a bumper crop of figs.
Margaret, Will thought the same thing and ate some of the apple. LOL! So happy to hear you will have a bumper crop of figs this year! A couple of really deep freezes took our fig tree out this winter, but it is slowly coming back from the base. Maybe we'll get some figs next year.
Milkshakes/ Ice Cream Sundaes/ Strawberry Cheesecake/Strawberry Lemonade--yummy
Sounds great!
Hi Lovely, I found you on accident 🙂, oh i love your style and will be subscribing. You made me laugh so hard with you math and commentary about de-bubbling . Going to check out your other videos now. can not wait for the next one. see you later from NSW Central Coast Australia.🐨🍓
Welcome Wendy! Thanks so much for subscribing!
Yum
Metal is usually COLD and a HOT JAR OF FOOD just might CRACK under TEMPURATURE SHOCK
Thankyou
I really think you should send me some of that strawberry jam 🍓🤣💙
😋
Pour over angel food cake or biscuits for stby Shortcake. Eat w yogurt, top oatmeal etc 😋😋😋. Love ur video 👏👏👏
Love it!! Great ideas!
New subscriber here. Was that a 9 quart pot? My largest is a 7 quart. I’m wondering how many pounds of strawberries you think I can process into jam.
I had approximately 4 pounds of strawberries, give or take a bit. You could easily do that amount in a 7 quart pan. Thanks so much for subscribing! 😊
Would be good on pancakes or waffles.
Absolutely!
Pancakes or french toast.
Can i do this with mulberries!?!
Yes you can!
That looks great! Is yours still shelf stable even though it's liquidy? Or wiil you be showing us strawberry shortcake next? lol
🤣 Yes, mine is shelf stable. And…. Strawberry shortcake is an excellent idea!
Why don't you make it simple. 2 cups of berries, 1 cup of sugar and 1 Tbsp lemon juice
@@vernonashley6110 Good idea, although fractions would still be involved if you had an odd number of cups of berries.
Can you use a teflon pot??
Personally, I don't recommend teflon for cooking. The only type of cookware "officially" not recommended by the FDA for cooking acidic foods is aluminum.
My great aunt used to put wax on top of plum jelly. What?
Yes! I remember that being a way to seal the jars (without canning) back in the day.
@@cookingitreal she made the best. She would extract the juices from the plums. She had a plum orchard. Dark centers. Santa Rosa plums. Yum!
Do you have to use sugar at all? Maybe 1 cup instead of 4.5??
You could use pectin instead of sugar or, as you suggest, use only 1 cup of sugar but your jam would be more like a juicy sauce. Probably delicious and full of fresh strawberry flavor, but unless you used a pectin designed for low sugar, it may not be “jammy”. Personally, I belong to the “give it a try” club. If you do, please let me know how it goes. Thanks! 😊
Nonsense, strawberry jam makes awesome strawberry syrup for pancakes or waffles
Totally agree!