If you put a small piece of lemon rind in the pot while cooking the berries then take it out before putting in the jars it uplifts the flavour with a hint of lemon .
If you pour 1/4" of melted paraffin wax on top of the jam before you put on the hot lid, it will form an extra barrier seal and you can store it in your cupboard.
That's what I love about Aussie summertime Christmases. All the best fruit is coming into season: cherries, mangoes, watermelon passionfruit, citrus... etc
@@Duhhh.kariii the entire southern hemisphere is coming into summer now. Though obviously that wont guarantee that everywhere will be yielding the same fruits at the same time. Still comes down to climate and conditions as it does everywhere. Probably wont be seeing any mangoes up in the Andes lol.
@@GiraffeFeatures I’ve heard that before a fair few times and I get it. But I guess it’s just one of those things that are relative to the persons experience. For someone like me that is the norm, and it has an entirely different theme and feel to it. Growing up in Sydney, my sort of childhood memories of xmas are all hot summer days in the xmas period, long days, tropical kind of storms in the afternoon/evening, cicadas and crickets at night, and xmas was always like a bbq type deal. Loads of cold drinks and meats done on the grille. Water balloon wars between all the children and setting up slip and slides, playing under sprinklers, and just that general type of thing. It never snows in Sydney (or almost any of Australia at all), but the sort of hallmark image of a white xmas and all that accompanies it seems totally foreign to me and it would be weird.
Masticate = To Chew Macerate = Soften by soaking in liquid The crystalline sugar draws out moisture from the blueberries, which they then soak in and soften.
Quick tip: Let the jars cool down upside-down. This makes sure they 100% seal air tight, I've occasionaly had jars not seal properly when cooling down right side up.
Also if you want a smoother texture use a potato masher at the end of cooking to gently break the fruit up more, don't use a stick/emulsion blender or you'll break the seeds open giving the jam a weird texture
my grandma always put like a teaspoon 80% rum on top of the jam, lit it and closed the jars, that way there will be a perfect seal because the flame will consume the oxygen that's on top.
Normally you'd only sterilize the jars if you're preparing them for long term shelf storage, but this also requires removing the oxygen from them when sealing, which he doesn't do. Just pointing this out because I feel like this step in the video gives the impression that this jam would be good for a longer shelf life than it would actually have.
Only 100 g of sugar? Thats amazing! In Europe, recipes generally have the same amount of sugar for the same amount of fruits. This helps the stability, the jam may be kept at room temperature for 2 years, but increases blood sugar levels heavily when you eat it. The solution I see in this video its better for the diet and health. Ok, you need to keep it in the fridge, but its 5 times less sugar in the product. Lovely idea!
@@randominternetman-kb7vr How did you know? i only do ethical hacking the only unethical hacking is in minecraft and almost every game please atleast i use parrot os and not kali.
In Aus, it's blueberry season. Wait another 3 months for NZ, and another 6 to 9 for the States (depending on whether you're southern or northern. It's a good recipe - any jam recipe without added pectin is good stuff, I like the texture better
I used to have a Granny Smith apple tree. If you peel the apple in one long corkscrew shape you can substitute it for commercial pectin. I made fruit syrups this way. My children and l like the fruit in the jams better tho.
I thought the term was macerate, and that masticate was just to chew. I looked it up, and it also means reduce to a pulp by crushing or kneading The More You Know 🌈✨️. Lucky score with the cheap blueberries! Is the fennel pollen like an anise flavor?
its important, you need to boil it for that long to geht the pektin out of the bluberrys it would be going faster if you add pektin to it but this is a recepie with out pektine sry for my bad englisch im german
Yeah he literally killed everything that is good from those berries. He seem to not know what he’s doing, that’s for sure. I have made jams and juices together with my mother since I was kid, I’m no where close an expert. But I know a lot more than that newbie xD
Love the videos Andy. There’s a dish that’s common here on the Atlantic Coast of Canada that we make when blueberries are in season. If you’re looking to give it a go, just look up “blueberry grunt.” It’s a stovetop cobbler, and is (in my opinion at least) quite good.
My mom made that only one time when I was a kid. It’s such a vivid taste memory and its 45 years later! So good! I didn’t know what it was called. Now I can make it. Thank you! 😋
If you wanna put them away for years put the filled jars in a pressure cooker on lowest heat on your smallest stove for about 30 minutes, and cover the hot jars with blankets (we tradionally use plaid) so they cool off As slowly as possible. You can keep unopened jam for decades because the pressure cooker creates vaccuum. I have some apricot marmelade from the early 90's made by my grandmother this Way and it has no sign of spoilage at all
The secret is to make them reach the temperature of 121°C (250°F) to eliminate Botox spores and put the right amount of shugar (one-third the weight of the fruits).
@@markgigiel2722 yes, boiling is not hot enough to kill botulism spores. The pressure cooker creates a pressurized environment that increases the boiling temperature of water to above 250°F
I love blueberries, but, where I live, blueberries are on the much higher end of the price spectrum and are available for a short window of time. Meanwhile a lot of fruits that other places might consider premium, like loquat, lychee, star fruit, sapodilla, sell here for dirt cheap.
my only other suggestion is you put a date of packaging on the jar if you make more than one, and write on it when it needs eating by once opened.... found a black jar tucked into the back of my cupboard the other day and if it had have had a date on it id have not opened it by mistake..... black marmalade from over 10 years ago dosnt smell grreat btw.
@mrgreeneggs6191 Were you hoping to scrape off a bit of black and salvage the rest? Or perhaps, hoping you had grown a few of your own diamonds? I can imagine the odor lingered on the wind for a bit. Always best to avoid inhaling mold spores, if at all possible. Happy Thanksgiving!
@@bingusbintedin Australia they are literally so cheap right now for some reason. My partner has been dehydrating them and grinding them or leaving them whole - they don’t taste that amazing from the supermarket but once they’re dehydrated they become really sweet and delicious without adding any sugar - but usually they’re pretty expensive around $5 for a 125g punnet. Lately they’re basically $1.99 an punnet
Dunno about OP, but in France they’re always pretty expensive. Just checked a supermarket’s price and they’re about 20-35€/kg right now: 10€ for a half kilo and 4€ for 125g
I love it!!!!! Thank you chef!! Great video. I love blueberries and I love your channel! This video was meant for me from the universe. Thanks Chef happy cooking! And I Hope you’re all doing great out there!!
Looks delicious, especially the addition of herb sounds like a good idea. I have some recommendations: there is special jam making sugar out there, in German its called Gelierzucker, it is basically sugar with pectine. Using this, you dont need to cook for a two hours, a few minutes are enough. In this way, you dont cook away the more fresh/acidic component of the fruit/berries and it tastes fresher in the end. Kind regards
My great grandfather was a candymaker - for sugar or oil burns they made a poultice out of grated raw potato, wrap lightly with guaze or a cotton towel to stay in place. Change out every 6 hrs or so for a day or 2. It helps draw out the burn and starts healing right away. You should see a doctor for follow up care.
Andy, can you do a blueberry pie! No one does them in Australia. It always has apple in it! I have to make my own but im sure you could knock a decent one up...
They are probably cheaper than usual right now, they’re in season. I have 6 Bushes in my back yard and we have more than we know what to do with right now
Been a rough year for blueberries worldwide, they were skyhigh for 6 months. North American crop is cheap, earlier south American crop was like buying gold
My aunt and grandma would do the same with their preserves, but they'd leave a little space at the top of the jar and pour some plain melted wax over it before sealing the lid, that way it would keep longer.
Made blueberry jam about a month ago for the first time. It tastes SO GOOD. It’s like blackberry jam, but without all the bothersome seeds. And remember - it may be jam, but it’s still a *Superfood!*
I live on the blueberry barrens in Maine, where they can grow wild and for miles the fields (posted ☹️) go for miles. Blueberry with orange peel is good.
Do blueberries and other berries produce their own pectin? I made lemon marmalade because we had a whole bunch of lemons that were gonna go bad and canned in a water bath actually in March 2021, as I just looked and apparently have one jar left in the cabinet. It was nice because you didn’t have to add any pectin. Just lots of lemon and sugar.
Me and my mum always make mulberry jam in mulberry season (it is a traditional thing in my family! We either make jam or jelly) right now we are making jam and she and I would always grab a spoon and taste while it is still boiling
You need to turn the bottles upside down while hot and let them cool that way. The seal in the lid may leak air while there is not vacuum inside. But it wont leak water. If you turn it upside down, the water will provide enough seal, until the jars are cool enough to hold vacuum on their own.
i recommend putting gladwrap and putting it over the top of the jar and pulling it tight then using rubber band the seal then putting lid on for tighter seal if your storing it for long periods of time
Same here. Used to be able to get a pint for 99¢ and while $1.99 is not that expensive, still not cheap if you need a quantity. I may break down this season and drive 2 hours to a pick your own place.
When my Mother did these (or any other Jams) in the past, as final touch, we put a thin layer of plastic drenched in Alcohol (40% proof minimal) on the top. Probably to prevent it getting moldy.
My grandma always put the filledup jars in doubleboiler and boil them for like a half an hour and then turn it upside down to chill. It ,,will” expand the shelf life, samehow 🙂 but it works. 🎉🎉
My family usually used the lavender from our garden. Unfortunately our blueberry bushes aren't busy enough to make batches of jam. We still have to buy those. The black rasperries are productive, though!
As aways recipe in the description (tap, the three blue dots top right corner)
If you put a small piece of lemon rind in the pot while cooking the berries then take it out before putting in the jars it uplifts the flavour with a hint of lemon .
What is the shelf life and how do you store the unopen jars?
You made something without onions. I’m impressed.
I literally attempted blueberry jam 2 days ago and wish I had this. Definitely didn’t cook it as long as you did and now I have blueberry soup 😂
If you pour 1/4" of melted paraffin wax on top of the jam before you put on the hot lid, it will form an extra barrier seal and you can store it in your cupboard.
Andy - "This is called masticating."
My wife - "Wtf are you watching...."
Why is he masterbaiting the blueberries
@Ihavearacistgrandma2 "yes"
Gonna masterbait these Barries really quick
Actually masticating is another present tense way of saying chewing
@@dieselebrahim889yeah he confused masticating with macerating. The latter of which he’s going to the berries.
I remember going blueberry picking as a child and we made GALLONS of jam! (I'm 65). I miss those days.
That's so beautiful
thats so coolll mannn
Come visit me in a couple years (3 would be better) I'm growing a blueberry farm!
@@acornhomestead3575can I come?
That's beautifull how nice of you telling us it's so lovely
masticating to this video rn
LMAOOOOOO
AYO
Ay man, don’t be afraid of mushing it up a bit
@@stickpfp6347 LMFAOOOOO
@@stickpfp6347 you're God damn devious for that one😂😂
I masticate my fruit EVERYTIME I want to make some sticky jam! I LOVE mastication!
😂😂😂😂😂😂😂😂😂
How would you chew fruit to make jam?
@@kntmimi3055 you missed the joke
@Xak1199 I know it is a reference to self pleasure, but people are misusing it
@@kntmimi3055 that’s the joke
That's what I love about Aussie summertime Christmases. All the best fruit is coming into season: cherries, mangoes, watermelon passionfruit, citrus... etc
@@Duhhh.kariii the entire southern hemisphere is coming into summer now. Though obviously that wont guarantee that everywhere will be yielding the same fruits at the same time. Still comes down to climate and conditions as it does everywhere. Probably wont be seeing any mangoes up in the Andes lol.
Damn… might be time to move
@@Duhhh.kariiiJesus 😂 do you live under a rock?
Feels wrong having a Christmas so warm though.
@@GiraffeFeatures I’ve heard that before a fair few times and I get it. But I guess it’s just one of those things that are relative to the persons experience. For someone like me that is the norm, and it has an entirely different theme and feel to it. Growing up in Sydney, my sort of childhood memories of xmas are all hot summer days in the xmas period, long days, tropical kind of storms in the afternoon/evening, cicadas and crickets at night, and xmas was always like a bbq type deal. Loads of cold drinks and meats done on the grille. Water balloon wars between all the children and setting up slip and slides, playing under sprinklers, and just that general type of thing. It never snows in Sydney (or almost any of Australia at all), but the sort of hallmark image of a white xmas and all that accompanies it seems totally foreign to me and it would be weird.
I love masticating everytime! It really helps especially when no ones around or you are alone.
Bro WHAT
Bro let his intrusive thoughts win😂😂😂😂
Masticates all over the sofa!
Yo keep it PG
When he said that at first he said something else 😅
i love masticating, feels so good
And then you feel like trash
Eating?
Masticating=chewing
Masticate = To Chew
Macerate = Soften by soaking in liquid
The crystalline sugar draws out moisture from the blueberries, which they then soak in and soften.
HAHAHA
@@temgrot whats so funny?
I'm confused 😕 is he joking? Seems serious. No wink wink nudge.
@@justmaleigh6313I know about masticate being to chew so the second one is also probably likely to be accurate so it isn’t a joke
OMG I thought it was just me- nearly lost it LOL
"Blueberry is so cheap"
I've never heard that before
Right?!? Cheap where I’m from would be anything less than $4/pint. Lol
Me neither... Living in Germany
Blueberries are so cheap AT THE MOMENT
Есть такое время когда она вообще бесплатная
2.79 a pint at Aldi. Seems pretty cheap to me
It's nice that there are channels like this for those that don't/didn't have parents or grandparents to teach you this stuff
Yeah my parents never taught me how to master bait oops I mean masticate
Looks like a great recipe this is almost the same way I make home made cranberry sauce for Thanksgiving here in the US. Going to have to try this.
I call that macerating - mixing fruit with sugar, lol. Masticating means chewing 😂 I love you Andy!
He said macerating
@@LisaMT1218watch it again
@@LisaMT1218He definitely said masticating
Lisa no your wrong lol it even says the wrong word on screen
We knew what he meant 😂😂😂
Quick tip: Let the jars cool down upside-down. This makes sure they 100% seal air tight, I've occasionaly had jars not seal properly when cooling down right side up.
I do that too
Great advice
Also if you want a smoother texture use a potato masher at the end of cooking to gently break the fruit up more, don't use a stick/emulsion blender or you'll break the seeds open giving the jam a weird texture
inversion canning is not safe or even effective at creating a complete seal.
my grandma always put like a teaspoon 80% rum on top of the jam, lit it and closed the jars, that way there will be a perfect seal because the flame will consume the oxygen that's on top.
I just masticated thanks for sharing this with me
Let it hang out for a few hours
You guys also masticating to this?
I love masticating my berries
I masticate
You masticate
He masticates
We masticate
You masticate
They masticate
What are you chewing
Thank you for such great and easy recipe!😊
It's actually called macerating it means to smash or mash, masticating means chewing food.
That’s what I thought.
You mean random youtube guy isn't a subject matter expert
Thank you! I searched meaning and was wondering and then saw your comment!
Now I’ve learnt two new words😀
Masticating can also mean grinding but yes this is macerating.
"This is called masticating." No it isn't.
I swear, I've never seen someone so enthusiastic about cooking. Love your energy!
hey, kami...😎
Watch emmy made in Japan
I appreciate you masticating in your kitchen and sharing the experience with us.
Heidelbeeren 🍇 Marmelade 🥃 mein lieblings Essen 😋🍇
@@innawerner8692Kartoffeln Marmelade ist besser!
@@bilalmalik5002, was zum fick ist Kartoffelmarmelade?
Normally you'd only sterilize the jars if you're preparing them for long term shelf storage, but this also requires removing the oxygen from them when sealing, which he doesn't do. Just pointing this out because I feel like this step in the video gives the impression that this jam would be good for a longer shelf life than it would actually have.
Bro had to know "masticating" was going to light up his comment section like that one isle at Lowes.
Not if his mind doesn’t automatically go to the gutter.
@@cherylmcnutt9905 Macerating = Messing with f.ex. fruit. Masticating = Chewing. He said it wrong to up engagement, and it is working.
@@nordicmind82I was coming here to say the same thing
Yeh, complete comment bait to get more interactions. It worked though.
your pfp is one of the best i've ever seen
Be sure to listen for the lid POP before shelving. It'll tell you if a vacuum has set.
The ratio of 5:1 is actually really good even for smaller amounts, I’m surprised!! Thanks for the recipe Andy!!
Blueberries are a sweet and versatile fruit. Macerating them makes them even sweeter!
*playing with blue balls*
"this is called masticating"
we look and think the same way
@@mumbernume4948 great meows think alike
@@electrify9878though fools seldom differ
Tik Tok kiddies when language exists:
@@voncornhole it's a joke mate
Only 100 g of sugar? Thats amazing! In Europe, recipes generally have the same amount of sugar for the same amount of fruits. This helps the stability, the jam may be kept at room temperature for 2 years, but increases blood sugar levels heavily when you eat it. The solution I see in this video its better for the diet and health. Ok, you need to keep it in the fridge, but its 5 times less sugar in the product. Lovely idea!
Ain’t nobody reading your comment neither Andy gonna respond
@@Savior41i actually read the comment because i was interested in what she said, cry about it and fill me a cup of tears while at it
@@KirigakureM your like the only one who actually cared to read it
@@Savior41wrong. I read it too. why are you being miserable in the comment section of a dude making jam, grow up
@@moonlineslover im not miserable im just saying no npc like you will read this comment i am grown up and i understand the world a lot so don’t talk
I, too, like masticating.
yes masterba- i mean yea masticating
I always masticate my berries
Keep the great work up man!
Mom : what are you doing
Me: masticating
Mom: show me your tab
?
@@PraviLukijanJCstay innocent
@@randominternetman-kb7vr How did you know? i only do ethical hacking the only unethical hacking is in minecraft and almost every game please atleast i use parrot os and not kali.
@@PraviLukijanJC yup you're innocent 😭
@@pixel4_ oh ok.
Macerating fruit is a fun way to crush it! Blueberries are such a sweet and juicy fruit.
macerating? bros cooked
0 likes 1 reply? Lemme fix that
Nice and sweet and juciy
Macerating = Messing with f.ex. fruit. Masticating = Chewing. He said it wrong to up engagement, and it is working.
Bruh I see you everywhere
i masticate a lot too Andy ...
I too enjoy mastication
Keep it tucked Subham
I’m sorry what 😭😭
mom said not to do it in kitchen
im actually gonna masticate right now!
I suggest to cover the jars with a blanket after you fill them with jam so they cool down slower and will last longer
In Aus, it's blueberry season. Wait another 3 months for NZ, and another 6 to 9 for the States (depending on whether you're southern or northern.
It's a good recipe - any jam recipe without added pectin is good stuff, I like the texture better
Wow, you've got information, thank you.
I use the reduced sugar recipes for my added pectin jams. It sets up slightly softer and allows the fruit to be the star.
I used to have a Granny Smith apple tree. If you peel the apple in one long corkscrew shape you can substitute it for commercial pectin. I made fruit syrups this way. My children and l like the fruit in the jams better tho.
Nothing in nz is fucking cheap anymore
@@shrimpymuscles8413 Nice,are Granny Smith's not just Australian?
"Homemade just tastes better" truer words have never been spoken
Nice with the fennel pollen, I usually add lemon zest and cardamom but will try yours
Thank you for teaching me how to make my own jams!
This is so wholesome!
Blueberry and raspberry jam, known as queens jam in sweden is amazing!
Men han använder inget smör ju!
Alltså, Andy använder inte ens riktiga blåbär.
@@jonaslundholm det är antagligen de amerikanska genmodifierade blåbären..
@MrArmynut~ ooh, that sounds divine. I have enjoyed them separately of course, but together- downright Regal. Thanks for sharing.
I want to ask do blueberry does not have seed in it , in my country it does we have to take it out then we eat it.
I thought the term was macerate, and that masticate was just to chew. I looked it up, and it also means reduce to a pulp by crushing or kneading The More You Know 🌈✨️. Lucky score with the cheap blueberries! Is the fennel pollen like an anise flavor?
Yep it sure is
@andy_cooks Oh, cool, thanks. I bet that compliments the sweet/tart well.
@@andy_cooksCan fennel seeds be used as a replacement?
@@andy_cooksthis looks so delicious!✨
@@MrGTO86looks like you can ...not as intense amd way cheaper
I love the subtle product placement of your book... I'm already searching for it on Amazon 👌🏻
Boil for 2 hours ??? 😮 this is crazy, you just killed it
Came here to say that
its important, you need to boil it for that long to geht the pektin out of the bluberrys it would be going faster if you add pektin to it but this is a recepie with out pektine sry for my bad englisch im german
@@1_kugelfischblueberries are naturally high in pectin, there really is no need to cook for so long. 25 mins tops as the fruit is already masticated.
Yeah he literally killed everything that is good from those berries. He seem to not know what he’s doing, that’s for sure.
I have made jams and juices together with my mother since I was kid, I’m no where close an expert. But I know a lot more than that newbie xD
I've done basil and rosemary. Both turned out excellent.
I love blueberry jam on pancakes. With a bite of maple breakfast sausage. Yum
Blackcurrant jam is the best, good luck getting some ;)
Love the videos Andy. There’s a dish that’s common here on the Atlantic Coast of Canada that we make when blueberries are in season. If you’re looking to give it a go, just look up “blueberry grunt.” It’s a stovetop cobbler, and is (in my opinion at least) quite good.
My mom made that only one time when I was a kid. It’s such a vivid taste memory and its 45 years later! So good! I didn’t know what it was called. Now I can make it. Thank you! 😋
If you wanna put them away for years put the filled jars in a pressure cooker on lowest heat on your smallest stove for about 30 minutes, and cover the hot jars with blankets (we tradionally use plaid) so they cool off As slowly as possible. You can keep unopened jam for decades because the pressure cooker creates vaccuum. I have some apricot marmelade from the early 90's made by my grandmother this Way and it has no sign of spoilage at all
The secret is to make them reach the temperature of 121°C (250°F) to eliminate Botox spores and put the right amount of shugar (one-third the weight of the fruits).
@@GRG_3 sounds about right 😁
@@GRG_3 So, boiling isn't hot enough? That's only 212F. Pressure cooking to 250F is mandatory? Is that true?
@@markgigiel2722 yes, boiling is not hot enough to kill botulism spores. The pressure cooker creates a pressurized environment that increases the boiling temperature of water to above 250°F
Gotta do a cranberry jam for upcoming thanksgiving
i love masticating under the dinner table
I love blueberries, but, where I live, blueberries are on the much higher end of the price spectrum and are available for a short window of time. Meanwhile a lot of fruits that other places might consider premium, like loquat, lychee, star fruit, sapodilla, sell here for dirt cheap.
I don't even know what any of those fruits are
@@R-Tex. Mechanical harvesting, such as with Georgia Blueberries, is the main difference in price. Hand harvesting is vastly more expensive.
Yeah there like $8 for 18 oz
literally the opposite here, all of those are super expensive but blueberries are dirt cheap.
my only other suggestion is you put a date of packaging on the jar if you make more than one, and write on it when it needs eating by once opened.... found a black jar tucked into the back of my cupboard the other day and if it had have had a date on it id have not opened it by mistake..... black marmalade from over 10 years ago dosnt smell grreat btw.
@mrgreeneggs6191 Were you hoping to scrape off a bit of black and salvage the rest? Or perhaps, hoping you had grown a few of your own diamonds? I can imagine the odor lingered on the wind for a bit. Always best to avoid inhaling mold spores, if at all possible. Happy Thanksgiving!
Perfect match on fridge Cheese cake
Blueberries are delicious in jam. Macerating them makes them sweeter!
sure it wasnt the kilo of sugar?
LOL! Blueberries are expensive here in Texas! I’ll save this for the summer ❤!!
Oh DEAR LAWRD that looks SO good.
Did i just find a normal conment
Its thanks to the masticating it wouldn’t be good without it 👍
Where i live getting this would be a miracle and price is like eating a bowl of caviar 😅
Where’s that?
Fr blueberry is crazy expensive
@@bingusbintedin Australia they are literally so cheap right now for some reason. My partner has been dehydrating them and grinding them or leaving them whole - they don’t taste that amazing from the supermarket but once they’re dehydrated they become really sweet and delicious without adding any sugar - but usually they’re pretty expensive around $5 for a 125g punnet. Lately they’re basically $1.99 an punnet
Dunno about OP, but in France they’re always pretty expensive. Just checked a supermarket’s price and they’re about 20-35€/kg right now: 10€ for a half kilo and 4€ for 125g
@@insidethegardenwall22 dont wanna disclose my country, sorry 😣
I love it!!!!! Thank you chef!! Great video. I love blueberries and I love your channel! This video was meant for me from the universe. Thanks Chef happy cooking! And I Hope you’re all doing great out there!!
Hey Andy Chef, you can turn the jar upside down when you put lid on. Thats sealing cap with hot. People using this tecnique on pickle jars in Turkey
Looks delicious, especially the addition of herb sounds like a good idea. I have some recommendations: there is special jam making sugar out there, in German its called Gelierzucker, it is basically sugar with pectine. Using this, you dont need to cook for a two hours, a few minutes are enough. In this way, you dont cook away the more fresh/acidic component of the fruit/berries and it tastes fresher in the end. Kind regards
My great grandfather was a candymaker - for sugar or oil burns they made a poultice out of grated raw potato, wrap lightly with guaze or a cotton towel to stay in place. Change out every 6 hrs or so for a day or 2. It helps draw out the burn and starts healing right away. You should see a doctor for follow up care.
Andy, can you do a blueberry pie! No one does them in Australia. It always has apple in it! I have to make my own but im sure you could knock a decent one up...
Great idea!
dude the blueberries at costco are $10 per box. Peruvian mountaintop imported organic grassfed deluxe blueberries where are the cheap ones at😭
In my part of California, blueberries are quite expensive and stores usually can't sell their stocks of it because of the prices!
Cal are sell product other states why. If hot there plant your own blueberry tree the patio are container
Wow , so simple. Bluberries , Strawberrys you are my jam . 😋
“Yo can I have some toast and blueberry jam?”
“Sure, just give me aroooound 3 hours tops”
Blueberry is never cheap
They are probably cheaper than usual right now, they’re in season. I have 6 Bushes in my back yard and we have more than we know what to do with right now
Been a rough year for blueberries worldwide, they were skyhigh for 6 months. North American crop is cheap, earlier south American crop was like buying gold
Where I live they're like 2.98 a pound. (I'll have to check the actual size) Same with Blackberries (12 oz, same price)
it so cheap in singapore that only blackberry and raspberry is expensive
yum
My aunt and grandma would do the same with their preserves, but they'd leave a little space at the top of the jar and pour some plain melted wax over it before sealing the lid, that way it would keep longer.
Fennel pollen?
Right!? Said that like it’s no big deal, I don’t even know if it exists
The “at the moment” is the key word here
Made blueberry jam about a month ago for the first time. It tastes SO GOOD. It’s like blackberry jam, but without all the bothersome seeds. And remember - it may be jam, but it’s still a *Superfood!*
Not unless you cook it for 2 hours like this dude, kiss goodbye to any shred of nutrition
@@halfway2334So buy the blueberries, put them in your freezer, and have a cupful at breakfast every day. Nutrients saved!
I was just looking for a jam recipe. Thank you!
I live on the blueberry barrens in Maine, where they can grow wild and for miles the fields (posted ☹️) go for miles. Blueberry with orange peel is good.
Mmm that does sound like a nice combo.
Do blueberries and other berries produce their own pectin? I made lemon marmalade because we had a whole bunch of lemons that were gonna go bad and canned in a water bath actually in March 2021, as I just looked and apparently have one jar left in the cabinet. It was nice because you didn’t have to add any pectin. Just lots of lemon and sugar.
Congrats to Australia For winning the Cricket World Cup!
Masticating with my sister is fun ❤
😦..
Me and my mum always make mulberry jam in mulberry season (it is a traditional thing in my family! We either make jam or jelly) right now we are making jam and she and I would always grab a spoon and taste while it is still boiling
Blueberries are never cheap where I live. Loving your videos though.
Macerating. Not Masticating. Masticating means "to chew." You macerate (soften) fruit by adding sugar to it.
My mum makes jam and syrup every year from our garden, the smell is so nostalgic
I was an international student in the UK from Taiwan. I think my host family mom was magical, she could even make oranges into jam.
Homemade ALWAYS tastes better 😊
Nice super healthy food
Dayam........
That looks killer!!
Macerating blueberries makes them sweeter! Blueberries are a versatile fruit.
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Let's change that
chatgpt ahh comment 😭💀
You need to turn the bottles upside down while hot and let them cool that way. The seal in the lid may leak air while there is not vacuum inside. But it wont leak water. If you turn it upside down, the water will provide enough seal, until the jars are cool enough to hold vacuum on their own.
Oh and by the way guys, I suggest you put the date of fabrication on the lid or the glass itself, its always better to have a timeframe
i recommend putting gladwrap and putting it over the top of the jar and pulling it tight then using rubber band the seal then putting lid on for tighter seal if your storing it for long periods of time
That must smell amazing.
this video is lovely and i see your drive and spirit
"Blueberries are so cheap at the moment" do my local stores also know this? 😭
Same here. Used to be able to get a pint for 99¢ and while $1.99 is not that expensive, still not cheap if you need a quantity. I may break down this season and drive 2 hours to a pick your own place.
When my Mother did these (or any other Jams) in the past, as final touch, we put a thin layer of plastic drenched in Alcohol (40% proof minimal) on the top. Probably to prevent it getting moldy.
Berry delightful.
My grandma always put the filledup jars in doubleboiler and boil them for like a half an hour and then turn it upside down to chill. It ,,will” expand the shelf life, samehow 🙂 but it works. 🎉🎉
Looks good😊
i love masticating my blueberries!
Andy: Masti-
(Me thinking he said master instead of masti)
me: MASTER WHAT
Andy: ✨mastercating✨
My family usually used the lavender from our garden. Unfortunately our blueberry bushes aren't busy enough to make batches of jam. We still have to buy those. The black rasperries are productive, though!
Nice recipe.
My mom used to make cactus fruit jam. It was an interesting flavor.
Can you post a video on how to can them so that they are shelf stable? 😊
Very good and tasty 👍🏻