This was my first time making preserves and it went perfect! I used half a cup less sugar to blackberry mash and skipped the canning because I plan to eat it straight away. Thank you so much for a simple, easy to follow tutorial. Edit: 3 years later, married and with a baby, and im STILL using the jam recipie!
Made this today. My 2 1/2 year old grand daughter helped. (She ran the berries thru the food mill.) with the help of her dad. She loved the jam so much she had to take a jar with her, and her mom who only eats grape jelly couldn’t get enough of it. I have made jam like this but it has been many years. I had never heated my jars in the oven that way, it was wonderful and not having to put them in water bath afterwards was wonderful. This will be my go to way to made jam from now on.
This method is a lazy and risky way of doing it. You MUST water bath jam, or it's not safe to eat, and it can make your granddaughter her mom, dad and the rest of your family and you deathly sick.
Also all 10 raspberry jam jars sealed AWESOME I will never go back to boiling water baths for canning and I get to give my family less sugar I am so grateful
Cheryl. Thanks!. The method is basically the "open kettle" has worked for me for well over 20 years and my family for generations. My old Southern Living cookbook actually recommends this method for jams and jellies. At some point the water bath became the recommended method but I'm not changing. The only thing that I pressure can is green beans. That raspberry jam sounds awesome!
Thanks. This is the open kettle method that my grandparents taught me. I adapted it to use the oven. It works great on anything acidic such as jams, jellies, and tomatoes. Basically this was the recommended method until the 1980's. I use it for anything that can be water bathed. I even can lard this way because its acidic. On another note, you have an awesome channel as well. Ever make cranberry jam? Congrats!
I have tons of blackberries and raspberries a friend gave me when I typed blackberries you came up. I'm grateful to see this process much easier thank boiling. Thank you
I made this and it turned out amazing! It was my first time making jam and I used frozen blackberries that I let thaw before mashing. It turned out thick and perfect tasting. Will be making this again!
Your canning videos are great. I have started turning my jars upside down since watching your videos and every time they seal perfectly. Thank you for excellent teaching
im a lucky man, i found your channel and have many different varities of wild berries growing around my area that a person would go broke just to keep enough pectin on hand for jams and jellies. thank you for the videos
@@useful.knowledge she was excited to get the video. I’m planning on going to the farmers market in the morning for strawberries because now I need to can some jam too🤗. I really do appreciate your videos on canning and hopefully you can do some more soon because I think I’ve watched all the others. Glad I saved them
my husband planted 4 blackberry plants last year and this year we are about to have MANY blackberries and I'm excited to make some jam and wanting to see how to make blackberry jam you and another video came up and yours looks the easiest! Thanks for the video and cant wait to make my first batch of jam!!
You are a human Angel I swear to God U have discribed the best, cleanest ,nicest way to make Jam I watched a few of your vids and am happy to subscribe after making your jam recipe my family is also happy thank you very professional and I love the back ground music
Dear Sir, thank you so much for the recipe. I made the jam yesterday night and we enjoyed it this morning with fresh baked bread. It was the best black berry jam we have ever tried. My husband and kids loved it. Thanks again for sharing 🙏 God bless you.
Ok. Too many to freeze. I got out my red pot and made this. Came out perfect. So easy thanks. And here I am today making more. I got 19 pints of blueberries from one bush. Next year I’ll make jam with them. Somehow berries just go crazy in my yard. Sharing this with all my friends
Timestamps for me 0:41 wash 1:00. Squish 1:25. Heat the jars 125 C !!!!!! 2:15 get cooking 3:09. lids!!! 3:20. Jam ck 3:45. Canning time 4:40 clean up 4:58. Hot Lids
Thank you so much... love how simple yet effective your instructions are. In the middle of making blueberry jam and fig jam!!! Can't wait to see how they turn out
Hi. Thanks! That’s sounds so good. We have a fig preserves video and a blueberry syrup video on our channel also. The blueberry syrup basically becomes jam if you cook it and then extra 5-10 minutes.
Thank u so much that question was from my Grammy she made strawberry once and the foam done something to the jam but she used pectin bless u for being here for us
Happy to help. If you use pectin, it will foam when you do the full rolling boil for one minute. I just get off as much as possible. In this video, I get the foam off of the pineapple jelly: ruclips.net/video/hycN6eCOulk/видео.html
LOL! I was thinking the same thing! I've picked my own blackberries (I make jelly, not jam) and I know the effort it takes... talk about blood, sweat and tears!
Hi! I found in my freezer, some blackberries from my shrub, and I made your recipe on how to make blackberry jam, it turned out perfect. the only thing I changed is less sugar, and I squeezed some lemon juice. thank you so much for sharing your recipe!
Got black raspberries simmering on the stove as I type. I found your honeysuckle video last year and used the method for honeysuckle jelly and then for clover jelly. Success! So I came back to see how tou made jam. My grandmom used wax to seal her jams and jellys and never owned a pressure canner in jer lifetime, and we all lived to tell the tale. So got a little bit of rebel canning in me. 😅 I use the jellys to sweeten my tea. This will go perfect with those morning biscuits and tea.❤
Awesome!! Thanks for sharing. I look over at the “Gulf Wax” on the canning isle and just smile knowing that a small few still use the wax. Many around here use open kettle for jams, jelly, and tomatoes. They and I will never water bath.
Thanks for the lesson without pectin. My grandmother always turned her jars over but you are the first I've seen do it. No more water bathing jam and jelly for me. Yeah!
I just made Blueberry Jam, organic frozen blueberries thawed, two tablespoons of fresh lemon juice, 3 tablespoons of chia seeds. Skins were a little tough so I put it in my bullet for a minute. Yummy one jar, mine. 😂
Well. I sprung out of bed at 2am, and said I am doing my Blackberry Jam! Hot scolding soapy water & washed then rinsed those jars right up! Dried them put in oven at 200°- then lids in boiling water- then attacked the Blackberrys with Mash mash mash! Have to admit, I think I got a workout! 😆 🤣 All done! Fill the jars, everything was easy peezy and I had 10 Cups of Blackberrys- so I ended up with 7 Half Pint jars and One Pint Jar! Can't wait to make a batch of homemade biscuits next week and try this out! Thank you for an awesome, quick fast way to make Blackberry Jam! Shhhh don't tell anybody, I did a taste test! Yummies! Than You!! GBY!
Wow! You definitely got busy early on this morning! Thanks for sharing and I’m happy you were successful in making and canning the jam. Homemade biscuits and blackberry jam is hard to beat.
Hi. Thanks for the kind words. This is the open kettle method that I have used since I was a child. I use it for acidic items such as jams, jellies, and tomatoes.
@@useful.knowledge My first time ever making Blackberry Jam, and Jesus blessed me with finding your instructions first! Blackberry season is early this year, here in Central Florida. I started with nine cups of mashed berries and produced six and a half jars of jam, using the one to one sugar ration you instructed. I thought I had to refrigerate the half jar because I thought there was a scientific reason for the head space, until my husband taught me the head space was to prevent bubbling over. The half jar sealed beautifully too. I am curious how long the jars will last (in years). His canned meats he does in the pressure cooker last years, and years, and years! That beautiful Pop Pop sound of the jars sealing certainly was a comforting sound.
@@deborahtheroux68 Hi. Thanks for sharing. In my experience, they last 12-18 months in the pantry and it’s usually just the flavor that starts to degrade after a year. I just opened a bb jam jar from last year and it’s great. My bb’s are looking good and will be ripe in about a month.
Tried this out today, I totally messed up haha, I am pretty sure I burned the jam since I only used about 1 1/2 cups mashed of blackberries (it was a pretty thick consistency going into the jar). My lid did not pop as well. Either way it was super fun to try and I will definitely be redoing this whenever I have more berries around.
Very perfect instructions ... I appreciate the clarity of how much sugar to use according to how many cups of blackberries. I'll be making some tomorrow 😊thank you!
Hi. I’ve been thinking about this. I’m thinking you would want to add them when the jam is almost ready. Somewhere around the 10 minute mark before it gets done. Basically when it looks like the saucer trick is starting to look like it’s ready, add the peppers.
Hello Jamie, I used this method to make blueberry jam at 8/29. I made just enough to fill (2) 6 oz jars simply as an experiment to test this method. Well today, nearly more than a month I decided to open one up. It was perfectly sealed! I struggled with it just like the ones I buy from store. Perfect seal. Thank you. I have decided to use this method to can as much food as possible. My next journey will be beans. I feel confident enough to do so. Any tips? Thank you and God bless you!
Hi. The is the open kettle method that was once the recommended method before water bath became recommended. I use it for anything acidic such as jams, jellies, marmalade, and tomatoes. The acidity of the items kills the botulism. For canning non-acidic items such as beans, you’ll need to pressure can. I wanted to reply to keep you safe on canning beans. All the best.
Hi. It’s definitely not bacterial growth because I have never had any bacteria grow in a sealed jar ever in over 30 years of canning myself. What I think happened is that folks got away from learning and being taught by the old timers. They lost the little things that matter when open kettle canning. The most important step is simple and that is to have some urgency doing the actual canning part. The simple key is to get the hot product into the hot jars quickly and get the lids on quickly after turning off the heat. If folks let the pot cool down nothing will seal. This causes some understandable frustration for new canners. Someone told me once that if the pot gets below 190F the jars won’t seal. It takes a good bit of time for a hot pot of jelly or jam to cool down from boiling but I do my best to get done in 10 minutes.
I LOVE this idea of no water bath! New to me, I’m so excited to try it (today!). I do have one question, will organic cane sugar still be as good to use (preservative-wise) as just plain white sugar? I don’t use plain whit sugar in anything but also haven’t had great luck at making jam/jelly, but have a huge blackberry bush that produces beautifully & I don’t want to waste it. Excited to find your page for my garden & everything this year! Will be coming back for more videos for sure!
Hi. I don’t get the finger tight recommendation. I tightened down the lids as I was taught to do when I was a kid. I remember having those weird V shaped jar openers just for opening tight lids. I never lose a jar so it works 🤣
@@useful.knowledge great news. I think perhaps it's meant to let air escape during canning, but makes no sense to me either. I've only done jams with oven sterilisation, so looking forward to trying this.
2024: Have switched from reduced seed to making straight jelly, too many complaints about seeds in jam. Using a juicer, get 8 cups of pure juice, (takes about 3 gallons of raw berries) 1/2 cup lemon juice, 6 cups sugar and stir the hard boil for 30 full minutes. Yes, I'm keeping batch size down, only makes about 5 pints. ----- Updated 2021 "reduced seed" Blackberry Jam recipe: Start with four gallons of whole blackberries. (48 Cups) Convert THREE of those gallons into 6 Quarts of Juice (24- 28 cups) using a stovetop juicer or sive. Yes, 3 gallons of blackberries makes a gallon and a half of juice - barely. Mix the juice with the remaining 1 gallon (16 cups) of whole blackberries. You can pre-mash the berries, but they will break up in a roiling boil. You should now have about 40 to 44 cups of "reduced seed" fruit. Add 24 cups sugar - five cups of berries to 3 cups sugar, I do not use 1 to 1. Stir on roling boil for 40 minutes. An hour is way too much- and you will risk making a sticky mess, 30 will make a loose jam that will congeal over several days. Makes 18 pints. ------ 2020: Recipe deleted - too many wrong conclusions about pectin. ------ 2019: Amazing that literally everyone on RUclips has a different method. I went with yours... sort of. Mainly becuase you do such an excellent job even I can follow along. You tell us what you are going to do then show us... that's so perfect. So many could learn form you! BUT, I wanted a semi-seedless. For two reasons: most people don't like the hordes of seeds in Himalayan Blackberries, but you can't make Jelly without Suregel or some additional pectin. (Edit: Oh yes you can! See 2024) It took 15 or 20 videos to triangulate the whole deal., and it wouldn't have happened without you. Oh yeah, it's so good too. Love it. Many MANY thanks.
Thanks for the kind comments. Great to hear about the canning success. About 20 years ago, I got tired of getting my hands burnt by the jars in very hot water so that's how the oven idea came about. I'm glad the video and comments helped. You have done exactly what I've done many times with "triangulating" ideas and finishing up with a final path to perform a task. Best of luck!
Useful knowledge thank you for sharing your wonderful recipe ! Been wanting for a long time to learn To Can jelly! Your method seem easiest! How doI store jars and how long will They keep?
@@msbestsunshinesunny7858 Getting ready again, froze my berries till a wet winter day this time. The "reduced seed jam" was stored in a cupboard just like anything else. One jar is left, they all taste great, no mold or anything weird. It just worked perfectly - so they store at least a year - and probably a whole lot longer but I eat it up.
@@bob_frazier Thank you for sharing your comment. I liked reading how you made your jams.I always like to make blackberry jam with less seeds also. My favourite is making blackberry jelly. I am on a quest to make no pectin blackberry jelly. I got a tip from a First Nations woman who had made a comment that her mother always made blackberry jam but told her to be sure to pick some greens berries which works to thicken it up. Hmmm... so I have been experimenting. If this is true for blueberry jam also that would be great. All the best.
@@luv2travel2000I thinking about adding lemon juice at the rate of 1 tablespoon per pint of fruit. Evidently it helps release the natural pectin in the berries so the jelly is more firm without such a long cooking time. How did your green berries work out????????
Hi, I loved your video and making some jam right now! I was curious how long would the jam last. Also do I have to put the jam in the fridge or can I keep in the pantry until I open.
Meagan Christensen. Hi. The jam will last at least a year in the pantry. No need to refrigerate until after you open a jar. After opening, a jar will lady several weeks in the fridge. Best of luck.
Just to help here. There is usually a couple reasons the jar didn’t seal. 1. Jam on the rim of the jar or 2. The jam cooled down too much before you got the lid on.
Thank you for posting this video. We’ve had a great summer here in South Wales UK and the blackberries are huge. I’ve done two trips in two days and picked 5lb each time. There’s an abundance of blackberries this year. I can’t wait to try your canning method. One question? Would you use jars and lids if they’ve been used before?
Karen Johns. Hi. Definitely reuse jars but always use new lids. Sounds great on all the blackberries and best of luck canning. We just opened a jar of this jam yesterday at work. Yum!
Awesome easy recipe apsolutely love you instructions and easy to follow video! I subscribed and looking forward to seeing more of your wonderful recipes!
If i had one cup of blackberries and one cup of sugar and sieved it, how much gelatine should i add? As the pulp is what helps to thicken it and i remove that. Also should i sieve once berries are mashed or as im putting it into the jars? Planning on making this with my bf
Hi. Check the center of the lid. If it’s slightly indented and you can’t press it in, it’s sealed. Once sealed 12-18 months in the pantry. After opening, several weeks to months later b the fridge.
Hi. Those are 8oz jelly jars. You can reduce the amount of sugar but it’s not going to jell as well. You would be making more of a sauce. It would still be really good!
Hi. I use the open kettle method which was the recommended method before water bath became recommended. I was taught this as a child and have used it my entire life. The simple key is to get the hot product into to hot jars quickly and get the lids on. These always last me 12-18 months.
Love your video, so straight forward - And the canning part (yay). If I don't match the cups of berries to sugar, Will the jam remain watery? My daughter wants some, and while all that sugar doesn't bother me, she would cringe.
Hi. Yes, you can use less sugar. It won’t be watery but it going to be more like a sauce. Still tasty though! I always tell folks to make a small batch to figure out how much sugar you like.
Hi. It’s actually part of the open kettle canning method. I found it in an old canning book that turning the jars upside down ensures that any contamination that may have gotten on the lids during the canning process is destroyed by the hot product.
I find it funny how thoroughly you clean the top of the jam pots and then turn them upside down. Also, for some reason I didn't expect the jam to fizzle so violently when pouring it in using your method, hehe.
Cerridwen. Hi. I clean the rim of the jar to make sure the lid seals properly. Once the ring is tightened down the jam can't leak out. When it gets turned over, the very hot jam kills any possible mold spore or bacteria on the lid. That's the old timey way of canning called "open kettle". Thanks for watching
Mr. Jamie, I watch your beautiful talant and I have changed the way I can! Because of you😊 thank you my friend, however there is a request, I love hot pepper jam, with the red, orange, and yellow peppers and then I grow jalopino peppers and wait till they turn fire red or orange, I don't want no green in that hot pepper jam, do you have a recipe for this pepper jam? The one I got calls for pectin. God bless, you and your family😉🎉
@@useful.knowledge Thank you, for that, all I was wondering is if I could use the open can kettle method just like with the other jams you've made, Thank you.
Basically I do the same thing as you do in canning your jam! The only step that I don't do is turn them upside down! Learned something new! Other sites say "that I need to put them in a water bath". I'm glad that I'm not crazy in doing it the same way you do!
Hi. The method that you and I use is a real canning method called open kettle method. It’s was the recommended method for probably 80 years before water bath became recommended in the 1980’s. Both open kettle and water bath are canning for anything acidic such as jams, jelly, marmalade, and tomatoes. I believe that at some point people just got lax in their canning process and didn’t fill the jars quickly with very hot jam/jelly and get the lids on. This cause lids not to seal. This method was on the sure jell recipe in the 80’s and in my old canning books. The reason you tun the jars upside down for 5 minutes is an old timey trick to kill any contaminants that may have gotten on the lids from handling during the canning process. All the best!
Just made this Didn’t really measure anything as only making small batch to eat. Maybe added to much sugar as when I tested it it was really sticky 😂 Decide to make some oat bars with it.
I’m wondering if I can use frozen berries? Thanks for sharing, I will try this but I’m going to still use the hot bath method. My grandma always did it that way and I will to, don’t forget to remove your rings after the jars cool down and pop.
DLR Young. I think you can use frozen berries. We are just mashing them up anyway. You could make a small batch to test. Just keep the 1:1 fruit to sugar ratio.
Honestly some of the old timers used to remove the rings because they only had so many. In most cases, lids are sold separately from the rings (until 2020 you could find bands sold with rings separate from the jar). I like to leave my lids on. There is less chance of them getting bumped of knocked loose by accident. Also I give some away at Christmas and I think it looks cool with the bands on.
@@HomeEdMum you remove the rings because if the lid hasn’t really sealed properly then the bacteria 🦠 will grow on top and not below inside the food. Where I don’t know about you but.. I would rather see it then not. Most of the new age canners will agree, I hope this helps. God bless
@@useful.knowledge most did yes.. but when bacteria grows in the middle of the jar where you can’t see it your chances of getting sick is greater. By removal of the rings for long storage better your chances of seeing the bacteria grow , the rings rust after a bit of time and can cause issues with the lid as well, giving as gifts yes looks pretty. I wish you the best, God bless 🙏🙌
I just tried your canning method with blackberries. Seems simple enough but how long does it take the jars to seal. Ove r 30 minutes now and not a single jar has "popped" to hear the sealing.
They should be mostly done sealing by now. If not, did you put the jam in the jars while it was still very hot? That is key for the open kettle method. Hot product into hot jars quickly and get the lids on.
What a great and easy way to can. My jam came out quite good! Thank you! Just wondering...can the same process be used for canning tomatoes? Seems like it would be so much easier. Thanks.
Hi. Thanks! I’m happy your jam cane out good. Yes, I do use the same process for tomatoes. Here is the video: ruclips.net/video/Bmv_Z8IkGpo/видео.html. This was one of our first videos so sorry if the music is loud. I canned 46 quarts this summer!
Ok, I have a question. I have several gallons of blackberries in my freezer and want to can them today. However, I've Never seen someone can without water bath or pressure canning. When you preserve in this manner what kind of shelf life does the jam have?
Hi. They last in the pantry 12-18 months. I just finished off a jar from last year. This is the open kettle method that was the recommended method before water bath became recommended sometime in the 1980’s. The key is to get the hot jam into the hot jars quickly and they seal for me every time. Just like I was taught by my grandparents and it’s in most old canning books.
I did a small batch of strawberry rhubarb without and definitely overcooked mine so thick it turned into candy next time I’m going to cook my jam less time
Do we really need that much sugar for preservation or can I use half of the sugar and still be good for preserving it? Thanks...first time making jam and canning it for long term. Very helpful video.
Hi. Thanks! You could probably use less sugar but you will most likely not get a good gel. It would probably suit your taste but would be more of a sauce.
@@useful.knowledge I don't mind sacrificing by using less sugar but my concern is will the less sugar be enough to keep the jam preserve and not go bad...let's say if I want to make enough to last thru winter and possibly next year...heck, I don't even know how long they last before go rotton/bad. Thanks.
The black berries are highly acidic and the sugar is a preservative so I’m thinking you won’t have an issue preserving them. What do would do is make just a small batch of about three jars. Seal the jars and place them in your pantry and check them after a few months. I do stuff like this all the time. I honestly don’t put out a video that kitty haven’t made certain it works.
I have a question, I made jam the first time it turned out perfect and the second time it turned out runny I don’t know what I did wrong any ideas? I did can it so is the runny jam wasted ? Can I do anything to fix it or is it to late?
Hi. I’ve had some that are more runny than others. Sometimes different years will have varying pectin levels it seems. The runny batch is definitely NOT wasted. Being runny will not affect the shelf live in the sealed jar. You can use it as blackberry syrup, recook it for a few more minutes and re-can it, or simply put a jar that you are going to eat in the fridge before opening. I just put my runny ones in the fridge before opening and they get ticker due to the cold.
Sorry to hear. Sounds like it was cooked a little too long. I have done it myself. The jam can be saved. A friend of mine cooked her strawberry jam to long and saved it. She went to this link and go down to the bottom of the page. www.discusscooking.com/forums/f94/my-jam-set-too-hard-what-can-i-do-59893.html Look for bamaj1 explanation on how to save it by putting the whole batch back in the pot and adding 1/4 - 1/2 cup of water, heat it up and then can it.
I’m about to try this with my 10 year old. Me and her just picked a bucket of wild blackberries. I was scrolling RUclips trying to fig out what to do with them. Think I just found it. Do you have anything you can do with wild honeysuckle? Texas wild honeysuckle’s.
I love how simple your videos are ... You show that these things can be done without a bunch of equipment and additional purchases.
Thanks!
Yes!! Simple instructions as well. Very useful. Thank you.
This was my first time making preserves and it went perfect! I used half a cup less sugar to blackberry mash and skipped the canning because I plan to eat it straight away. Thank you so much for a simple, easy to follow tutorial.
Edit: 3 years later, married and with a baby, and im STILL using the jam recipie!
Thanks!!
Made this today. My 2 1/2 year old grand daughter helped. (She ran the berries thru the food mill.) with the help of her dad. She loved the jam so much she had to take a jar with her, and her mom who only eats grape jelly couldn’t get enough of it. I have made jam like this but it has been many years. I had never heated my jars in the oven that way, it was wonderful and not having to put them in water bath afterwards was wonderful.
This will be my go to way to made jam from now on.
Thanks for sharing! It's great to get those young ones started early. I'm really glad she loved the jam!
This method is a lazy and risky way of doing it. You MUST water bath jam, or it's not safe to eat, and it can make your granddaughter her mom, dad and the rest of your family and you deathly sick.
Also all 10 raspberry jam jars sealed AWESOME I will never go back to boiling water baths for canning and I get to give my family less sugar I am so grateful
Cheryl. Thanks!. The method is basically the "open kettle" has worked for me for well over 20 years and my family for generations. My old Southern Living cookbook actually recommends this method for jams and jellies. At some point the water bath became the recommended method but I'm not changing. The only thing that I pressure can is green beans. That raspberry jam sounds awesome!
Is this type of canning safe if you are gonna shelve it for months?
Hi. My jars last at least a year in the pantry. I just opened a jar of fig preserves from last year over the weekend.
I've been canning for 20 years and I learned new tips from you. This is the best canning video I've watched. Thank you.
Thanks. This is the open kettle method that my grandparents taught me. I adapted it to use the oven. It works great on anything acidic such as jams, jellies, and tomatoes. Basically this was the recommended method until the 1980's. I use it for anything that can be water bathed. I even can lard this way because its acidic. On another note, you have an awesome channel as well. Ever make cranberry jam? Congrats!
Of course. I make cranberry everything! But today it was all about the wild blackberries.
I'm so glad, I found your channel.. Preserving without, all the hoopla. Just, good ole, common sense. Thank you!
I've been making jams and jellies for years but never without pectin. Made this last week and it turned out perfect. Thanks!
Awesome. Thanks!
First time jam-maker here. What's the significance of NOT using pectin? Healthier? Quicker?
I have tons of blackberries and raspberries a friend gave me when I typed blackberries you came up. I'm grateful to see this process much easier thank boiling. Thank you
I can’t wait to try this. I have 4 gallon bags of blackberries I picked and going to pick even more tomorrow.
I made this and it turned out amazing! It was my first time making jam and I used frozen blackberries that I let thaw before mashing. It turned out thick and perfect tasting. Will be making this again!
Awesome! Congrats on the jam!
@colorful art Did you rinse your frozen blackberries before adding the sugar or just left any ice in the berries?
I just did my first canning ever with mulberries using this video. I’m SO happy with how it turned out! Thank you!
Awesome!! Congrats!! Enjoy that jam!
Your canning videos are great. I have started turning my jars upside down since watching your videos and every time they seal perfectly. Thank you for excellent teaching
Cathy Jones. Hi. Thanks very much for the kind comments!!
im a lucky man, i found your channel and have many different varities of wild berries growing around my area that a person would go broke just to keep enough pectin on hand for jams and jellies. thank you for the videos
russ sherwood. Sounds good! Best of luck making those jams and jellies!
Just shared with my baby sister because she’s learning to can jam. Thank you . I told her I used a lot of your recipes
Thanks for sharing!
@@useful.knowledge she was excited to get the video. I’m planning on going to the farmers market in the morning for strawberries because now I need to can some jam too🤗. I really do appreciate your videos on canning and hopefully you can do some more soon because I think I’ve watched all the others. Glad I saved them
We are about to put out a clover jelly video. It’s some great jelly! Thanks for your nice comments!!!
@@useful.knowledge ooo I can’t wait for that one. Interesting
my husband planted 4 blackberry plants last year and this year we are about to have MANY blackberries and I'm excited to make some jam and wanting to see how to make blackberry jam you and another video came up and yours looks the easiest! Thanks for the video and cant wait to make my first batch of jam!!
You are a human Angel I swear to God U have discribed the best, cleanest ,nicest way to make Jam I watched a few of your vids and am happy to subscribe after making your jam recipe my family is also happy thank you very professional and I love the back ground music
Cheryl. Thanks for the kind comments! I need to show these to the folks at work and my family :) I'll let our producer know about the music.
Dear Sir, thank you so much for the recipe. I made the jam yesterday night and we enjoyed it this morning with fresh baked bread. It was the best black berry jam we have ever tried. My husband and kids loved it. Thanks again for sharing 🙏 God bless you.
Awesome!! Thanks for the kind comments. Enjoy that jam!
Ok. Too many to freeze. I got out my red pot and made this. Came out perfect. So easy thanks. And here I am today making more. I got 19 pints of blueberries from one bush. Next year I’ll make jam with them. Somehow berries just go crazy in my yard. Sharing this with all my friends
Awesome!! Thanks!! I’m jealous because two late cold snaps got my entire blueberry harvest. The frost just burnt the little blooms.
I have a TON of blackberries to cann. LOVE your channel! No confusion at all...!!!!
Thanks!!
Timestamps for me
0:41 wash
1:00. Squish
1:25. Heat the jars 125 C !!!!!!
2:15 get cooking
3:09. lids!!!
3:20. Jam ck
3:45. Canning time
4:40 clean up
4:58. Hot Lids
Danmit forgot I differences between american and Ireland. Heat the jars 250 F !!!! I just set 250 on my oven...C the jars almost ecploded !!!!
Nice work on the time stamps! Very true about the C to F temp setting.
Ahh my annual 'watch your video to make jam again' tasty !
Thank you so much... love how simple yet effective your instructions are. In the middle of making blueberry jam and fig jam!!! Can't wait to see how they turn out
Hi. Thanks! That’s sounds so good. We have a fig preserves video and a blueberry syrup video on our channel also. The blueberry syrup basically becomes jam if you cook it and then extra 5-10 minutes.
Thank u so much that question was from my Grammy she made strawberry once and the foam done something to the jam but she used pectin bless u for being here for us
Happy to help. If you use pectin, it will foam when you do the full rolling boil for one minute. I just get off as much as possible. In this video, I get the foam off of the pineapple jelly: ruclips.net/video/hycN6eCOulk/видео.html
Picked Blackberries from our property early July and canned.
Came out super!
Wonderful, well done video.
Thank you, keep them coming.
Thanks!!
Just finished 7&1/2 cups of fresh blackberry’s and this recipe was amazing and easy thank you 🙏
Sounds awesome!! Enjoy that BB jam!
I'd be scraping that pan with a rubber spatula to get every berry. ❤
So true! I love getting that little bit of jam left over at eating it just as soon as it cools. YUM!
LOL! I was thinking the same thing! I've picked my own blackberries (I make jelly, not jam) and I know the effort it takes... talk about blood, sweat and tears!
Thank you Jamie, you make canning look so easy and fun. Be safe..Maggie
Thanks!
You're welcome Jamie. I found your videos and I'm going to have fun. Very busy making these for gifts. Stay safe.
Hi! I found in my freezer, some blackberries from my shrub, and I made your recipe on how to make blackberry jam, it turned out perfect. the only thing I changed is less sugar, and I squeezed some lemon juice. thank you so much for sharing your recipe!
Thanks!! Really appreciate it!
Yep, the lemon juice helps release the fruits natural pectin.😊
I always enjoy your presentation and learn more thank you
Thanks for the kind comments!!
Got black raspberries simmering on the stove as I type. I found your honeysuckle video last year and used the method for honeysuckle jelly and then for clover jelly. Success! So I came back to see how tou made jam. My grandmom used wax to seal her jams and jellys and never owned a pressure canner in jer lifetime, and we all lived to tell the tale. So got a little bit of rebel canning in me. 😅
I use the jellys to sweeten my tea. This will go perfect with those morning biscuits and tea.❤
Awesome!! Thanks for sharing. I look over at the “Gulf Wax” on the canning isle and just smile knowing that a small few still use the wax. Many around here use open kettle for jams, jelly, and tomatoes. They and I will never water bath.
Thanks for the lesson without pectin. My grandmother always turned her jars over but you are the first I've seen do it. No more water bathing jam and jelly for me. Yeah!
Thanks! It's amazing how much less sugar you need when you make jam without pectin. You have to cook it longer but it's worth it. Thanks for watching.
My first time making preserves, syrup, and fruit leather Your instructions helped me a lot. I figured the rest out. 😊
Awesome!!! Thanks for letting us know.
thank you for sharing! my berries are a bit small and sour this year so I've been looking for a no pectin jam recipe so they don't go to waste :)
I just made Blueberry Jam, organic frozen blueberries thawed, two tablespoons of fresh lemon juice, 3 tablespoons of chia seeds. Skins were a little tough so I put it in my bullet for a minute. Yummy one jar, mine. 😂
I love all things HOMEMADE!! Thank you for sharing!😃
Thanks!!
Short, simple and to the point! SUBSCRIBED!!
Thanks! We appreciate you!
Well. I sprung out of bed at 2am, and said I am doing my Blackberry Jam! Hot scolding soapy water & washed then rinsed those jars right up! Dried them put in oven at 200°- then lids in boiling water- then attacked the Blackberrys with Mash mash mash! Have to admit, I think I got a workout! 😆 🤣 All done! Fill the jars, everything was easy peezy and I had 10 Cups of Blackberrys- so I ended up with 7 Half Pint jars and One Pint Jar! Can't wait to make a batch of homemade biscuits next week and try this out! Thank you for an awesome, quick fast way to make Blackberry Jam! Shhhh don't tell anybody, I did a taste test! Yummies! Than You!! GBY!
Wow! You definitely got busy early on this morning! Thanks for sharing and I’m happy you were successful in making and canning the jam. Homemade biscuits and blackberry jam is hard to beat.
@Useful Knowledge Thank You Sir! Couldn't had done it without your video!
Thank you for sharing such an awesome video. I have never canned before, but I'm going to now. It looks way more simple than I thought it would be!
Hi. Thanks for the kind words. This is the open kettle method that I have used since I was a child. I use it for acidic items such as jams, jellies, and tomatoes.
I used this to make my first ever jam. It worked great and my family loves it. Thanks for the video and information.
Awesome!! Enjoy that jam. I actually had some this morning with breakfast.
Thanks buddy! I'm out picking today!
Sounds good. Same here. I’ve been picking blackberries every two days around here
@@useful.knowledge My first time ever making Blackberry Jam, and Jesus blessed me with finding your instructions first! Blackberry season is early this year, here in Central Florida. I started with nine cups of mashed berries and produced six and a half jars of jam, using the one to one sugar ration you instructed. I thought I had to refrigerate the half jar because I thought there was a scientific reason for the head space, until my husband taught me the head space was to prevent bubbling over. The half jar sealed beautifully too. I am curious how long the jars will last (in years). His canned meats he does in the pressure cooker last years, and years, and years! That beautiful Pop Pop sound of the jars sealing certainly was a comforting sound.
@@deborahtheroux68 Hi. Thanks for sharing. In my experience, they last 12-18 months in the pantry and it’s usually just the flavor that starts to degrade after a year. I just opened a bb jam jar from last year and it’s great. My bb’s are looking good and will be ripe in about a month.
"This might seem like a lot of sugar .................. And thats because it is" lol
Hahahhahah haloveyou 😂
Cccvb xh
Is the sugar weighed to be the same as the fruit? Also if you don't mind me asking, did you have ti skim 9ff the bubbly scum? Good video.
Hopefully I will be picking wild blackberries within the next 2 weeks. I plan to try your method! Thank you. 💜😋💜
Sounds good. Mine are usually done by middle of July but I did can many jars this year.
Tried this out today, I totally messed up haha, I am pretty sure I burned the jam since I only used about 1 1/2 cups mashed of blackberries (it was a pretty thick consistency going into the jar). My lid did not pop as well. Either way it was super fun to try and I will definitely be redoing this whenever I have more berries around.
I messed up a batch one time, just put it back into the pot and add more juice. Worked!
Very perfect instructions ... I appreciate the clarity of how much sugar to use according to how many cups of blackberries. I'll be making some tomorrow 😊thank you!
Marnie. Thanks for the kind words. Best of luck!
I did this tonight, first time, it I heard the ping, worked out great, thank you so much.
Awesome!! I just picked my first blackberries of the year yesterday.
Made jam yesterday with this video as reference, it turned out awesome! Thanks for doing what you do
Awesome!! Thanks!
Do you keave the jars upside down until they seal or just fir 5 minutes then flip them iver and wait for them to seal?
No. Leave them upside down for 5 minutes and then flip them over. They should start to seal in 30-60 minutes. You will hear them ping.
Just made this jam and it is so delicious! Thank you for showing this girl how it's done!
Awesome! Thanks! I made two batches this week myself. Enjoy!!
Thank you so much. I hate putting pectin in my jams. I love your videos. I’m getting ready to do strawberry and also blackberry jam
Loved this video!! Very shareable because you get STRAIGHT TO THE POINT no bullspitting👍🏼
Going to make some organic blackberry jam tomorrow
Wendy. Sounds great! Best of luck!
Oh YUM love blackberry jam but no one makes it for diabetics.
I’m a diabetic T2 so I will be using Stevia sugar and hope it works with that.
Learning so much from you! If I wanted to make jalapeño blackberry jam how would I incorporate the jalapeños? Thanks
Hi. I’ve been thinking about this. I’m thinking you would want to add them when the jam is almost ready. Somewhere around the 10 minute mark before it gets done. Basically when it looks like the saucer trick is starting to look like it’s ready, add the peppers.
@@useful.knowledge perfect! I’m going to give it a shot. Thanks. I’ll let you know how it works out!
@@maryannshupe6436 I love this flavor idea!! How did it go??
ok I just barely touched the lid and it snapped down. it's late here should i leave them out or put into frig and try again tomorrow?
Thank you. I really think I could do this
Super yummy.. Thanks.. Will definitely make your jam.. Greetings from South Africa
Hello Jamie,
I used this method to make blueberry jam at 8/29. I made just enough to fill (2) 6 oz jars simply as an experiment to test this method. Well today, nearly more than a month I decided to open one up. It was perfectly sealed! I struggled with it just like the ones I buy from store. Perfect seal. Thank you.
I have decided to use this method to can as much food as possible. My next journey will be beans. I feel confident enough to do so. Any tips?
Thank you and God bless you!
Hi. The is the open kettle method that was once the recommended method before water bath became recommended. I use it for anything acidic such as jams, jellies, marmalade, and tomatoes. The acidity of the items kills the botulism. For canning non-acidic items such as beans, you’ll need to pressure can. I wanted to reply to keep you safe on canning beans. All the best.
@@useful.knowledge 👋 is there a good reason why water bathing took over this method? Bacteria growth? Not as safe?
Hi. It’s definitely not bacterial growth because I have never had any bacteria grow in a sealed jar ever in over 30 years of canning myself. What I think happened is that folks got away from learning and being taught by the old timers. They lost the little things that matter when open kettle canning. The most important step is simple and that is to have some urgency doing the actual canning part. The simple key is to get the hot product into the hot jars quickly and get the lids on quickly after turning off the heat. If folks let the pot cool down nothing will seal. This causes some understandable frustration for new canners. Someone told me once that if the pot gets below 190F the jars won’t seal. It takes a good bit of time for a hot pot of jelly or jam to cool down from boiling but I do my best to get done in 10 minutes.
@@useful.knowledge thank you I’m going to try this method
I LOVE this idea of no water bath! New to me, I’m so excited to try it (today!). I do have one question, will organic cane sugar still be as good to use (preservative-wise) as just plain white sugar? I don’t use plain whit sugar in anything but also haven’t had great luck at making jam/jelly, but have a huge blackberry bush that produces beautifully & I don’t want to waste it. Excited to find your page for my garden & everything this year! Will be coming back for more videos for sure!
Hi. Yes, the organic cane sugar is all the I have used for probably 15 years. Thanks!!
How do you heat the lids up??
My grand mother used to make this
Hi. I put the lids in a small pot of water and warm them up on low temp.
Awesome stuff.
Surprised to see you tightened the lids so much, so many resources day *only* finger tight, but no-one says why!
Hi. I don’t get the finger tight recommendation. I tightened down the lids as I was taught to do when I was a kid. I remember having those weird V shaped jar openers just for opening tight lids. I never lose a jar so it works 🤣
@@useful.knowledge great news. I think perhaps it's meant to let air escape during canning, but makes no sense to me either.
I've only done jams with oven sterilisation, so looking forward to trying this.
2024: Have switched from reduced seed to making straight jelly, too many complaints about seeds in jam. Using a juicer, get 8 cups of pure juice, (takes about 3 gallons of raw berries) 1/2 cup lemon juice, 6 cups sugar and stir the hard boil for 30 full minutes. Yes, I'm keeping batch size down, only makes about 5 pints.
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Updated 2021 "reduced seed" Blackberry Jam recipe: Start with four gallons of
whole blackberries. (48 Cups)
Convert THREE of those gallons into 6 Quarts of Juice (24- 28 cups) using a stovetop juicer or sive. Yes, 3 gallons of blackberries makes a gallon and a half of juice - barely. Mix the juice with the remaining 1 gallon (16 cups) of whole blackberries. You can pre-mash the berries, but they will break up in a roiling boil.
You should now have about 40 to 44 cups of "reduced seed" fruit.
Add 24 cups sugar - five cups of berries to 3 cups sugar, I do not use 1 to 1.
Stir on roling boil for 40 minutes. An hour is way too much- and you will risk making a sticky mess, 30 will make a loose jam that will congeal over several days. Makes 18 pints.
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2020: Recipe deleted - too many wrong conclusions about pectin.
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2019: Amazing that literally everyone on RUclips has a different method. I went with yours... sort of. Mainly becuase you do such an excellent job even I can follow along. You tell us what you are going to do then show us... that's so perfect. So many could learn form you!
BUT, I wanted a semi-seedless. For two reasons: most people don't like the hordes of seeds in Himalayan Blackberries, but you can't make Jelly without Suregel or some additional pectin. (Edit: Oh yes you can! See 2024) It took 15 or 20 videos to triangulate the whole deal., and it wouldn't have happened without you. Oh yeah, it's so good too. Love it. Many MANY thanks.
Thanks for the kind comments. Great to hear about the canning success. About 20 years ago, I got tired of getting my hands burnt by the jars in very hot water so that's how the oven idea came about. I'm glad the video and comments helped. You have done exactly what I've done many times with "triangulating" ideas and finishing up with a final path to perform a task. Best of luck!
Useful knowledge thank you for sharing your wonderful recipe ! Been wanting for a long time to learn To Can jelly! Your method seem easiest! How doI store jars and how long will
They keep?
@@msbestsunshinesunny7858 Getting ready again, froze my berries till a wet winter day this time. The "reduced seed jam" was stored in a cupboard just like anything else. One jar is left, they all taste great, no mold or anything weird. It just worked perfectly - so they store at least a year - and probably a whole lot longer but I eat it up.
@@bob_frazier Thank you for sharing your comment. I liked reading how you made your jams.I always like to make blackberry jam with less seeds also.
My favourite is making blackberry jelly. I am on a quest to make no pectin blackberry jelly. I got a tip from a First Nations woman who had made a comment that her mother always made blackberry jam but told her to be sure to pick some greens berries which works to thicken it up. Hmmm... so I have been experimenting. If this is true for blueberry jam also that would be great.
All the best.
@@luv2travel2000I thinking about adding lemon juice at the rate of 1 tablespoon per pint of fruit. Evidently it helps release the natural pectin in the berries so the jelly is more firm without such a long cooking time. How did your green berries work out????????
Many thanks this is a gift
Thanks!
Hi, I loved your video and making some jam right now! I was curious how long would the jam last. Also do I have to put the jam in the fridge or can I keep in the pantry until I open.
Meagan Christensen. Hi. The jam will last at least a year in the pantry. No need to refrigerate until after you open a jar. After opening, a jar will lady several weeks in the fridge. Best of luck.
Thank you for sharing storage
Method and shelf life in frige and in pantry!
Thanks for the video
Thanks!
Thanks for sharing, great recipe! I LOVE blackberries, they taste so good! :)
Thanks! Same here!! I love blackberries.
I made this today. I got 3 16oz jars with 4 cups of mashed berries and only one has didn't seal so I'm pretty stoked
Awesome!! Congrats!
Just to help here. There is usually a couple reasons the jar didn’t seal. 1. Jam on the rim of the jar or 2. The jam cooled down too much before you got the lid on.
Gonna make some today!
Yea.. I neee learn bcuz I have huge black berry tree..so I made wine now I want try jam..👌😊 thanks
Thank you for posting this video. We’ve had a great summer here in South Wales UK and the blackberries are huge. I’ve done two trips in two days and picked 5lb each time. There’s an abundance of blackberries this year. I can’t wait to try your canning method. One question? Would you use jars and lids if they’ve been used before?
Karen Johns. Hi. Definitely reuse jars but always use new lids. Sounds great on all the blackberries and best of luck canning. We just opened a jar of this jam yesterday at work. Yum!
I like this channel , glad i found it.
Awesome easy recipe apsolutely love you instructions and easy to follow video! I subscribed and looking forward to seeing more of your wonderful recipes!
MsBestsunshine Sunny Thanks! We do have a strawberry jam video and many jelly videos on our channel.
If i had one cup of blackberries and one cup of sugar and sieved it, how much gelatine should i add? As the pulp is what helps to thicken it and i remove that. Also should i sieve once berries are mashed or as im putting it into the jars? Planning on making this with my bf
Thank you for great tips!will make myself today a few jars for all winter as only me eating sometimes with porridge:)
Good luck! Mine get used up during the winter also. Mostly on biscuits.
I like it with icecream
I just made these can you tell me how long they are good for in the jars as long as I’ve done this correctly[ thank you for any help
Hi. Check the center of the lid. If it’s slightly indented and you can’t press it in, it’s sealed. Once sealed 12-18 months in the pantry. After opening, several weeks to months later b the fridge.
Hello from Scotland again.I am still hoping you will put up a recipe for pineapple jam I live in hope!!
Great idea! We were supposed to have already done that video. We will make that video and get it posted within the next few days. Thanks!
Pineapple jam jars are pinging in the kitchen! Should have the video up in 2-3 days.
Katherine Harris. Hello, the pineapple jam video is out there on our channel. It taste awesome!
What size was the jars? Do I have to use that amount of sugar? I do want the fruit taste but not over taken by the sweetness of it? I will try it...
Hi. Those are 8oz jelly jars. You can reduce the amount of sugar but it’s not going to jell as well. You would be making more of a sauce. It would still be really good!
So because you put them in the oven there’s no need for a water bath? Also how long are they shelve stable?
Hi. I use the open kettle method which was the recommended method before water bath became recommended. I was taught this as a child and have used it my entire life. The simple key is to get the hot product into to hot jars quickly and get the lids on. These always last me 12-18 months.
Love your video, so straight forward - And the canning part (yay). If I don't match the cups of berries to sugar, Will the jam remain watery? My daughter wants some, and while all that sugar doesn't bother me, she would cringe.
Hi. Yes, you can use less sugar. It won’t be watery but it going to be more like a sauce. Still tasty though! I always tell folks to make a small batch to figure out how much sugar you like.
Cut the sugar in half and add 1tablespoon of lemon juice for each cup of fruit. The lemon helps release the fruits natural pectin.
I really appreciate your videos. My question: can frozen fruit be used for this process?
Hi. I haven’t done it with frozen fruit but it should work. Try a small batch first and see how it works out.
question, why did you turn the jars upside down? Im new to canning/preserving etc. Thanks
Hi. It’s actually part of the open kettle canning method. I found it in an old canning book that turning the jars upside down ensures that any contamination that may have gotten on the lids during the canning process is destroyed by the hot product.
I find it funny how thoroughly you clean the top of the jam pots and then turn them upside down. Also, for some reason I didn't expect the jam to fizzle so violently when pouring it in using your method, hehe.
Cerridwen. Hi. I clean the rim of the jar to make sure the lid seals properly. Once the ring is tightened down the jam can't leak out. When it gets turned over, the very hot jam kills any possible mold spore or bacteria on the lid. That's the old timey way of canning called "open kettle". Thanks for watching
@@useful.knowledge And there, hidden in the comments was the nugget! THANK YOU! Berries are ON in Oregon!!!
Bob Frazier. I hear you folks have some good blackberries out there. Best of luck during canning season!
Mr. Jamie, I watch your beautiful talant and I have changed the way I can! Because of you😊 thank you my friend, however there is a request, I love hot pepper jam, with the red, orange, and yellow peppers and then I grow jalopino peppers and wait till they turn fire red or orange, I don't want no green in that hot pepper jam, do you have a recipe for this pepper jam? The one I got calls for pectin. God bless, you and your family😉🎉
Thanks so much!! I haven’t made the scorching jam that you are describing but I can probably find you a recipe. Give me a day or two.
@@useful.knowledge Thank you, for that, all I was wondering is if I could use the open can kettle method just like with the other jams you've made, Thank you.
Perfect, easy to follow. Really appreciate it.
Thanks! Best of luck canning!
Basically I do the same thing as you do in canning your jam! The only step that I don't do is turn them upside down! Learned something new!
Other sites say "that I need to put them in a water bath". I'm glad that I'm not crazy in doing it the same way you do!
Hi. The method that you and I use is a real canning method called open kettle method. It’s was the recommended method for probably 80 years before water bath became recommended in the 1980’s. Both open kettle and water bath are canning for anything acidic such as jams, jelly, marmalade, and tomatoes. I believe that at some point people just got lax in their canning process and didn’t fill the jars quickly with very hot jam/jelly and get the lids on. This cause lids not to seal. This method was on the sure jell recipe in the 80’s and in my old canning books. The reason you tun the jars upside down for 5 minutes is an old timey trick to kill any contaminants that may have gotten on the lids from handling during the canning process. All the best!
Great video, thanks!🙂
Thanks!
best jam ever 🤯👌
Just made this
Didn’t really measure anything as only making small batch to eat. Maybe added to much sugar as when I tested it it was really sticky 😂 Decide to make some oat bars with it.
I’m wondering if I can use frozen berries? Thanks for sharing, I will try this but I’m going to still use the hot bath method. My grandma always did it that way and I will to, don’t forget to remove your rings after the jars cool down and pop.
DLR Young. I think you can use frozen berries. We are just mashing them up anyway. You could make a small batch to test. Just keep the 1:1 fruit to sugar ratio.
Why do you remove the rings?
Honestly some of the old timers used to remove the rings because they only had so many. In most cases, lids are sold separately from the rings (until 2020 you could find bands sold with rings separate from the jar). I like to leave my lids on. There is less chance of them getting bumped of knocked loose by accident. Also I give some away at Christmas and I think it looks cool with the bands on.
@@HomeEdMum you remove the rings because if the lid hasn’t really sealed properly then the bacteria 🦠 will grow on top and not below inside the food. Where I don’t know about you but.. I would rather see it then not. Most of the new age canners will agree, I hope this helps. God bless
@@useful.knowledge most did yes.. but when bacteria grows in the middle of the jar where you can’t see it your chances of getting sick is greater. By removal of the rings for long storage better your chances of seeing the bacteria grow , the rings rust after a bit of time and can cause issues with the lid as well, giving as gifts yes looks pretty. I wish you the best, God bless 🙏🙌
Thank you very much! This recipe is very useful, I’m making it right now. It sure smells delicious.
I’m jealous!! I have about 3 weeks before the blackberries around here are ripe. I can’t wait to make some fresh jam!
I just tried your canning method with blackberries. Seems simple enough but how long does it take the jars to seal. Ove r 30 minutes now and not a single jar has "popped" to hear the sealing.
They should be mostly done sealing by now. If not, did you put the jam in the jars while it was still very hot? That is key for the open kettle method. Hot product into hot jars quickly and get the lids on.
@@useful.knowledge Thanks for your feedback and awesome video. My jars did eventually seal within the hour. Thanks again.
Thanks and sounds like you did a good job on the canning!
What a great and easy way to can. My jam came out quite good! Thank you! Just wondering...can the same process be used for canning tomatoes? Seems like it would be so much easier. Thanks.
Hi. Thanks! I’m happy your jam cane out good. Yes, I do use the same process for tomatoes. Here is the video: ruclips.net/video/Bmv_Z8IkGpo/видео.html. This was one of our first videos so sorry if the music is loud. I canned 46 quarts this summer!
Ok, I have a question. I have several gallons of blackberries in my freezer and want to can them today. However, I've Never seen someone can without water bath or pressure canning. When you preserve in this manner what kind of shelf life does the jam have?
Hi. They last in the pantry 12-18 months. I just finished off a jar from last year. This is the open kettle method that was the recommended method before water bath became recommended sometime in the 1980’s. The key is to get the hot jam into the hot jars quickly and they seal for me every time. Just like I was taught by my grandparents and it’s in most old canning books.
@@useful.knowledge Thank you Very much for answering me So quickly. I need to get my freezer cleaned out today!
I did a small batch of strawberry rhubarb without and definitely overcooked mine so thick it turned into candy next time I’m going to cook my jam less time
Can you use sweeteners like Splenda for this jam? Will it thicken up?
Looks yummy
Do we really need that much sugar for preservation or can I use half of the sugar and still be good for preserving it? Thanks...first time making jam and canning it for long term. Very helpful video.
Hi. Thanks! You could probably use less sugar but you will most likely not get a good gel. It would probably suit your taste but would be more of a sauce.
@@useful.knowledge I don't mind sacrificing by using less sugar but my concern is will the less sugar be enough to keep the jam preserve and not go bad...let's say if I want to make enough to last thru winter and possibly next year...heck, I don't even know how long they last before go rotton/bad. Thanks.
The black berries are highly acidic and the sugar is a preservative so I’m thinking you won’t have an issue preserving them. What do would do is make just a small batch of about three jars. Seal the jars and place them in your pantry and check them after a few months. I do stuff like this all the time. I honestly don’t put out a video that kitty haven’t made certain it works.
I have a question, I made jam the first time it turned out perfect and the second time it turned out runny I don’t know what I did wrong any ideas? I did can it so is the runny jam wasted ? Can I do anything to fix it or is it to late?
Hi. I’ve had some that are more runny than others. Sometimes different years will have varying pectin levels it seems. The runny batch is definitely NOT wasted. Being runny will not affect the shelf live in the sealed jar. You can use it as blackberry syrup, recook it for a few more minutes and re-can it, or simply put a jar that you are going to eat in the fridge before opening. I just put my runny ones in the fridge before opening and they get ticker due to the cold.
@@useful.knowledge ty for taking time to help me , hope u have. A great day !
a quick scrape of the bowl with a silicon spatula will fill the rest of that last jar. that or a piece of bread. you do you haha. cheers
I did I did I did, like the video! And I subscribed too! Thanks
Thanks and welcome aboard!
I made some last week and it turned out super thick. Any clue what I did wrong? It was delicious but once it cooled it was almost like concrete.
Sorry to hear. Sounds like it was cooked a little too long. I have done it myself. The jam can be saved. A friend of mine cooked her strawberry jam to long and saved it. She went to this link and go down to the bottom of the page. www.discusscooking.com/forums/f94/my-jam-set-too-hard-what-can-i-do-59893.html
Look for bamaj1 explanation on how to save it by putting the whole batch back in the pot and adding 1/4 - 1/2 cup of water, heat it up and then can it.
I’m about to try this with my 10 year old. Me and her just picked a bucket of wild blackberries. I was scrolling RUclips trying to fig out what to do with them. Think I just found it. Do you have anything you can do with wild honeysuckle? Texas wild honeysuckle’s.
Love to hear you passing this on to your daughter.
Take a look at our honeysuckle video.
ruclips.net/video/iNoptrhgGQw/видео.html