What an absolutely beautiful thing to watch. You teaching all these young women, the fellowship, preserving for your families, The whole process. ♥️ God bless you for your teachers heart. This will be a day the young ladies look back on and talk about to their families. I had a young woman in my master gardeners class last week ask me to teach her to make jam/jelly. Your video has inspired me to do a group class. Thank you as always for good family and Godly content. 👩🌾💙🙏
I just want to let y’all know how much I appreciate your content. It is so educational with enough of your personality to make it feel “homie.” Thank you for all the work you do!
I love your videos! They are so helpful in learning. My great aunt Linda Self actually used to be your neighbor! My grandparents live up by you, we visited up there for the first time last week. We will be moving up there in June!
I discovered the steam juicer about 15 years ago, and it's a game changer! You get lots of beautiful, clear juice in a short amount of time. Most often I'll freeze the juice in gallon bags until I decide what I want to make from it.
What a beautiful experience! It does my heart good to see these young women learning to make jam in large batches. It’s a joy to go back to the old ways!! I learned about the low sugar Pomona Pectin, which delighted me, as I’m diabetic. This will help when I’m wanting to cut the sugar!! ♥️🙏🏼♥️
Carolyn you are a wonderful teacher! I followed along ever so closely with genuine interest! I am a newbie in canning, only having the past few years of experience under my belt. You have a natural talent for this. Thank you for sharing this class with us. BTW for what it is worth, you look fabulous! I recall you being quite ill earlier on with this babe, but it appears to me that you are simply glowing! All the best from this momma in eastern Ontario Canada!
There is likely no other human on the planet that I admire (from afar LOL) more than you! Your video's simply show a "snapshot" of daily life but I can mentally fill in around it all with the details of your life and honestly THAT is what is truly amazing and impressive to me!
this is why the women used to get together at each other's homes during harvest season so they had all the help they needed to put up everything in a timely manner. We need more community these days! Everyone is always out for themselves. Helping each other makes it so much easier and you can get so much more done! Love this video thanks for sharing. Where do you store all of that food if you're putting up more than a month at a time?
Thank you for this video❤ I often use the leftover of the steamjuicer to make vinegar. Only very little extra work, and after a few weeks of fermenting you have good vinegar.
I just processed… 56-1/2 pints of Plum syrup (tastes like Christmas). 20- 1/2 pints of Plum Jelly. It took me 2 days, but I only have a 2 burner stove. (If I had a bigger stove, I probably would’ve been able to do all of it in 1 day. Still proud of what I accomplished.) This is only my 2nd time water bath canning! I’m very excited!!! That steam juicer is AMAZING!!!! Saved me SO much work! You are a huge inspiration to me!! Thank you so much for the videos & all the work you do to teach us!!
I am so glad I found this video! For me, it is a checks and balances video. I steam juice a TON of fruit. I can it without sugar and use it as Sugar free juice for my grand children and make jelly or deserts when we need more. I also use Pomona's as my pectin- full sugar jams and jellies just make me cringe!! I recently told a family who moved up near you about your channel. I only have about 7 -8 channels I have confidence in their food safety preservation methods. They are very interested in learning to homestead in Northern Idaho. This is how get things canning in a day. One of your best videos yet!!💔
I need to do that! I have picked over 500 lbs of plums this last week. Then the rain came. Plum jam, plum preserves, plum bread etc! I need more recipes. My freezer is full and my dehydrator is on overload. That steamer is really cool!
My husband just had me make and can some candied pepper relish and I canned some brine to make BBQ sauce later. Love canning! Thanks for showing how to use the steam juicer; I’ve wondered how to do that. And I will always use Pomona from now on! Makes a huge difference!
One of my favorites from my past was Mom's and Grandma's wild plum and cranberry jelly....it was so good. And it was definitely a whole day spent in the kitchen project
Thank you for opening up your kitchen to share this amazing preservation day with all of us! As usual, Caroline has so much helpful instruction and useful insight to help our preservation projects go smoothly. I would love to see more of your steam juicing projects and how you use them in your kitchen.
I loved seeing you all work together on this. It really helped explain the logistics of a day like this. Thank you for the time you put into sharing with us.
Last year I started learning how to can. I started with jams and jellies first and canned so much that I will not need either one for several years. This year I invested in the Pomona‘s pectin. It has a very long shelf life. I was able to get plums that where wild last year and about the size of a cherry. I canned them into the most beautiful jelly. The color is so beautiful and the taste is amazing. Thank you for sharing this video and inspiring so many to try to do it.
I love that you have so many helpers!!! I’m trying waterbath canning by myself for the first time without help super nervous. I have only even done pressure canning.
WOW! What a great way to spend a day, teaching others and getting so much help with a huge preserving job! How many bushels (or weight) of plums went into these 84 jars? How many trays did you fill in the dehydrator? Thanks and keep up the great work of sharing your knowledge!
I love the community of this video, I live in Australia and I really haven't ever met anyone else that preserves food (or wants to learn) to share with. When you take the time to de-stem and pit your stone fruit or core apples before putting them in the steam juicer you have the benefit of being able to make fruit butters with the pulp afterward
At first I was not wanting to watch...plum jelly I know how to make that...but I loved this video! I'm a seasoned canner, but I learned something new (pimona's pectin) and I just loved watching family and friends doing it all together ❤
Same. I used to have a massive kitchen but I moved and have a small galley kitchen now. I have my canner on my fireplace now. Ugh. Love seeing the girls wanting to help and learn! I never had this growing up. This is so special!
My kitchen is teeny tiny and our household is an extended family of 8. I finally figured out a way to do a lot of the prep work on a table in the adjacent dining/living room area. Not ideal but it works okay for small-scale processing.
That was amazing! Thank you for sharing. I will never be canning on that scale but do enjoy doing my small batch versions. I took your canning class and it was very helpful in getting me started.
For those making smaller quantities without a juicer, I was taught to cook down the plums or damson, allow to cool and then fish the stones out using bare hands!
I've inherited my mom's. I remember her using it to make Blueberry Jelly and Rhubarb Jelly when I was a kid. She also used it one to make Dandelion Honey. It also has a metal clip on the hose that allowed her to easily stop and start the flow
What fun!! I'm canning along side of you! I am finishing grapes in the steam juicer! And 😋 I'm also doing beans. Blacks and pintos, some just as beans some a chili/turkey style beans! I was given 8 lbs turkey so into a jar it goes!
The more that heat and heat over time is applied to any food, the more the vitamins are broken down. Sometimes elbow grease is the best path to keep food maximally nutritious. For instance, you can blanch sprouts that are grown for vitamins (esp. B and C) to get rid of bacteria, but boiling hot water past 90 seconds will start breaking down vitamins. There's such a thing as sun jam also. Just put in extra sugar, put the jars in the window for direct sunlight, turning occasionally. If the pectin is high enough and the pH low enough, the UV from the sun can gel the jam in 2-3 hours.
Carolyn thanks to you and Josh for all of the knowledge you share! I am always learning so much from what you’ve shared and have been putting all that knowledge into action! This steam juicer looks like a game changer! Do you have the link for them?
For a family the size you have, you would HAVE to have a crew the size I saw in order to make jelly or jam for a year!!! One person couldn't do that without help. It's just me, so I can make enough for me for a year and gifts in a day....albeit much less. However, I like variety to my jams, so I generally take an evening to make two different small batches, often mixing flavors, such as peach-strawberry. Am I the only one to mascerate my fruit with the sugar overnight in the fridge before making jam??? I find it makes it MUCH easier. That way, you only need to add the pectin after you bring the fruit-sugar mixture to a boil.
I love my steam juicer. My mom had one back in Germany. We would juice black elderberries. This was in the late sixties and seventies. When I came to the US in 94 people didn’t know what I was talking about when I mentioned my steam juicer 🤷🏻♀️
Looking great! Good job Ladies! And I thought I had big jam/jelly making days! LOL. Thanks for sharing. Quite like the hutch. Your daughter made me chuckle - gotta have fun too!
I grow up with making juice from berries in such a steamer, we call it "Saft-Maja" (saft = juice and Maja is a female name). I´m born in the early 60´s and I guess that my mum got hers in the late 50´s. I prefer to make cold brew juice due to keep more of the vitamins from the berries but sometimes I don´t have the time and energy and then I put the steamer on the stove, very convenient! I had a good plum harvest this year again so I made som plum juice and put that in the freezer. I will cook that with spices and make "glögg", a type of mulled wine but with juice instead of wine, a loved tradition in Sweden to have "glögg" during christmas time.
If you skim off the scum/protein deposits on the top of your jelly, the end product will have a cleaner and clearer appearance. I always put it into a bowl and my kids could have jelly and jam samples right away. They thought of it as a treat and it made for lovely professional looking jam and jelly for holiday gifts.
You know how to raise kids! I wish more people would 'get it'. I wonder where you got the juicers. I have a distiller and it looks very similar. I wonder if I use a pot on top with holes in it, if it would work as a juicer.
I use my fruit steamer a lot. When I am done juicing I take the pulp with the kernel out and put that tru a pass siefe. So that I separate the leftover pulp and kernel. The pulp will be cooked again ( 1 minute blup blup blup) and then I fill it in the jars. Waterbath 20 minutes f 194. Apples = applejuice + applesauce. Berry's = Berry juice and Berry prut Cherry's = cherry juice and cherry prut. Sometimes is the " prut" not rich on taste like with apples. Cinnamon and a little bit of sugar + pinch of salt makes wonders. We use that ' prut' in yoghurt or I make fruit leather.
Yes, you can use a steam juicer for peaches. Any fruit or veggies you want the juice from can be piled into it. I've got lots of apples, grapes & cherries on my property, so that's what I use mine for. I used to do plums, but borers killed my trees. :(
My last plums (damsons) were ripe back in early August 🤔. Those the birds didn't devour in July (all that I didn't net or harvest way underripe). But maybe you made the jelly much earlier and the video later. My fave new tool for plums is a special stoner ... SO awesome.
Hi Carolyn, this was a wonderful video to watch, l learnt a lot about canning something l would very much like to do and you have put it across perfectly. I have a question please? I noticed after you brought the plum juice up to boil you did not test it for setting before putting in in the glass jars and canning, is this from experience or does the water bath canning set the jam? Many thanks in advance 🇬🇧🇬🇧🇬🇧
I love my steam juicer but I burned myself several times with the hose type. I bought one with a spigot so I don’t get burned. Have you tried a steam canner? I love mine! Much faster processing.
@@hitchhikerfromanothergalaxy Does that mean I can use less sugar? If so, what is the minimum that I can use? I probably won't make a big batch as shown, that's why I need to know how much can I get away with. Thank you!
I can't use that type of lemon juice since it has preservatives in it. I'm glad you mentioned that you can substitute citric acid instead. I usually use Minute Maid's FROZEN lemon juice instead of the preservative filled bottled kind. That's from concentrate, so does that mean that IT'S acidity levels are ALSO controlled like the bottled kind is? And NO, I DON'T mean Minute Maid Lemonade, I mean lemon JUICE.
If you fancy plum jam instead of jelly, you can avoid cutting the plums up. Cook them in a little water and the plums break down, skins and all, and the stones float to the top and can be skimmed off quickly and easily. Then cook with your sugar til setting point is reached and jar up.
This is a great video! So informative! Can I ask what brand your stove is...I love the number of burners, double ovens and griddle....I am looking for one with this capacity. Thanks in advance!
You said you only want 1/4 inch headspace for jams and jellies. I thought your amount of headspace was determined by the size of the jar and not the contents, so what can you tell me is the purpose of headspace?
I did take the time to read comments and make sure no one else asked this, but I have never seen jelly be canned. We always just turned jars upside down for a little while then back up and soon you would start hearing them pop seal. Is this due to the certain pectin you use?
It is recommended to water bath jams and jellies. If you are referring to the open kettle method, that is no longer considered safe due to the temperatures not being high enough to destroy all spoilage and food poisoning organisms that may be in the food.
Do you know how many pounds of plums you processed? I’d like to get a ballpark idea of how many pounds of fruit =how many pints of finished jam / jelly
What an absolutely beautiful thing to watch. You teaching all these young women, the fellowship, preserving for your families, The whole process. ♥️ God bless you for your teachers heart. This will be a day the young ladies look back on and talk about to their families. I had a young woman in my master gardeners class last week ask me to teach her to make jam/jelly. Your video has inspired me to do a group class. Thank you as always for good family and Godly content. 👩🌾💙🙏
Thank you so much!
I just want to let y’all know how much I appreciate your content. It is so educational with enough of your personality to make it feel “homie.” Thank you for all the work you do!
Thank you so much!
Carolyn, thank you so much.
Looking through the plum filled jars in the sunlite window is beautiful.
Looks like you had some fantastic helpers.
I love your videos! They are so helpful in learning. My great aunt Linda Self actually used to be your neighbor! My grandparents live up by you, we visited up there for the first time last week. We will be moving up there in June!
I discovered the steam juicer about 15 years ago, and it's a game changer! You get lots of beautiful, clear juice in a short amount of time.
Most often I'll freeze the juice in gallon bags until I decide what I want to make from it.
What a beautiful experience! It does my heart good to see these young women learning to make jam in large batches. It’s a joy to go back to the old ways!! I learned about the low sugar Pomona Pectin, which delighted me, as I’m diabetic. This will help when I’m wanting to cut the sugar!! ♥️🙏🏼♥️
What a great to teaching the young. Looks delicious. Thanks for sharing your very busy day.
Carolyn you are a wonderful teacher! I followed along ever so closely with genuine interest! I am a newbie in canning, only having the past few years of experience under my belt. You have a natural talent for this. Thank you for sharing this class with us. BTW for what it is worth, you look fabulous! I recall you being quite ill earlier on with this babe, but it appears to me that you are simply glowing! All the best from this momma in eastern Ontario Canada!
There is likely no other human on the planet that I admire (from afar LOL) more than you! Your video's simply show a "snapshot" of daily life but I can mentally fill in around it all with the details of your life and honestly THAT is what is truly amazing and impressive to me!
this is why the women used to get together at each other's homes during harvest season so they had all the help they needed to put up everything in a timely manner. We need more community these days! Everyone is always out for themselves. Helping each other makes it so much easier and you can get so much more done! Love this video thanks for sharing. Where do you store all of that food if you're putting up more than a month at a time?
Thank you for this video❤ I often use the leftover of the steamjuicer to make vinegar. Only very little extra work, and after a few weeks of fermenting you have good vinegar.
All I can say is WOW!
I just processed…
56-1/2 pints of Plum syrup (tastes like Christmas).
20- 1/2 pints of Plum Jelly.
It took me 2 days, but I only have a 2 burner stove. (If I had a bigger stove, I probably would’ve been able to do all of it in 1 day. Still proud of what I accomplished.)
This is only my 2nd time water bath canning! I’m very excited!!!
That steam juicer is AMAZING!!!!
Saved me SO much work!
You are a huge inspiration to me!! Thank you so much for the videos & all the work you do to teach us!!
That's great!
I am so glad I found this video! For me, it is a checks and balances video. I steam juice a TON of fruit. I can it without sugar and use it as Sugar free juice for my grand children and make jelly or deserts when we need more. I also use Pomona's as my pectin- full sugar jams and jellies just make me cringe!!
I recently told a family who moved up near you about your channel. I only have about 7 -8 channels I have confidence in their food safety preservation methods. They are very interested in learning to homestead in Northern Idaho.
This is how get things canning in a day. One of your best videos yet!!💔
Thank you for the video !! I think I'll watch it again 😊
I need to do that! I have picked over 500 lbs of plums this last week. Then the rain came. Plum jam, plum preserves, plum bread etc! I need more recipes. My freezer is full and my dehydrator is on overload. That steamer is really cool!
I loved this style of video! Thank you!
So impressed! Including your family and friends!
Thank you so much!
My husband just had me make and can some candied pepper relish and I canned some brine to make BBQ sauce later. Love canning! Thanks for showing how to use the steam juicer; I’ve wondered how to do that.
And I will always use Pomona from now on! Makes a huge difference!
WOW it looks amazing. Loved seeing all that help. That was wonderful to see.
I loved watching this! Makes me want to grow a plum tree 😁
One of my favorites from my past was Mom's and Grandma's wild plum and cranberry jelly....it was so good. And it was definitely a whole day spent in the kitchen project
Oh that sounds wonderful! I wonder if there is a recipe somewhere. I make plum blackberry jam and love it!
Thank you for opening up your kitchen to share this amazing preservation day with all of us! As usual, Caroline has so much helpful instruction and useful insight to help our preservation projects go smoothly. I would love to see more of your steam juicing projects and how you use them in your kitchen.
Glad you enjoyed it!
I loved seeing you all work together on this. It really helped explain the logistics of a day like this. Thank you for the time you put into sharing with us.
Glad you enjoyed it!
Love seeing the teamwork and process. Thank you!
Thank you for sharing your time and experience , I hope you all had a fun learning day together, take care, God bless
I love love love my steam juicer! Makes things go so much faster.
Yes! They are the best.
Love this, my wife and I team up on big canning days, lots of work but so worth it.
Many hands make light work! what a great team!
Last year I started learning how to can. I started with jams and jellies first and canned so much that I will not need either one for several years. This year I invested in the Pomona‘s pectin. It has a very long shelf life. I was able to get plums that where wild last year and about the size of a cherry. I canned them into the most beautiful jelly. The color is so beautiful and the taste is amazing. Thank you for sharing this video and inspiring so many to try to do it.
I love that you have so many helpers!!! I’m trying waterbath canning by myself for the first time without help super nervous. I have only even done pressure canning.
You can do it!
WOW! What a great way to spend a day, teaching others and getting so much help with a huge preserving job! How many bushels (or weight) of plums went into these 84 jars? How many trays did you fill in the dehydrator? Thanks and keep up the great work of sharing your knowledge!
I love the community of this video, I live in Australia and I really haven't ever met anyone else that preserves food (or wants to learn) to share with. When you take the time to de-stem and pit your stone fruit or core apples before putting them in the steam juicer you have the benefit of being able to make fruit butters with the pulp afterward
Hi Nerainer- I live in Australia too. I am a lone canner also. Just wanted to say hi 😊
Another lone Aussie canner here too 🙋🏼♀️
add a third Aussie :)
@@emmaleman1100 Hi Lovely to meet you
@@allybritten1431 well let's start a canning friendship, my email is above feel free to chat anytime.
Have fun
Gracias por compartir, gran dia de trabajo,
Great video!
Look at that baby bump 🥰
At first I was not wanting to watch...plum jelly I know how to make that...but I loved this video! I'm a seasoned canner, but I learned something new (pimona's pectin) and I just loved watching family and friends doing it all together ❤
I love Pomona's Pectin. Works perfectly!
Thank you for sharing. That was great to watch
Holy cow!!! That looks amazing
My kitchen is way too small for anything like this...🙄 But it looks like a great time with all the helpers 🤗❤️
Same. I used to have a massive kitchen but I moved and have a small galley kitchen now. I have my canner on my fireplace now. Ugh. Love seeing the girls wanting to help and learn! I never had this growing up. This is so special!
My kitchen is teeny tiny and our household is an extended family of 8. I finally figured out a way to do a lot of the prep work on a table in the adjacent dining/living room area. Not ideal but it works okay for small-scale processing.
This is one of my very favorite videos you’ve done! Love seeing real life 😊
Yay! Thank you!
That was amazing! Thank you for sharing. I will never be canning on that scale but do enjoy doing my small batch versions. I took your canning class and it was very helpful in getting me started.
For those making smaller quantities without a juicer, I was taught to cook down the plums or damson, allow to cool and then fish the stones out using bare hands!
I've inherited my mom's. I remember her using it to make Blueberry Jelly and Rhubarb Jelly when I was a kid. She also used it one to make Dandelion Honey. It also has a metal clip on the hose that allowed her to easily stop and start the flow
I planted three plum trees this past spring. All three trees are doing well, and I can’t wait till they start fruiting for me. Love plum jelly!
Planted apples myself. Have three cherry plumb trees already established.
Loved this video and seeing your family and friends work together!
Wowsers!!
What fun!! I'm canning along side of you! I am finishing grapes in the steam juicer! And 😋 I'm also doing beans. Blacks and pintos, some just as beans some a chili/turkey style beans! I was given 8 lbs turkey so into a jar it goes!
The more that heat and heat over time is applied to any food, the more the vitamins are broken down. Sometimes elbow grease is the best path to keep food maximally nutritious. For instance, you can blanch sprouts that are grown for vitamins (esp. B and C) to get rid of bacteria, but boiling hot water past 90 seconds will start breaking down vitamins.
There's such a thing as sun jam also. Just put in extra sugar, put the jars in the window for direct sunlight, turning occasionally. If the pectin is high enough and the pH low enough, the UV from the sun can gel the jam in 2-3 hours.
Impressive!
Thank you for showing the mess that comes along with this. People make it look so easy & pristine & it’s not.
Jam and jelly’s are the messiest but yummiest thing to can ! Lol
Love this video
This is absolutely amazing! Thank you for sharing this!
💚 Wow! 💚
i have one of this when my children were little, 40+ years ago. i make jam and jelly in a smaller batches since we are older, i make plenty for gifts!
Have you ever tried Satsuma plums? They are fabulous!! Makes great jelly.
Carolyn thanks to you and Josh for all of the knowledge you share! I am always learning so much from what you’ve shared and have been putting all that knowledge into action! This steam juicer looks like a game changer! Do you have the link for them?
If you visit this link, and scroll down to supplies, you will find the link there: homesteadingfamily.com/plum-jelly-recipe/
For a family the size you have, you would HAVE to have a crew the size I saw in order to make jelly or jam for a year!!! One person couldn't do that without help.
It's just me, so I can make enough for me for a year and gifts in a day....albeit much less. However, I like variety to my jams, so I generally take an evening to make two different small batches, often mixing flavors, such as peach-strawberry.
Am I the only one to mascerate my fruit with the sugar overnight in the fridge before making jam??? I find it makes it MUCH easier. That way, you only need to add the pectin after you bring the fruit-sugar mixture to a boil.
I love my steam juicer. My mom had one back in Germany. We would juice black elderberries. This was in the late sixties and seventies. When I came to the US in 94 people didn’t know what I was talking about when I mentioned my steam juicer 🤷🏻♀️
Liebe Grusse aus Germany
@@anniepette9795 Dankeschön. Liebe Grüße aus Alaska
Hi, I'm in alaska too, mat su valley.
@@sararussell6182 I’m in the valley, too. Small world 😆
Looking great! Good job Ladies! And I thought I had big jam/jelly making days! LOL. Thanks for sharing. Quite like the hutch. Your daughter made me chuckle - gotta have fun too!
Love this so much! I’m going to go search for those juicers now!!
Love plum jelly!
You got me beat by a mile! I canned 22 pints of plum jam earlier this week. Next year, depending on the harvest, I hope to try jelly with your method!
You can do it!
I grow up with making juice from berries in such a steamer, we call it "Saft-Maja" (saft = juice and Maja is a female name). I´m born in the early 60´s and I guess that my mum got hers in the late 50´s. I prefer to make cold brew juice due to keep more of the vitamins from the berries but sometimes I don´t have the time and energy and then I put the steamer on the stove, very convenient!
I had a good plum harvest this year again so I made som plum juice and put that in the freezer. I will cook that with spices and make "glögg", a type of mulled wine but with juice instead of wine, a loved tradition in Sweden to have "glögg" during christmas time.
Wow
If you skim off the scum/protein deposits on the top of your jelly, the end product will have a cleaner and clearer appearance. I always put it into a bowl and my kids could have jelly and jam samples right away. They thought of it as a treat and it made for lovely professional looking jam and jelly for holiday gifts.
Your jars look like jewels! So pretty!!!
You know how to raise kids! I wish more people would 'get it'.
I wonder where you got the juicers. I have a distiller and it looks very similar. I wonder if I use a pot on top with holes in it, if it would work as a juicer.
There is a link in this article for the steam juicer: homesteadingfamily.com/plum-jelly-recipe/
Love this video! 🥰
I use my fruit steamer a lot. When I am done juicing I take the pulp with the kernel out and put that tru a pass siefe. So that I separate the leftover pulp and kernel. The pulp will be cooked again ( 1 minute blup blup blup) and then I fill it in the jars. Waterbath 20 minutes f 194. Apples = applejuice + applesauce.
Berry's = Berry juice and Berry prut
Cherry's = cherry juice and cherry prut.
Sometimes is the " prut" not rich on taste like with apples. Cinnamon and a little bit of sugar + pinch of salt makes wonders.
We use that ' prut' in yoghurt or I make fruit leather.
I really wish that your courses were in uk. I’m very keen to learn
Would love to see a plum jam making video
We have the recipe with the directions here: homesteadingfamily.com/plum-jelly-recipe/
I love canning jelly. Can you use the fruit steamer for peaches also? Thank you for taking us along on this journey with you and everyone else.
Yes, you can use a steam juicer for peaches. Any fruit or veggies you want the juice from can be piled into it. I've got lots of apples, grapes & cherries on my property, so that's what I use mine for. I used to do plums, but borers killed my trees. :(
My last plums (damsons) were ripe back in early August 🤔. Those the birds didn't devour in July (all that I didn't net or harvest way underripe). But maybe you made the jelly much earlier and the video later. My fave new tool for plums is a special stoner ... SO awesome.
What kind of special stoner?
I'm surprised you don't have one of those large rectangle Amish canners. Perfect for a job this big.
Loved msg the baby bump! When are you due?
Name change for RUclips. Still Rachel in person. 😁
Hi Carolyn, this was a wonderful video to watch, l learnt a lot about canning something l would very much like to do and you have put it across perfectly.
I have a question please? I noticed after you brought the plum juice up to boil you did not test it for setting before putting in in the glass jars and canning, is this from experience or does the water bath canning set the jam? Many thanks in advance 🇬🇧🇬🇧🇬🇧
I love my steam juicer but I burned myself several times with the hose type. I bought one with a spigot so I don’t get burned.
Have you tried a steam canner? I love mine! Much faster processing.
Calcium type of pectin allows you to can jams with lower sugar
WOW, awesome info and presentation. Wondering if I wanted to cut down on the sugar, what are my choices?
The Pomona's Pectin considerably reduces the amount of sugar needed.
@@hitchhikerfromanothergalaxy Does that mean I can use less sugar? If so, what is the minimum that I can use? I probably won't make a big batch as shown, that's why I need to know how much can I get away with. Thank you!
I use Pomona's too. Love to use less sugar. You just don't need it! I just made plum jam. 24 8oz jars. Yum.
I can't use that type of lemon juice since it has preservatives in it. I'm glad you mentioned that you can substitute citric acid instead. I usually use Minute Maid's FROZEN lemon juice instead of the preservative filled bottled kind. That's from concentrate, so does that mean that IT'S acidity levels are ALSO controlled like the bottled kind is? And NO, I DON'T mean Minute Maid Lemonade, I mean lemon JUICE.
If you fancy plum jam instead of jelly, you can avoid cutting the plums up. Cook them in a little water and the plums break down, skins and all, and the stones float to the top and can be skimmed off quickly and easily. Then cook with your sugar til setting point is reached and jar up.
Thank you! That’s a tip I’ll remember for next year! 😉
That was a great video. That seems better than doing a batch at a time.
With the reduced sugar how ripe were the plums?
Love this! But you know, you don't have to press down on the lid when you put it on. It will seal if everything was done correctly.
Which steam juicer do you have? The one I have the metal part of the tube keeps coming out of the juice pan.
Great video! Do you also make your own peanut butter for those pb&j's?
I love this video!! Since you’re processing the jars, do you not need to worry about boiling your flats? Thanks!! 😊
This is a great video! So informative! Can I ask what brand your stove is...I love the number of burners, double ovens and griddle....I am looking for one with this capacity. Thanks in advance!
With so many plums, are you also making prunes? Are there any special considerations with making those?
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Is there a way to make sugar free plum jelly or plum jam?
You said you only want 1/4 inch headspace for jams and jellies. I thought your amount of headspace was determined by the size of the jar and not the contents, so what can you tell me is the purpose of headspace?
I did take the time to read comments and make sure no one else asked this, but I have never seen jelly be canned. We always just turned jars upside down for a little while then back up and soon you would start hearing them pop seal. Is this due to the certain pectin you use?
It is recommended to water bath jams and jellies. If you are referring to the open kettle method, that is no longer considered safe due to the temperatures not being high enough to destroy all spoilage and food poisoning organisms that may be in the food.
Omg... Who is going go eat this mass besides all the other fine things you are canning? 😄
Do you know how many pounds of plums you processed? I’d like to get a ballpark idea of how many pounds of fruit =how many pints of finished jam / jelly