I am so glad I saw this video, because I used to receive all your notifications of when you posted a new video and I stopped receiving them. I love your recipes and how simple and very homemade everything is. Now I have to go find some fresh blueberries, and make some jam!
I make a lot of BB jam, nothing like fresh Michigan Blueberries, I find waiting for the jam to just start to bubble addig butter there is no need to remove any foam because there is none, also I use reused lids for canning dry good as long as they arent beat up/scuffed and the seal looks good, never used low pectin before, great video thanks
I had 30 pounds of blueberries to process. For the last 2 pounds I put in a saucepan with lemon zest and juice and about a cup and a half of sugar. Added a little water to make it a syrup for pancakes, waffles, over vanilla ice cream, over cheesecake or swirled cheesecake. Another friend cooked down the berries and made a sauce for pulled pork.
This came just at the right time. My blueberries are just starting to ripen. I AM going to make this jam...especially since I found a forgotten case of jelly jars in the basement LOL! Thanks, Kaleb!
Just watching......Butter I never added butter to my jam, first time for me .....Here only country we squeeze lime juice in our jam for pectin, here I St Lucia we get lots of tropical fruits.....I agree with u don't let anything to to waste❤❤❤❤
I don't have a pear jam recipe, but I do have a canned pear slice recipe! If you search "canned pears" on my website (wyseguide.com), you should be able to fine it. Hope this helps!
Kaleb, my grandma I believe, used to pour wax on top of the jam before putting the lid on and boiling it to seal. Do you have any insight on that? Seems like an extra measure of protection but no one mentions it in any videos I've seen.
Wax used to be a common practice that is not in use today. If you can anything using the proper method--prescribed head space, processing time and sterilization--you will be good to go. I started canning 50 years ago I and have never used the melted wax method.
Is the amount of sugar correct in your recipe? You're calling for 4.5 cups of sugar with the low sugar pectin, but 4 cups of sugar with the regular pectin? BTW, I like to add lime to mine. Thanks!
Hi there! Yes, the sugar is correct for the low-sugar pectin version. It’s because you use so many more berries in the low-sugar version as compared to the regular pectin version, so it ends up being less sugar overall. I hope that helps!
@@WyseGuide Thank you! That makes sense now. I went using my food processor a few years ago when making blueberry jam. I freeze the berries after picking (or purchasing) and easier to break up the berries while frozen. Love the channel!
He reuses the rings, only gets rid of the lids. It is not recommended to reuse lids as their seal might not last the length of time that a jar sits from using it a 2nd time, so safer to use new ones. There are specific types of lids that can be used more then once, but they do cost more.
Caleb, You just took the fear out of canning. I'm going to 'give it a go' as it looks too easy not to try it!! Homemade jams in the middle of a Michigan winter = 🫐🍓🍒
You can print the recipe here: www.wyseguide.com/blueberry-jam/
I just was googling to find out how to can figs!!!! My tree produces sooo much, i cant eat them all❤ looks so much easier than i expected❤❤❤❤
Yum! The birds get mine😂
Fig jam is super easy! The longest part is chopping them before cooking. I use the recipe Sure Jel publishes. Have fun!
My neighbor makes fig jam! His tree produces a lot
I truly love each and every video that you put out you have taught me so much, Kaleb thank you please don’t ever stop teaching us
I never made blueberry jam this looks so easy to make. I love it will have to make it. Thanks so much for sharing. Kabel ♥️ ♥️
Yummy I have no other words
Yummy 😋
Caleb, I missed the instruction for how to use pectin! 😂 Your kitchen is so beautiful and clean. ❤
This simplifies making jam. Thank you
I am so glad I saw this video, because I used to receive all your notifications of when you posted a new video and I stopped receiving them. I love your recipes and how simple and very homemade everything is. Now I have to go find some fresh blueberries, and make some jam!
You should recheck your notification status for his videos. Sometimes they will get "unchecked" for some reason. Good luck.
I make a lot of BB jam, nothing like fresh Michigan Blueberries, I find waiting for the jam to just start to bubble addig butter there is no need to remove any foam because there is none, also I use reused lids for canning dry good as long as they arent beat up/scuffed and the seal looks good, never used low pectin before, great video thanks
You are such an inspiration ❤️👍🏼
I had 30 pounds of blueberries to process. For the last 2 pounds I put in a saucepan with lemon zest and juice and about a cup and a half of sugar. Added a little water to make it a syrup for pancakes, waffles, over vanilla ice cream, over cheesecake or swirled cheesecake. Another friend cooked down the berries and made a sauce for pulled pork.
I started canning after watching your channel. It's a skill I never learned growing up, so thank you 😘
❤❤❤the jam !!!!!!!!!
Great video today 😊
Use lime zest. Not lemon. Much better pairing.
This came just at the right time. My blueberries are just starting to ripen. I AM going to make this jam...especially since I found a forgotten case of jelly jars in the basement LOL! Thanks, Kaleb!
I'm really enjoying your Vlog...lots of great info. Keep up the great job! Bill
Thank you
Oh my goodness blueberry is my favorite jam. ❤
wow, never thought this was so easy
Just watching......Butter I never added butter to my jam, first time for me .....Here only country we squeeze lime juice in our jam for pectin, here I St Lucia we get lots of tropical fruits.....I agree with u don't let anything to to waste❤❤❤❤
How much sugar and lime juice do you add to what amount of fruit?
Your blueberry jelly looks delicious!!
You made it so simple. Thank you!
Osda! Thanks for sharing! ✌️👍
Love blueberry jam. Thank you for sharing
I am a new subscriber and love your channel. Your home is beautiful and cooking views are great!
Thank you! So happy to have you! 😊
This looks so delicious!
Can I use frozen blueberries?
Sure u can, I mean, I definitely would defrost them first but it shouldn’t be a problem
Blessings! 💮🕊
Thank you. I’m looking for a pear preserve recipe. Do you happen to have one? 😊
I don't have a pear jam recipe, but I do have a canned pear slice recipe! If you search "canned pears" on my website (wyseguide.com), you should be able to fine it. Hope this helps!
Kaleb, my grandma I believe, used to pour wax on top of the jam before putting the lid on and boiling it to seal. Do you have any insight on that? Seems like an extra measure of protection but no one mentions it in any videos I've seen.
Wax used to be a common practice that is not in use today. If you can anything using the proper method--prescribed head space, processing time and sterilization--you will be good to go. I started canning 50 years ago I and have never used the melted wax method.
❤
In our country I mean ,silly me😊
Is the amount of sugar correct in your recipe? You're calling for 4.5 cups of sugar with the low sugar pectin, but 4 cups of sugar with the regular pectin? BTW, I like to add lime to mine. Thanks!
Hi there! Yes, the sugar is correct for the low-sugar pectin version. It’s because you use so many more berries in the low-sugar version as compared to the regular pectin version, so it ends up being less sugar overall. I hope that helps!
@@WyseGuide Thank you! That makes sense now. I went using my food processor a few years ago when making blueberry jam. I freeze the berries after picking (or purchasing) and easier to break up the berries while frozen. Love the channel!
Why is the foam unsafe and why never reuse the lid ?
Foam contains air and we are trying to exhaust the air from the jars. If you reuse lids you run the risk of the jars not sealing.
🥰✅
The written instructions say 8-12 minutes at rolling boil. I’m confused.
I should have said the 8-12 minutes is in the description not in the recipe link. Oops.
Reduce…reuse….recycle
Why would you throw away your lids and rings after one canning session? Seems super wasteful to me 1❤
He reuses the rings, only gets rid of the lids. It is not recommended to reuse lids as their seal might not last the length of time that a jar sits from using it a 2nd time, so safer to use new ones. There are specific types of lids that can be used more then once, but they do cost more.
Caleb, You just took the fear out of canning. I'm going to 'give it a go' as it looks too easy not to try it!! Homemade jams in the middle of a Michigan winter = 🫐🍓🍒
It makes me so glad to hear you're going to try it! I'm happy to be able to help. 🌞