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What do you do when you want to make jam and you have no pectin? You can still make jam! All you need is a little extra time for some slow cooking.
Recipe:
5 cups of fresh berries
1/2 cup of sugar
2 tablespoons of fresh lemon juice
Pinch of salt
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12 Comments
I found you from searching for how do citronella plants look like ? And thank you for being honest about the plant !
can this recipe still work without sugar for semi diabetic people?
What is that?
How many weeks will it last in fridge? or how do I know when it is still good? Thank you.
Why didn't you just put it in hot sterilized jars? It lasts for years on the shelf even if not water-bathed, rather than only 3 weeks in the fridge. It's how I was taught by my Gram and how I do it. I recently taught my granddaughter how to make jam this way while telling her that it is recommended these days to water-bath the jars after filling them. I just have never done that.
Please advise.
OK i viewed the rasberry vid . Now can i can the jam for storage ? And how long will it keep ?
Hi! Thank you for your video, I successfully made my first ever small batch of fresh raspberry jam thanks to you! I just have a couple questions. Once you're finished and you place it in your can/jar, do you put into the fridge right away? Did you let it sit and cool at all before putting in the jar? I basically need to know what the steps are from where you left off.
I put my jam straight into the jar when it was finished simmering and I let it sit for a little bit before putting the lid on. Not long, maybe 10-15min. I saw another video explaining how to get the air bubbles out by running your spatula across the outer edge on the inside, but I'm not sure that mattered since I did not do a water bath. I used your exact recipe and conveniently filled one jar so there was no need to seal.
Thank you in advance!
This looks so easy and better with low sugar, but how come only 1/2 cup of sugar, most other videos I've watched the sugar concentration is about 1:1, is this real tart?
how long you boiled or simmered it
and sugar only half cup?
1. I’m curious how this differs from using pectin and why you like it this way. Benefits: taste, consistency, simplicity? No idea, yet.
2. If you have "too much", can you just freeze it instead of canning it?
Can salt be replaced with MSG ?
After it is cooled, can you just freeze it?