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37 Comments
Looks delicious!!
Blueberry is my favorite!
Love me some Michigan blueberries and peaches. I’ve used Pomona for years. Had blueberry cardamom jam this morning made using it. Every time I look at a traditional recipe for jam I just can’t handle the amount of sugar that is put in. This weekend I hope to make peach jelly with what was left from my peach preserving last week.
OMG I want to make some too
I love blueberries, but weirdly think they don't taste like much on their own. My blueberry jam is yummy but only if I put it on some toast that has already been buttered, same with my syrup I like it better on pancakes and waffles that have been buttered or on vanilla ice cream but strangely I think its always a little lacking by itself. Any one else feel that way or am I just weird?
Paranoid canner speaking again😜 Did some strawberry jam today, really happy with my result! I need to can more, these boys in my house; like I want to hide jars to see how good they would be in a year.
Love your recipes , hope your doing well❤️
Question Leisa…after using regular pectin and being astonished at the amount of sugar required, I found "no sugar needed" pectin( you can if you want). Is there a reason for all the sugar with regular pectin, does it not set up or something?
I wanted to use that. It isn’t kosher certified but the ball low sugar is. I made peach and cherry jam with Splenda (fridge-didn’t process). I am still toying with it. Blueberries sound yummy right now. Canned green beans yesterday plus filled the dehydrator. Today we canned pickled green tomatoe slices for frying and made apple molasses for later this fall. Friday I’m canning your beef and mushroom soup. The chuck roast is thawing in the fridge. Yum.
Looks beautiful!!!
Really love Pomona’s. Really low carb friendly. Put just a dab on some cheese, very yummy and low carb. Just a dab, not a spoonful.
I had to yell 'NO!' when you poured the rest of the calcium in the water. Every time I use Pomona's I never have enough of the calcium to do multiple batches. Your jam is so beautiful and isn't it nice to be able to use less sugar?! Thank you, Leisa!
I made this a few months ago talk about yummy I love it on pancakes or waffles
I have the Pomona pectin canning book! You made me think I could try it.
Beautiful jam! Pamona's is great.
Pamona's is new to me. Is it temperamental? Yours turned out just beautiful. Thank you Leisa. 💗
I love Pamonas!! You can also use honey as your sweetener.
I have bags of frozen Organic berries from Costco…..can I used those instead of fresh? New to canning and haven't done jam yet and would love to make low sugar ones. I feel like I've asked this question before…senior moment😩
Pomona’s is great! I love making low-sugar jam with it. Also do sauces with half the pectin, great for yogurt etc. Blueberry-maple syrup-vanilla was my favorite this year. I buy Pomona’s by the pound.
I enjoy your no nonsense video style.
I love your channel! You tube won't send me notices anymore since I don't have anything to watch except on the computer. Is there a way to get notices of your videos in another way?
I thought your channel would be a good place to post this. We put food away for emergencies and hard times but think about what you might do with all those jars of food if you’re emergency is a wildfire. Some areas in our community are under mandatory evacuation this week and the fires are threatening many more areas in California. Today I’m concentrating on protecting our food supply. I’m adding a post script one week later. In the end we had to evacuate. I was able to feed my family who came to help us while we waited (three days) for the order to leave and my husband and I ate two meals a day, from the food I had canned, while we were evacuated. Our neighborhood survived.
I absolutely love Pimonas pectin… it’s my go to when making jams.. awesome video Leisa!
I’ll need to research to see if this can be created with Monk Fruit Sweetener, as well. Thank you!
This is totally off this canning topic but if I boil chicken and stick it in the fridge over night can I still can them
Hi Leisa, I hope I didn't ask to many questions about my pressure canning..I didn't hear back on my last one..I imagine you are very busy.
Yum, yum, yum!
Hi Leisa. Long time viewer, long time commenter. Hehehe…
Beautiful jam!
I have some huckleberry in the freezer just waiting for a recipe like this. Can't wait to make some huckleberry jam.
When making jelly from juice can this be done without using any sweetener ???….I guess if I did this then product wud not b shelf stable
Pamonas is the best. I've never had a failure. It's cheaper if you buy it in bulk directly from the company. I used Truvia sugar blend for my sweeter and we love it.
Hmmm. Maybe it will be worth $14 plus shipping per packet. That does look good, and I’ve never liked the super sticky sweetness of jams.
I love blueberries. My favorite jam is Bluebarb jam. It has rhubarb and blueberries. Recipe is found in an old Farm Journal cooking and preserving cook book.
Leisa, do you need to use the Pomona pectin to make low sugar jam?
I have about 8 cups frozen blueberries I would love to use for this jam.
Thank you for sharing all your fabulous ideas.
A pastry blender also works well to mash the berries. I crush them in batches in a pie plate.
can I use a steam canner for this recipe?
Pomona Pectin is SO expensive though! I'm afraid I'll have to stick to Sure-Jell low sugar. But yours certainly looked wonderful!