Grandma’s NO PECTIN Strawberry Jam

No Pectin Strawberry Jam recipe: www.dropbox.co...
Strawberry cream pie recipe: www.dropbox.co...
For jars affiliate link: forjars.co?sca_ref=2360075.nlq6LU83J6

[@karenfleming1500]

You are such a precious soul I know I will never get to meet you but I pray to see you in Heaven ❤ Don’t you let anyone destroy your precious ways you train your children I do admire you! You enjoy every day God has given us and such wonderful precious little ones!!

[@GabrielleFisher-o6h]

Matthew 6:33-34 NKJV💝 [33] But seek first the kingdom of God and His righteousness, and all these things shall be added to you. [34] Therefore do not worry about tomorrow, for tomorrow will worry about its own things. Sufficient for the day is its own trouble. 💝

[@1herbert100]

I just want to say I love your channel. You must be tired every single day with all you do. I'm a 75-year-old man and you have truely impressed me. I do so enjoy the children especially the two young boys, I know they must be a hand full. I agree with you 100%, God is good.

[@debbiedouglass1478]

Amen to that!

[@lorenstribling6096]

I grew up in an old farmhouse with 12 foot ceilings and we would bring in a tall ladder to clean them. Light bulbs were a real pain. When my mother made jelly she would skim the foam and put it in a saucer. Whoever was helping in the kitchen would get the skimmings to eat on a biscuit. 😍

[@lissyperez4299]

😂

[@nikkiswenson54]

We did that too!

[@pattischolten7303]

Hubs and I are brand new to canning! KZbin suggested your channel to us - and oh my goodness - you are just the sweetest and best teacher ever! Everything about your channel, home, farm, children, is precious. Thank you! We are making strawberry jam today!!!

[@78cooper78]

I’m new as well. Absolutely love this channel & lifestyle.

[@brendajohnston3616]

Love your attitude. Jams, jellys, fruit spread its all the same. Its fruit.

[@user-pe9vf4ih8z]

FYI. I always do the hot pack method for my jellies as well, but I turn the jar upside down for a couple of minutes to really heat the lid then turn them right side up and let them cool and seal. Works every time...

[@wendyhenschel.]

Hi. What is the shelf life for storage this way? I do not eat a lot of jam so i like to make it so it stores. Take the flavor out i want at the time while others stay in storage

[@donnainmt]

Is that why my grandma did that ... thanks!

[@christiansaint716]

@@wendyhenschel. Hi Wendy, what you could do is make a batch and keep what you want, then give the rest away as gifts. That's what I do b/c I also rarely eat jam and my husband can't eat it at all b/c he's diabetic.

[@02271953me]

I did mine for years using the same method with complete success. Remembering I have last year's berries in the freezer......hmmm. Thanks for sharing a great recipe!! New subscriber - love your channel. ❤

[@lifeisgood-victoria796]

@@christiansaint716 Try it with Allulose.

[@cherylevans6582]

Don't doubt yourself most people wish they knew half of what you know about cooking and canning so be proud of such an accomplishment ❤

[@loanalacy4701]

Thank you for sharing. This is how my grandmother made jellies and jams as well. She would even melt paraffin wax on top. No lids. lol. People’s heads would explode if we did that today. lol. Your boys are so stinkin cute. ♥️♥️

[@sararempel7956]

We used to always pour wax on jellies to seal. But we still agreed lids😊

[@donnafarley3274]

That’s how my mother would seal her jams, with wax.. so glad it’s easier now.

[@enna4986]

Grandma did that as well!

[@user-en4xl9li5f]

Just tried this recipe and had a partial jar left so we had that with pancakes for dinner. This recipe makes the absolute best strawberry preserves I've ever had!

[@annaevert]

That looks of oh you busted me using my finger in the jelly at the end was priceless. I was laughing so hard but I was watching this while getting my baby back to sleep next to my sleeping husband so I had to try and hold it in 😂

[@JudithsTube]

Just wanted to let you know how much I enjoy your videos. Love your “old school” and practical approach to keeping your family fed and your home in order. It’s rather comforting to watch (sorry if that sounds creepy🥴😳). Blessings to you and your family🙏🏻

[@Pinkdollie-ei6dg]

Such a beautiful lady. Love how you explain your recipes step by step. Easy to follow. Wish we lived closer I'd be coming to your home for classes. Will keep watching your videos. Oh, love your curls, so cute. Thank You for all you do for us. You are a blessing!

[@WillowsGarden]

Hi RuthAnn and precious family! This is how I make my strawberry jelly too, I have used less sugar when my father was alive since he was diabetic. Your pies look so delicious. I love ForJars lids, they are such a reliable product. I too was scrambling around for lids back then. I so appreciate all of your videos. I’m 62 years old and yes I still can everything I can get my hands on. I used to have a huge garden when my children where little. We processed our meat and that’s how we made it thru the winter keeping my family fed. My grandmother taught me to can when I was very young and I so enjoyed being with her and her teaching me all she knew. You talk about your grandmother a lot and isn’t it just wonderful to have those precious memories. I hope you and your lovely family have a blessed night!

[@Ruthannzimm]

Yes!! Those grandma memories are so precious

[@cheryljones6332]

Education and wisdom are different. I have a college degree and I still can't make a decent pie from scratch! The skills you have in abundance to provide for your family are amazing to me and it's amazing how much don't know at 76 years old!

[@kaycee18]

It's so wonderful what you do for your family! Providing real, nutritious food and teaching your children to be good citizens, along with knowing the love of the Lord. God Bless you and your family! We need more citizens like you in our country! ❤

[@teriadams7398]

I just got a dishwasher, so excited!!! I've been canning for 40 years washing everything by hand. It's going to be so nice for canning. I too just washed jars with soapy water never had a problem.

[@RhondaPendleton]

Thank you for explaining how to make jellies without using pectin. That is a sure game changer for me, as I always fret about "oh my goodness, did I get the ratios of fruit--sugar--pectin right? Now I can share a tidbit with you... Jelly is made from just the juice of the fruit. Jam is made with the juice plus the pulp of the fruit, like when you run fruit through a food mill, and then combine the mashed up fruit with the juice. Preserves is the same as jam except the fuit is left whole or cut into chunky pieces. I have fig trees, so I make fig preserves. In this vlog you are making strawberry jam, as you correctly noted in the title. I've heard you say several times that you are not sure of the differences. I hope this helps.

[@suellenw561]

When my Mom died on 2011, I inherited her recipe books & cards. She was born in 1920. She had a recipe for strawberry jam. The whole card says --- Strawberry Jam Equal sugar & berries Boil 30 minutes Seal at once (name of aunt who gave her the recipe) --- No pectin. No lemon juice. Think of JELLY as like Jell-o ... clear liquid turned to an almost solid, Jams & preserves both have pieces of fruit in the jelly. Preserves are generally larrger pieces of fruit.

[@cherylevans6582]

💖

[@janicew6222]

When we made jelly/jam without pectin, we would boil until it would 'flake' off the spoon. But glad to know another way to check it too. Love FourJars lids.

[@delaineb]

Oh how I love your special "air dryer" just outside your kitchen door! I wish I had a way to do that, I have to zip across the garage to get to a door! Really nice idea.

[@paulinawimberley2820]

You’re awesome, I’ve been so inspired and have gained confidence to preserve and make many more things from scratch for my family since watching your channel recently!

[@sherylldupuis6323]

Oh. That looks delicious. Such a great channel. You definately know what you’re doing in the kitchen beautiful lady….😂 thank you and many hugs and blessings to you and your family. 🙏🏻🥰🇨🇦

[@tammytackitt8713]

I love your channel I love to watch you cook My grandmother used to tell me the gym has the fruit in it the whole pieces of little fruit the jelly has just the juice in it it has no fruit it's just the juice The preserves they are both preserves the jam and the jelly they are both preserves it's like saying a rooster and hen but they're both chickens and I love the way your jam looks

[@HutchinsMama]

I make my blueberry jam this same way. I love the older way of doing things and keeping my family the healthiest I can with the choices we have to make things without the added ingredients that the manufacturers add to our food that just is not necessary.

[@karellarsen939]

My Grandmother would scrape of the foam and save it in a little dish. That I would love to put on my toast to eat soon after she made the jams! Lol, it was like a treat at that time for me.

[@MistyBlueJudah]

Thank you so much. I’ve thought that about hot packing but wasn’t sure now I am.😊I’m so blessed by you sharing wisdom from your heritage.

[@teresadaniels7207]

For someone that professes not to like or enjoy cooking you do a great job. You should be very proud of yourself.x

[@Ruthannzimm]

Thank you so much!

[@PrayerOpensDoor]

Awesome video. You are such a blessing to us just learning this domestic stuff. God bless you & your precious family . ♥️🌟♥️✝️🇨🇦

[@lorrainedempsey3320]

Ruthanne, thank you for your no pectin strawberry jam. I have made it a few times now, and it is delicious 🤗 . Your videos are wonderful. Thx again. 👏👏👏

[@sherylldupuis6323]

Oh my. Everything looks so delicious. Love your channel to bits. Thank you from the bottom of my heart…hugs from Ontario , Canada 🙏🏻😘🍁🇨🇦

[@sandrawestley4193]

I leave my strawberries as whole as possibly, that’s the way my Mum always made it, but we call it Jam in the UK and I’ve always used pectin because we like it thick, never had a problem with doing it the pectin way. Jelly is something else over here, it has gelatine in it and is eaten as a dessert not spread on bread. We also used the butter trick as well. I used to heat my jars in the over to a certain temperature and then the lid would seal, but I’ve never put them in the freezer, they go for a couple of years once sealed.

[@kiersting5005]

I’m so excited for this! I am getting ready to make a fresh batch of strawberry jam and I really don’t want to use pectin anymore.

[@marnabro]

I have made apple, pear and peach Preserves. I am from the south and my family is calls anything that has pieces of fruit a preserve. Anything that has fruit pulp, but no pieces, jam. And what you make that is clear juice that has been strained, jelly I have always loved the pieces of fruit even as a kid... 😋 Thanks for the great videos of the Zimmerman! I have loved them. I am 73 and I can remember my grandmother and mother doing things that were 'way back when'. I still do! I can remember on wash-day at my grandmother's when she and a couple of her sisters with a big black pot suspended by a chain that hung on a tripod with a fire underneath it! No kidding, not teasing! I was little and had to stay on the porch just watching

[@Agrillot6]

Your explanation of preserves, jam and jelly sound right to me!

[@momrow10]

I missed the part where she strain the fruit out

[@catherinecooper2360]

That pie looks so delicious! Even though I am by myself, you have encouraged me to do some canning and preserving. Thank you for that!

[@jsalyersarts]

Skills!! You never know when things will change and you might need them!

[@saidurrahman-mz2xe]

Your skill in cooking is really commendable. This is a wonderful recipe

[@HappyNanny10]

You are😅 e very busy lady! Love that you do things the old tried and true way!! It has worked for a very long time and has been great!! You keep on being you!!

[@juanitabedingfield3821]

Thank you for sharing your family history of how you learned all of your knowledge from your grandmother and mother. you are a true blessing.

[@KLynn998]

I have thought for years that canning was just too hard with all the rules and regulations, turns out , it doesn’t have to be so difficult 😀 I’m not much of a rule follower and your common sense, practical approach is what I was needing

[@kathyerb3134]

Pie loooks so creamy and delicious. My mom used to make lot of jam the old fasjioned way with pectin. Ive made both ways.

[@yolandafoley5268]

I love the way this family lives. Their honestnessty .

[@stefaniea1408]

Thank you for sharing! I just made this recipe. Jars cooling as we speak!

[@Joe-ew5rt]

Just dicovered your channel & love it. When I was still canning & making jam, I always left the jars on the counter for a day or two so I could admire my handiwork. Ah, fond memories.

[@nancyadams146]

I am new to your channel and learn something new everyday. You are just so sweet and your children are also. God is good! Glad I found you on here.

[@patsternburg8737]

Around the 13 minute mark it sounds like there was crazy wind. Didn’t stop you from sharing your great video! Very helpful. Thank you!

[@CathyLarkins]

My mom always cooked the pie dough scraps with butter sugar cinnamon for us kids as treat.

[@marybethhunt1996]

You explained it all so well!!! Thanks. Those lucky kids 😊

[@chelbellboo]

Thank you SO much for this video. This is the only way I make jam now, so easy to understand, and it's foolproof. Have made it 3 times now and each time, perfection !! I share it with family and friends and am proud to make sure they know that is a genuine Mennonite recipe. Love you channel !!

[@evierice2230]

Beautiful, just beautiful! Thank you, dear sister!🙌🏻🙌🏻👑💕🙏🏻🕊🌷

[@manong4328]

Thank you so much for sharing all those beautiful recipes and your knowledge. I’m learning a lot!

[@heiditagge5776]

Hi. I’m new from Southern California. Thank you for sharing your strawberry jams. I used made puree strawberry, arrowroot, sugar and lemon juice then water bath canning.

[@marieeaton-smith5168]

I make my strawberry jam exactly as you do. Sometimes I will let the chopped strawberries and sugar macerate together overnight, and then cook with the lemon juice in the morning until set point reached.

[@rachelcrenshaw363]

Thank you, RuthAnn, for sharing your canning knowledge with us. Now I can't wait to can jam this way!

[@harleylr99]

What a blessing and to see your beautiful children enjoying your hard work! I know you are so proud. Thank you for your video, I am going to get fresh strawberries this weekend. You have a new subscriber. God bless you and your family.

[@yvonneolivares6756]

Ma’am ❤ ur grandma is my grandma now 😊 I love the “little bit of butter” going to use this from now on. What a blessing ur channel has been binge watching has commenced!

[@sharrilswindle752]

I am so happy about this video!! Love strawberry jam/jelly, and would love to not have to use pectin. I love the music you use for your videos also.. When you went out to hang the zip lock bags to dry ,I remember going to an amish home dairy, and it was and serve yourself and I was waiting for another lady to come out the door ,the family that lived there had tbeir laundry all on the lines and way high up was a big wheel ,almost as a bike rim with clips hanging from 1 side of the rim and all the socks were on 1 and underwear on another, I found that so intriguing, so There was a Fischer's general store and amish store ,it sold everything for the home in Pa.and it was an old weather worn grayboard building ,there wasnt anything for home I could have needed that wasnt there ,I found a smaller version of that wheel and I bought 2 of them and the home we bought , had the amish wheel pulley system clthes line ,I wanted to bring that when i moved but It goes with the house so left it , so here in Fla.looking for one of the pulley clothes lines ,I guess I could get at Lehman's country store on line... I am embracing simple and anything that doesn't require electric ad much ad possible

[@nancyspringston8547]

Jelly is the cooked fruit and sugar strained - no fruit and usually clear. Jam is what you are making: small pieces of fruit. Preserves is the whole fruit pretty thicker than jam. I make jelly with pectin because i Make the juice, then jell it. Preserves and jams made your way is good. I appreciate the ratio of fruit to sugar. I am making a notebook with recipes like this because a notebook with this kid of notation is good. Years ago i got rid of my cookbooks and have my recipes on my computer. If we were to have a major power grid failure they may not be available. Although I am pretty much a method cook…so just knowing the ratio of fruit to sugar and noting the steps…can make any quantity I have fruit and sugar for.

[@marinesimonotti481]

Can’t wait to try it this summer ! Thank you

[@keiheaherakiwi1611]

I love how you don't waste a drop. Props to you - I do the same given food is expensive

[@shereehyde4944]

I still waterbath my jellies but maybe I will go back to my Grandmas way of doing it. Hers never spoiled. Your jam looked so tasty! I believe you are my new favorite person to watch and I have been canning for 60 years or so. Stay blessed!

[@flutterbee1401]

you make it look so easy to make that pie crust! Great, helpful, video.

[@potpourrioflife]

I make my jams and jellies the old fashioned way as well I have always known the difference of jam and jelly being that the jam has the thickness of the berries where jelly is clear without the berries. I make jam 😄

[@Linda-xt2id]

You are so very pleasant and such a joy to watch and listen to. ❤️ I have learned so much from you and am very grateful ❣️

[@jerisharpe906]

Thank you or the butter trick. I make freezerjam, 4 cups strawberries, 3 cups sugar& 1 pig strawberry jello. Cook strawberries & sugar, on low add strawberry jello use use immersion blender to mix, pour into jars, add lids, cool & pop into freezer.

[@beckyweckmiller6135]

I just made strawberry jam this way earlier this week... but I used my blender. lol I'm all about the most efficient way of doing things. It's a little more like soupy, but it works.

[@thedirtygardener]

I’m happy to see a video for pectin free jelly. I’m giving this a go.

[@kathygoskey6701]

I have literally been doing jellies my whole life and pectin to me can be temperamental. I’m gonna be doing this method from now on thank you.

[@tinag6212]

Just want to say thank you for sharing your videos. I am really enjoying them. I’m just beginning at Canning and gardening, and I am super excited to try some of your methods and recipes. They look yummy.

[@elizabethschendel9264]

This is the first time I've watched your channel. I love recipes that use "Grandma's" simple and time honored recipes. I think it is also more healthy not to use pectin. Just the goodness of the strawberries, sugar and lemon juice is all we need. I have also heard that the sugar helps it thicken, so you can't really reduce the sugar content and have a good result. So don't listen if people tell you to cut down the sugar. There are so many fresh strawberries out right now, so I'm going to try out your recipe very soon.

[@marissavorce574]

Thanks so much for this awesome video! I’m going to try both the jam and the pies and I can’t wait!

[@clairequinn8665]

It was very interesting to watch you doing the jam😊

[@marciahohn4521]

oh my word...that PIE!! I wished I had a fork, to try it!

[@sandydowling4764]

Very interesting!!! You made this look so easy!! I’m going to make strawberry jam this year!! Thank you🤗

[@carolynmoody9460]

I love how you give tips as to why an how you do things ❤ BLESSINGS

[@alayjahf7684]

Wanted to say THANK YOU!! Hot packed my first strawberry fruit spread today 😉 4 pints and a little partial jar for snacking now! So thorough

[@patsyrhodes6342]

I enjoyed this so much ❣️ I have lots of strawberries in my freezer, so I’m going to try to make this!!!! Thank You, I’m new to your channel and so happy I found you ♥️♥️♥️♥️♥️

[@lisastabfurth5448]

Loved this video. I enjoy how you explain things.

[@kelleydufour3463]

I found you channel last week and I love your videos. I also love your teaching style. Thank you!!

[@kathyswett3667]

I have just started watching your your videos. I have enjoyed learning from you. Thanks for all you do.

[@cheryllytle4955]

That pie looks so good!

[@lesliepyper3629]

I love your “can do” attitude! You rock. 😎

[@patiencemclaughlin8297]

I appreciate your sharing your heart of canning. I've made 6 different canning recipes and love them all. Thanks you God bless

[@Nuffster1010]

I took your instruction and finished 7 pints of Jelly/Jam/Preserves this afternoon and they came out awesome! TYTYTY!

[@alverianail7433]

I love watching you and your family. I wished I lived by you so I could learn more from you.. I just love watching you.

[@pamskinner9490]

As children we used to so enjoy putting the scraped off foam on our morning toast. A very special treat!

[@stephaniemarley2193]

I made this Jelly on Tuesday and it came out perfect!🎉

[@donnainmt]

That is way simpler than using pectin! I'm trying that next time I make grape jelly!

[@lynettepavelich7540]

Really enjoyed this! Learned extra tips when they don’t seal; really appreciated this! Thanks!💖

[@latauarobison6521]

You make me hungry.. strawberries are my favorite. Next time I can I will try no pectin. Thank you for sharing your beautiful recipes….

[@charlotteamodeo3031]

That pie looks yummy. Thanks for the jam and pie recipe.

[@Sarah-zg5qs]

Another great video. Thank you for sharing and I did copy the recipes also. GOD is GOOD All The Time!

[@Ruthannzimm]

Thank you!!!

[@Sarah-zg5qs]

@@Ruthannzimm Thank you for teaching me a new way of cooking, and preserving food. I appreciate you

[@fallenangelwi25]

Everything looks so yummy 😋

[@alidec3542]

Thank you so much. I love that recipe 💜💜💜

[@shawnmcpeak6184]

Ruth Anne , you went kidding about the wind. Wow.

[@vjohnson2400]

This is the method I have used to make jam, jelly and chutney for the last 40+ years. I never use pectin, either homemade or store bought. Success every time and the jams etc keep fresh in a dark, cool pantry for at least 2 years.

[@jensoltis6230]

How long does it take to cook for a good consistency? I have 2 gallon bags of mulberries that I collected and want to do this without the pectin. Last year the mulberry jam was too thick.

[@magiccitymama1620]

I learn so much from your channel. This answered several questions I had about making jam and sealing jars. Thanks!

[@heatherfarmer6248]

I also looked into the difference between jam and jelly... jelly is made from the juice with no fruit bits in the end product, whereas jam is (in my opinion) the best because it has fruit bits.

[@hildachacon001]

Love your apron styles & patterns. Where do you get them? Thank you for your magnificent videos of family, food & your animals. Love ‘em all! ❤️ 0:01

[@pauletterichards4755]

Enjoy your videos so much.

[@Ruthannzimm]

I'm so glad!

[@traceywakefield3883]

In New Zealand we call it jam. Jelly is a cold desert made with gelatin, normally eaten with ice cream.

[@muffin092703]

My mom made the strawberry pie. So wonderful. I wish I could send a picture. We were wondering when the best time to take it out of the freezer would be good before serving?