Peach Jam without Pectin | Useful Knowledge

Peach jam without pectin is easy to make. Learn how to make peach jam the fast and easy way. Peach jam without pectin has only three ingredients: peached, lemon and sugar! Recipe included.
We show you the easy old fashioned way how to make and can peach jam without pectin. It's very easy to make and we show how to can peach jam in mason jars with NO WATERBATH. Enjoy the bounty of summer peaches even during the winter!
Note: An example recipe of 5 cups crushed peaches, one lemon, and 5 cups of sugar will require (8) 8 oz mason jars (jelly jars) for canning.
We use peach jam on homemade southern biscuits and toast for breakfast. I have even used peach jam as a topping for homemade ice cream.
Canning jam is a big part of the summer at most homesteads. Eating this peach jam no pectin is a pleasure.
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Man with the Knowledge: Jamie Hardy
Editor: John Andrews (UberonN)
Creator: Mark Davies
Email: [e-mail]
Bama Country Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
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[@tclodfelter8789]

I'm SO PO'd!! MY peach tree was FULL (branches bending over to the ground) last night so I said "I'll pick them in the morning"! WRONG!! The deer ATE over half of the peaches last night! I sat the basket down to start picking peaches and bent up to see BARE BRANCHES!! I looked around to make sure I was at the right tree!?? I KNOW I had that "deer in the headlights" look!!! I hope they enjoyed them!??? They even ate everything on the ground!! I was going to get the pits to grow some more over winter!! WRONG AGAIN!! LOL

[@useful.knowledge]

Wow!! That’s awful!!!

[@selenuhhbamf2383]

Oh no!!! I can only imagine how upset you must’ve been!!!

[@tclodfelter8789]

@@selenuhhbamf2383 I guess it's just part of living in the country! LOL

[@marystorozuk6895]

Yep I know the feeling. The deer got ALL the grapes on the other side of my fence. Thank goodness they can't get in to the yard!!

[@alphahoss1947]

I would’ve just had peach fed Venison had I caught them 😏

[@garysimkins2179]

I am your neighbour to the north, in Canada, and I love your channel and recipes. There is nothing more reliable than a good ol' southern recipe, and I am so looking forward to making some of these jams. Especially this one. Thanks so much.

[@useful.knowledge]

Hi. Thanks!! We are getting some of your icy winds tonight! I just got finished putting straw over my strawberries. Of course it’s nothing like the cold you get. Thanks for the kind comment!

[@LoisAandEdwardCBross]

I think you could peel the peaches much more quickly and easily. All you have to do is place them in boiling water for 35 seconds! The skin will practically jump off of the peaches when you treat them in this manner. This also works for tomatoes! Lois

[@elainehowe1942]

I made this jam and turned out perfect! I’ll something my nephew taught me is to put a Pat or two of butter in peaches to prevent the foam and it works every time! Thanks

[@useful.knowledge]

Thanks!!

[@shirleypaadi5877]

😍

[@tammyhollandsworth6783]

Wow! I was looking for a easy jam recipe. I’m getting my Colorado peaches today. This is gonna be the first time I’ve ever canned. Thank you so much. I’ll let you know they turn out! 😮😊

[@useful.knowledge]

Sounds good. I saw your other comment. My elevation is only about 650 ft above sea level. We are almost at the end of the Appalachian mountains in north Alabama.

[@tamara25252]

I don't know what pectin is, but I look forward to making this jam. I have a peach tree on my patio, and I think next spring season it'll start making peaches. I can't wait to have so many uses for them.

[@PepperDarlington]

The day after watching your blackberry jam with no pectin vid last week I picked a heap of berries from the hillside behind the house. My wife made several jars the following Monday using less sugar and it was amazing! Pretty sure there's no jam left 🤣

[@useful.knowledge]

Awesome!! Thanks!

[@ArtsyLadyCrafter]

How much less sugar did she use? Is the amount of sugar critical to making this a good recipe? I want to reduce as much of the sugar as possible. Hoping to make some jam with sugar substitutes or at least 1/2 cane sugar and 1/2 natural or sugar substitute. I also heard that clear, sparkling jellies can only be made using real sugar. 🙁

[@caroleunderwood953]

Looks so good!

[@kentonmcj6635]

First time ever making jam. This was AMAZING!

[@useful.knowledge]

Awesome!! Thanks!

[@kimstitcher1503]

Thanks for another great recipe

[@noterg3776]

TIP: If anyone is worried about not finding lemon seeds and then they end up in the final product, squeeze them into a plate before hand and take out any seeds, then you won't have any in your jam! Nice Video Tutorial as well!

[@useful.knowledge]

Great idea!!! Thanks

[@hildavandergriff1730]

Great, can’t wait to try your methods 😁

[@GeorgeAlexanderTrebek]

Man i wish i could try that... looks amazing!

[@rcor0net304]

Beautiful color when homemade!!

[@shanewilson765]

Love your Jam videos.

[@useful.knowledge]

Thanks!! We appreciate it!

[@BabbieBW]

Love your tips!

[@useful.knowledge]

Thanks!!!

[@ElliesDonna14]

That’s how I do tomato juice, salsa and tomato paste. Just turn them upside down the back up. Never any issues. Can’t wait to do the lemon jelly and now the peach jam. Yummmm

[@sjmullen9011]

Unbelievable! This method is new to me. Total game changer for me. Thank you so much for the videos!!!

[@useful.knowledge]

Thanks! I’ve made three batches so far this summer. They all turned out great.

[@calibean7736]

I love your videos. They are clear and simple. My daughter turned me on to your videos as she’s been canning for a couple of years. Finally got the courage and made my first batch this morning. They sealed beautifully. Thank you so much!

[@useful.knowledge]

Thanks so much! I’m actually canning a batch of Peach Jam right now! 😂

[@reeddanielle6094]

Nicely done!!! Thank you!!

[@useful.knowledge]

Thanks!

[@gatorgotme]

Freakin fantastic! Thanks so much for the “knowledge” imparted!

[@useful.knowledge]

Thanks!!!

[@cynthianichols5020]

Love your information!!! Keep it coming, please!

[@useful.knowledge]

Thanks!

[@mzohio2u335]

Omg… thank you , I can’t wait to make my 1st jam

[@wandaparker6183]

This is my favorite.. I'm so making this Thanks so much for sharing 😊.

[@georgianative6148]

Loveeee peaches! Really cool video. 🤩

[@useful.knowledge]

Thanks!!!

[@georgianative6148]

@@useful.knowledge my mother and i followed your instructions to the best of our ability and it turned out awesome. Beautiful peach spread 👍🏻 she was surprised how easy it was. Taught her something new!

[@kaylakay9396]

I'm obsessed with your channel!! I'm always checking for new videos. Thanks for teaching us your ways.

[@useful.knowledge]

Hi. Thanks so much for your kind comments. We really appreciate it!

[@verniemax]

Looks so good and oh so yummy!! YUM 😋! Tfs!!

[@useful.knowledge]

Thanks!

[@bluerivercountry]

Yummy 😋 🍑 Easy peasy lemon squeezy 🍋

[@tammyjones3315]

I love peach everything. Will definitely be making this. I also love open kettle canning. Thank you.

[@useful.knowledge]

Same here!! I love peaches. I can’t wait until peaches are ready this coming summer so I can make some more jam.

[@rhondawilliams2140]

Making my first jam ever today. Thank you for helping me with process. Water canning mine though.

[@useful.knowledge]

Awesome!! Best of luck making jam!! We are some of the peach jam this morning.

[@luv2luv720]

I'm so excited to do this method also for my first time!!

[@cookingwithmarouf6780]

Thank you for this excellent video! This video was so helpful with so many information!!

[@useful.knowledge]

Thanks!!

[@joycenagy3140]

Very nice.

[@useful.knowledge]

Thanks!

[@centaurialpha7527]

Your method is the most easiest one I found❤

[@useful.knowledge]

Thanks!

[@Dr.eggeaterr101]

My mom and grandma used to do their canning the same way (open kettle method) I do the same with all my caning.. just filled cooked chickpeas for hummus, waiting for my peaches to ripe on the tree, we’re serious peach jam fans, great recipe as always.. thx!

[@useful.knowledge]

Awesome!! Thanks!!

[@4cfaith]

Hi can you do the “open kettle method “ for beans and other veggies

[@useful.knowledge]

Hi. Unfortunately the answer is no. Non acidic items like beans require pressure canning.

[@Dr.eggeaterr101]

@@4cfaith we used to dehydrate the vegetables instead of canning, nowadays we are lucky to have dehydrator machine, I have 3 some days they run all together :)

[@joeyhardin1288]

Thanks Jamie. Love peach anything. God Bless, stay safe.

[@useful.knowledge]

Thanks! God Bless you also!!

[@poonamafroza5649]

Thx for the recipe..I have learned from you a lot .

[@useful.knowledge]

Thanks!!

[@rosemarie7830]

Using right tools and satisfying final product look. Thanks.

[@useful.knowledge]

Thanks!

[@slim9559]

I used this recipe today and it turned out great. Thank you for the information.

[@useful.knowledge]

Awesome!! I made a batches this week myself. Thanks!!

[@kathleendabney2740]

I love peaches. That’s a unique recipe, I need to try it. They look yummy.

[@useful.knowledge]

All of my taste testers like my wife, daughter, and work crew love it. It’s got a little tart and then real peachy finish.

[@lers4201]

Thank you.

[@carmendoyle9786]

Wow this be great on ice cream

[@useful.knowledge]

It is!!!!!

[@carmendoyle9786]

@@useful.knowledgesome one told me to brand new needle nose pliers clean them and just pull the pit out and easy 😂

[@fannieallen6005]

You make ot like I do. Never had a jar to unsealed before time to eat. Thank you.

[@useful.knowledge]

Thanks!

[@ednachapman7536]

I enjoyed your videos

[@useful.knowledge]

Thanks!!

[@DavidD6969]

I've tried this with mangos today and so far so good 👍

[@useful.knowledge]

I saw your question last night. I have honestly never used it with mango. Did you use the same amount of lemon or any extra?

[@thegoodkidshow]

Buddy, i did exactly as you said. And,,,,,, Its perfect 😍 Delicious…. Thank you friend….

[@useful.knowledge]

Awesome!! Thanks!

[@thegoodkidshow]

Using this method, how long will the jam last in a cool, dry, dark room?

[@mickeyroberson9082]

Thank you

[@useful.knowledge]

Thanks!!

[@dallascalderon6530]

I'm so grateful to you for making these videos. I lost my Grandma when I was 9 yrs old. Needless to say I wasn't interested in cooking. And I'm scared to death of pressure canners and cookers. Did your family ever do milk canning or dry milk?

[@useful.knowledge]

Hi. Thanks for your kind comments. I miss my grandparents everyday. I also use the knowledge they shared with me just about everyday which is why the folks at work talked me into doing these videos. They never did can or dry milk.

[@mariakuthur]

❤

[@emanzahran2772]

Thank you very much for the recipe, and I want mention that lemon contain pectin so you don't need to add external pectin soo good but I see that there's a lot of sugar so i will try the same recipe with more less sugar

[@ArtsyLadyCrafter]

Yes, the amount of sugar in these fruit canning recipes frightens me. It's because I buy sugar-free, no-sugar-added, low-sugar, etc., jams and preserves and other things. I helped my Mom for years and cared for her for 5 1/2 mos before she passed away 2 yrs ago. She had diabetes and other conditions. I adopted low-sugar eating from dealing with her condition. I think this recipe will work out fine with me reducing the sugar. I'd like to make pretty, transparent jellies too but heard that the only way is to use real sugar, or cane sugar. 🙁

[@tfcig2019]

Just grabbed some peaches few days ago. Not enough for this, but enough for homemade ice cream. After watching this again, will have to go to Peach Barn to get more for jam/jelly...lol!

[@useful.knowledge]

Hi. I have a peach farm about a mile from my place. I know what you mean about peaches and homemade ice cream!

[@ruthfields3874]

I would love to see you do a pear preserves video. I've lost my mom's recipe. And the one at buccies and other places are just nasty. Once again a great recipe

[@useful.knowledge]

I will do that when they get ready.

[@FeliciasJourney27]

I know i always comment on your videos but i love this. I hate water bath canning. I had to come back to your video because i didnt remember how long to leave it turned over before i flip it right side up. Thanks! Have Kudzu jelly making right now.

[@useful.knowledge]

Thanks for watching and we love everyone to comment. Kudzu jelly…..I haven’t heard that In forever! That’s awesome!

[@FeliciasJourney27]

@@useful.knowledge it turned out well! You should go pick some if there are kudzu in your area. You might get lucky with some late bloomers.

[@useful.knowledge]

Thanks! I will definitely check it out next summer.

[@MommeeMadre1]

My favorite canning memory is making pancakes or biscuits then eating them with that partial container of jam for supper on canning days! Yummmmm!!!!

[@useful.knowledge]

Awesome!!! Thanks for sharing!

[@rachelstrahan2486]

👍

[@kamikazitsunami]

I like to leave some of the skin on my peaches because it gives texture. I also like mine chunky.

[@DarkMoon3693]

I was wondering if you could do that so thank you for answering my question! :,)

[@rehoboth_farm]

I always use the peach peels and a bicycle pump.

[@theinterviewers6565]

Excellent contenant as usual, what if you try something with zero calories sugar (sweetener) do you think that the result will (delicious) !!

[@felitablack259]

Jaime have u ever made peach jalapeno jam. thanks for the peach jam recipe I have made your strawberry jam and the apple jelly

[@useful.knowledge]

Hi. Thanks!! I haven’t made the peach-jalapeño. It’s most likely really good!!

[@sandrarichardson2713]

You would probably be a good person to ask...or maybe some of your viewers would know. I gave a friend some kumquats and she made marmalade. She mentioned that you cook it with the seeds because natural pectin is in the seeds of citrus. Like you, she removed the seeds before putting in jars. Never heard of a lot of things in canning--newbie in that arena...but was fascinated to hear of the open kettle method. Thanks for an enlightening video...nice camera work. Jesus bless.

[@useful.knowledge]

Hi. Thanks for your kind comments. If you find some old canning books, the open kettle method is in there. The open kettle method which I was taught as a child was the recommended method before water bath. I use it for anything that can be water bathed such as jams, jellies, marmalade, preserves, and tomatoes. These are all items considered acidic. The open kettle and water bath can’t be used for items like green beans or potatoes because they are not acidic and requires pressure canning. The simple key to open kettle is to get the hot product into the hot jars quickly after turning off the heat and get the lids on. If this is done quickly like I show in our videos, they will seal every time. About the lemons. The seed do have pectin. I was really just trying to get the natural pectin out of the peel. But the seeds are definitely a bonus as well as the pulp. That’s and all the best canning.

[@sandrarichardson2713]

@@useful.knowledge Used ole google to read more on this method. Of course, you are probably more informed on all this, but I saw where it is not an approved method any longer. Sort of on the fence. But, you're still alive telling folks how to do this...lol. I'll think about it. Thanks a million. Jesus bless.

[@useful.knowledge]

@@sandrarichardson2713 Hi. I think I read that it became non-approved sometime in the 1980’s. Sure Jell even had the open kettle method on their instructions up until the early 80’s. I can over a 100 jars a year using it and never lose a jar. It did fall out of favor at some point. My theory is that folks didn’t work quickly and the jelly/jam cooled down too much so you didn’t get a seal. The truth is that water bath is only going to get to 212 deg so there is not really much extra heat, you just don’t have to work as quickly. If you feel uncomfortable using the older method, by all means use the water bath. I honestly do not care what folks use. It’s just great to see more folks canning.

[@carolepitts9467]

I’m so excited to try this!!! Question. If I want the consistency to be a little thicker, how long should I cook the peaches? Also, the jars will not need to be refrigerated. Is that correct? Thanks so much for posting this!

[@useful.knowledge]

Hi. Just a few minutes (3-5) longer will make it thicker. You just want to be careful not to make it get too thick that it will bend a spoon after it cools🤣. The method that I use is an old timey canning method called open kettle canning. It’s a real method that’s in all the old canning books. I was taught this as a child. The jars are shelf stable for 12-18 months and don’t need to be refrigerated. The jam will last several weeks in the fridge after opening.

[@carolepitts9467]

Thank you so much!!!

[@zociologia]

Related question: are the jars heated in the oven part of the canning method ?

[@useful.knowledge]

Hi. Many old timers heated their jars in big pots of hot water. I did that for years until I got to the point that I was tired of getting burned. One night when canning something, I put the jars in the oven and that was it. I’ve done this for at least 25 years

[@mawmaw1833]

My mawmaw did that with her sausage as well!

[@aradawnk]

I’m glad you said they will start ceiling after 30 minutes because I would’ve been worried. Trying this method today. What if they don’t seal? Can you put them in a water bath then?

[@useful.knowledge]

Hi. Yes, you can water bath them if they don’t but if you got the hot peach jam into the hot jars, they will seal. If you let the peaches cool down and then put in the jars, they won’t. You should have some already sealing.

[@magoofam]

So glad I came across your channel. Just made this recipe. My first time to do any sort of canning. How long will they last in the pantry? Mine made 7, too.

[@useful.knowledge]

Hi. Thanks! Once sealed, they will last at least 12-18 months in the pantry and several weeks in the fridge after opening.

[@angelaryanrnbsn2764]

Waa the Jam runny?

[@magoofam]

@@angelaryanrnbsn2764 Yeah, it's kinda runny but the taste is so good. We really love this recipe.

[@Faith-je3vt]

Recipe tastes good just to runny

[@d3bby943]

Hi . Can you show how to can pinto beans without a pressure cooker. Thanks 😊

[@jessicaleclercq853]

Hello, how long can they keep once sealed?

[@MsElementals]

Can I put the lemon in when mashing peaches instead?

[@a_radom_user794]

Do I need to put these in the freezer after I can them using this method? I am new to this, but have wanted to learn for a while now. Thank you

[@useful.knowledge]

Hi. After they seal, I place mine in the pantry. The last at least a year.

[@2ofakind172]

Do you have an apple butter recipe for canning????? Or a blueberry jam???? Love your channel!

[@useful.knowledge]

Hi. I will be putting out an apple butter video in September. We have a Blueberry Syrup video. Just cook the syrup another 10 minutes and you’ll have jam. Here’s the link for the Blueberry Syrup: kzbin.info/www/bejne/eH3blXtur6tse6M

[@tracyhowell744]

This is awesome! Does it basically work the same with apples and pears?

[@useful.knowledge]

Hi. Yes it would work for apples and pears. I haven’t had a chance figure out the exact proportions of sugar and fruit but it would work.

[@sheilajalbert1398]

you saved me a lost o time

[@useful.knowledge]

Thanks!!!

[@AmMo.223]

First time canner here. How soon after canning, via the open kettle method, can the jam be used AND how long is it good for? 🤔

[@useful.knowledge]

Hi. You can open a jar the next day. The jam will last 12-18 in the pantry.

[@lindacaldwell6251]

That's how I do my spaghetti sauce!!

[@micheleschuster0712]

you don't process them in water bath? Turn them over and you're done?

[@useful.knowledge]

@micheleschuster0712 Hi. I do not water bath. I use the open kettle method as I was taught by my grandmother which was the recommended method for jams, jelly, and tomatoes up until the 1980’s when water bath became recommended. The key the open kettle is to get the hot product in the hot jars and get the lids on quickly. Mine seal every time.

[@michelleprull4105]

Have you tried this method with reusable lids like Harvest Guard? I wonder how turning over works when you aren’t supposed to tighten lids very much?

[@useful.knowledge]

Hi. I really haven’t tried it with reusable lids. Honestly I got on eBay and bought enough lids to last two years.

[@amirordonez7589]

can i use limes

[@patriciaterranova1074]

Thanks, I like the fact you have no need for pectin. I worry about how long you can keep this jam. It looks like you didn't reference the headspace needed on the jars, can I assume 1/2 inch?

[@useful.knowledge]

Hi. There’s no issues with longevity of the jam. The peaches are already acidic and then the addition of the lemon even more. I use the bottom of my canning funnel as my headspace reference. I’d say it’s close to 1/2 maybe a little less.

[@LilPoopsie]

Patricia, I'm new to canning but I've noticed alot of recipes for jam use about 1/4 inch headspace iirc.

[@Family_files_]

Thank you for sharing. How do you store the Jam? Fridge, freezer, or shelf?

[@useful.knowledge]

Hi. In the pantry for 12-18 months. They also last several weeks in the fridge after opening.

[@Family_files_]

Thank you

[@kristineeppley3267]

Don’t have a lemon, an I use lemon juice, if so how much. Thank you love your videos

[@useful.knowledge]

Hi. Thanks so much!! 3 tablespoons would be the amount of juice I normally get out of a lemon that size.

[@DavidD6969]

So can I do this with mangos?

[@robertayoung1042]

Is there a way to print the recipe?

[@raziatokhi6283]

I wish we didn’t have to use so much sugar,After you jar it wear do keep it on the shelf or fridge thanks can I make it with honey?

[@useful.knowledge]

Hi. Once sealed, I store them in the pantry for up to 12-18 months. After opening, I store them in the fridge for several weeks. I haven’t tried it with honey. You could make a mini batch to see how it tastes.

[@MsElementals]

forgot to ask with last comment. can i mash the peaches and refrigerate for 24 hours before making the jam? Thank you! Love your videos!

[@useful.knowledge]

Hi. I think you could do that. The peaches may discolor or darken a little but it’s not going to harm the flavor.

[@jennifergrottenthaler6563]

Can u do a video on tomato jam no pectin

[@rebeccashetter2309]

Thank you so much for this ... Will this work for quarts too?

[@julieslittlepatchofdirt95]

Look into making a peach peel jelly. 👀

[@useful.knowledge]

Awesome idea!

[@blaqfish]

What does turning the can over do? Thank you.

[@useful.knowledge]

Hi. It’s an old canning trick to make certain that any contamination that may have gotten on the lid during the canning process is destroyed by the hot product.

[@lindacaldwell6251]

Yup!

[@shannonconrad2594]

Is it necessary to peel the peaches? I love eating the skins, so I wondered if your could leave them on when making jam. 🤔 Thanks!

[@useful.knowledge]

Hi. Its not necessary to peel them. It’s a personal preference. That’s what’s cool about homemade. Make it to suit you! All the best!

[@mimiohnine]

I agree with keeping the skin on!! I’m going to make this this week!! Peach jam is so good!!

[@wishbone54]

Fresh peaches are really expensive here. Is there any reason why I can't use canned peaches?

[@musiclady8621]

I followed your recipe to the tee, and my jars did not seal at the end. Wonder what I could have done wrong?? This was my first time canning. Maybe it took me to long to get them into the jars?? I was so nervous about getting the tops wiped off really good, so maybe it took me too long? Or maybe I didn't tighten the lids tight enough before I turned them over for the five minutes? Any suggestions? I am trying not to let this disappoint me since it's my very first time at canning anything. Thank you.

[@useful.knowledge]

Hi. Make sure the jars are completely cool because it can take up to an hour for them to seal. Here’s what to do if they didn’t seal after cooling. Put the jam back in the pot from all the jars. Wash the jars and use new lids. Now slowly heat up the jam in the pot to boiling. Once it’s back to boiling, fill the jars, wipe the tops of the jar, and get the lids on quickly. Just try to get the jars filled quickly and the lids on quickly (try to get this done in 5 minutes). I tightened my bands fairly tight and then turn them over.

[@theinterviewers6565]

The one who disliked the video is your jealous neighbor hahaha just kidding

[@useful.knowledge]

Could be!! Nothing is as competitive as having a better recipe than a country neighbor.

[@tncobra33]

Will this peach recipe work with mango as well, using the same process and amounts?

[@useful.knowledge]

Hi. Mango is not acidic when ripe. If I were coming up with a recipe, I would make it similar to our watermelon jelly video but with the bits of fruit. Basically add pectin and lemon juice.

[@tncobra33]

@@useful.knowledge Thank you, I enjoy your videos, very helpful, keep up the good work.

[@francesnaylor6832]

I have read some recipes where they directed you to leave the skin on. Is this a preference for the cook. Your thoughts....

[@useful.knowledge]

Hi. Yes, I honestly don’t like the peel. I’m not sure it would be good in the jam.

[@charlottejackson2792]

I where can u get the machine that test for acidity?

[@useful.knowledge]

Hi. You can get it from Amazon. The one just like mine is $50

[@lindadinarzo1943]

Can I can peaches in syrup the same way without using a water bath or pressure canner.

[@useful.knowledge]

Hi. That’s how I can them.

[@theRonnor58]

I was wondering if you could do this without sugar. I'm trying to cut back on sugar in my recipes, and I am curious what the sugar does. My peaches, are super sweet already, why add more sugar?

[@useful.knowledge]

Hi. You could do that. It’s going to be more like a peach sauce. It would probably still be tasty but just wouldn’t gel as well without sugar.

[@markharris9692]

How long do you leave the jars in the 250 degree oven?

[@useful.knowledge]

Hi. 15 minutes is plenty enough. I usually put them in about the time I’m heating up to peaches.

[@nallely1631]

Do the lids have to be warm or hot when using this method?

[@useful.knowledge]

Hi. I was taught to warm the lids. It works so I always do that. I’ve had people comment on some of our other videos and say that they don’t.

[@francesnaylor6832]

I don;t have a lemon, can lemon concentrate be substituted?

[@useful.knowledge]

You could try it with a smaller batch. The reason I put the whole lemon in is to pull some of the natural pectin from the lemon.

[@tinahogarth2687]

What's the purpose of using lemon. Does it help keep the consistency and color

[@useful.knowledge]

Hi. It helps with the gel and also does help the color.

[@rebeccafields4057]

Can you substitute sugar with Splenda and still jelly up?

[@useful.knowledge]

Hi. I honestly can’t answer you because I haven’t made jelly with Splenda. Many folks are making jelly with no sugar pectin and Splenda. All I can say is that if you are not diabetic, make the regular jelly because the no sugar pectins contain chemicals that I can’t pronounce.

[@rebeccafields4057]

@@useful.knowledge thank you so, I'll have to experiment and see how it turns out. When I do I'll let you know what the results were. And yes when I started learning to make jelly's and jams I didn't want to use pectin for the same reason of all the chemicals.

[@sacnictepena6617]

How long are jars supposed to remain in the oven for?

[@useful.knowledge]

At least 15 min in the oven at 250

[@SunnySouthernCA]

I do not know what I did incorrectly making blackberry jam. I picked 3.5 cups of berries used 3.5 cups of organic sugar, rolling boil until the temperature hit 104c. I canned using the kettle method, came back to it later and the jam was so thick it did not budge. What did I do wrong!???

[@useful.knowledge]

Hi. How long did it boil? I cook mine slowly until it begins to thicken and check using a plate. With that said the 219/220 deg should have worked. Thick jam just means it was cooked a little too long. It can be saved. Put all the jam back in a pot and add about .5 cup of water (maybe a little more to get the jam a little runny). Slowly bring it back up to a simmer, check the gel with a plate, and can in clean jars with new lids. Check out our blackberry jam video on the channel.

[@SunnySouthernCA]

@@useful.knowledge It was a rolling boil for at least 15 minutes. Maybe my candy thermometer is off. I will try and thin it out. If that doesn't work I'll use for smoothies 🙂 Thank you so much.