Making raspberry jam

We got a very good raspberry yield this year! This is how I make our raspberry jam.
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[@jrand2631]

This takes me back to when my grandma made jam. She made several hundreds jars of jam every year, every kind of jam - strawberry jam, raspberry jam, blackberry jam, gooseberry jam and so on, but I've never seen it sealed with wax like you do. She would cook the jam like you, put it in heated jars also like you do, but then she would put the jars with the jam in it, in a large pot and get the temperature up to 100 degree celsius again, and then she would put the lids on, and as the jars cooled down, the lids were firmly sucked down tight from the vacuum the cooling created inside the jars. It stayed fresh for years. :) It is always interesting to see how other people do things different, and great video. :)

[@Cadwaladr]

The wax is a fairly common method; my grandpa used to make jam that way too.

[@polyjohn3425]

That's the most common method for jarring I've seen, it has the added benefit of sterilizing the jars and their contents as well as sealing them. I've never seen this wax method before, and considering the jam is exposed to open air after it's cool without re-sterilizing, I don't think I'd be comfortable eating anything preserved in this manner.

[@KaZiK_LT]

Never seen anyone using wax for sealing jam too... Just twist the jars while they are still hot so it will lock itself while cooling. But using wax for sealing already cooled jam looks pretty reasonable. Still it's a weird to me :D

[@bmedicky]

Remember that he added some preservative to the jam pot, so maybe that makes this approach OK.

[@purpleshug6791]

Wax serves same purpose as lid and ring! Seals out oxygen! The real upside to this is family time !!

[@00nerd4]

Step 1: Collect fruit Step 2: Put under power hammer Congratulations, you've made jam ;)

[@ElizabethGreene]

I expected this too. :)

[@kabulozous]

Torbjörn says in the description of the video: "This is how I make our raspberry jam" For those who think it's a lot of sugar, it's simple, put less when you make your recipe and be Happy!!! Thanks Torbjörn by one more👍

[@eugenemotes9921]

From Ultimate Blacksmith, to making Awesome Raspberry Jam.😋

[@SherryPM72]

Hay, raspberries and blackberries are supper!

[@messina492]

Exactly what I taught 😂

[@lutheduck]

First time seeing someone using a wax seal on top of the jam... great idea! My grandmother used to close the lids as soon as its pored to the jar which would end up in making "vacuum" seal when hot air on the top is cooled down

[@torbjornahman]

Yes, that is a good idea also, but old recycled jars don't necessarily hold the lid tight enough.

[@stefanpeterwolf7458]

Marmelade never gets toxic, even mold on jam is edible, the high sugar content prevents all the bad "guys".

[@Bent-rAgE-559]

My grandma always used wax when she didnt use a pressure cooker good to see old school still around

[@stefanpeterwolf7458]

Another method is to fill in the simmering hot marmelade into a jar, close the lid and turn it upside down before you fill the next. Let them cool like this (upside down) and turn back upright for storing. This way the hot marmelade touches everything inside and will kill all bacteria and mildew spores. I've never seen anyone putting preservatives into home made marmelade! BTW: if you ever find mold on marmelade or other high-sugar-foods, it is non-toxic. Just take it out with a spoon (you could even eat it but of course it looks gross) and the marmelade is perfectly safe again. The mold types that poison food like bread or cooked rice (said to be very toxic and invisible!) do not grow on sweet food.

[@ameturephysicist]

Love it when we get to see your other hobbies! :⁠)

[@stefanopassiglia]

I use 1/3 of sugar in weight, pectin, and the juice of one lemon for each kg of fruit, but for dark jams I can go with less lemon. I let the fruit macerate in sugar+lemon for a few hours or even overnight in the fridge, then I let it boil as you do, skimming foam etc. Less sugar, less sweet but you taste the fruit more. Also, the acidity of lemon prevents any risk of botulin (because I use less sugar) To create an airtight seal, I do as my granma used to do: close the lids tight and set the jars lid down immediately after pouring the jam in them and until cool, no need of paraffin wax.

[@jpallen719]

My aunt used to make raspberry freezer jam, it’s basically ground fruit and sugar packed into jars and kept in the freezer. I like both methods one keeps longer than the other, but my family had so many freezers in their basement there was always room for 12 jars of it:)

[@brendonmize]

Another example of how you are awesome at everything. Thank you for posting this.

[@Quanswiese]

Nice video as always! The paraffin and preserving agent are completely superflous imho though. We have a big pot in which we pasteurize the filled and closed glasses instead. Be sure to close the cap while the jam is still hot, then there is a vacuum when it cools off. The jam is good for many years then. Also, there are funnels with a wide opening, so you can fill up the glasses much faster and without any jam getting on the rims.

[@dennisfischer9930]

Lovely! I live in a similar climate, and it's nice to see nature's summer bounty preserved for the winter and later. Thanks for sharing.

[@msblades5382]

Mr. Ahman. My grandmother use to make craipes like that when I was young. We are Hungarian and I miss that style of home cooking. Thank you for letting me relive my past in this video. God Blessyou and yours from me and mine... Martin

[@torbjornahman]

Thanks Martin!

[@m80wulf]

martin, i make craipes like that every Saturday and i'm the only one in my family that makes them its good to see i'm not as strange and my family says i am lol p.s. i to am a martin just from the u.s.

[@Pinion396]

Very chill. I like your cooking videos as much as the blacksmithing ones.

[@krisp33bacon]

I love your videos. Always relaxing, always informative, and always enjoyable.

[@janerdmann3380]

We dont use wax, instead we close the lid when the jam is still really hot and put them upside down. My girl is eating jam made this way from 2014 right now and it is perfectly fine (also with no added preservetives). Greetings from Germany!

[@ronsbeerreviewstools4361]

Good job making the jam, and it looks so good.

[@jimbobtheimpaler8403]

Very thankful to have you share your skills with us.

[@SharpWorks]

This was very enjoyable to watch

[@Bent-rAgE-559]

Great job my grandma was from texas and did the same way thank you for the video

[@johndilsaver8409]

Hi. It's such a pleasure to see someone else using paraffin to seal the jam jars. My grandmother did exactly this. Here in the central US she made a variety of jams and jellies, but I think the wild grape may have been the best. Paraffin, just like you did. Bushels of wild grapes, and many many tiny jars of jelly. She reused every type jar imaginable. Thanks so much for posting this!

[@torbjornahman]

Sweet, thank you John!

[@lenblacksmith8559]

Mate what can't you do....you amaze me with your many varied talents, good on ya mate.

[@outofthink3423]

So that means you're a successful chef..👍👍

[@robroy5729]

Loved it. Excellent video Torbjörn Åhman

[@dadegroot]

Interesting choice to seal with wax. I just put the lids on when the jars and jam are hot, and the act of cooling forms a vacuum seal (the safety seal of the lid pops back in).

[@tellket]

Very nice and the first time I’ve seen wax as a seal in this application. Thank you for the post.

[@FANG1950]

That brought back memories of my childhood when my Grandmother use to make jams.... That looked Yummy... Bien Fait Le Jeune...

[@user-or3rv5zy6m]

Jack of all trades!!! Handyman! That's good!

[@mattlong6359]

Torjorn .., You could not blacksmith us up a funnel..??? Love you my brother another great vid

[@ericschwab409]

Dang it....now I’m hungry! Yummy looking jam! That’s a small fortune in raspberries you used there. 👍🏻👌👍🏻

[@crashwelder5337]

looks brilliant mate

[@rimmersbryggeri]

Thanks for showin everybody the perks of living in our country. I remember doing this exact ame thing in my granfathers house. Next time time maybe Rabarberkräm.

[@torbjornahman]

Hehe great idea!

[@juginstr1019]

Great job!.Aesthetics .Thank you for the video and enjoy watching it.I will try to follow your example.Good luck to you.

[@roseworld8091]

It looks delicious!!!

[@1hillbilly]

Big difference from how I do it in the states. Always enjoy your channel.

[@michaelsanchez8519]

You can make a video about anything and still captivate your audience. Good job sir!

[@kjuyfif]

Looks very tasty!!! Thanks!

[@pjhalchemy]

Yuuuhmmm! Zen and the art of Jamming! My wife was just talking about making some raspberry or blackberry. Who knew you were reading our minds. Nice Videography and the yum at the end made me giggle! Thanks!

[@torbjornahman]

:) Perfect timing. Good luck.

[@yanisazizov628]

I was wondering what it was all about ... Aaaaa! Here's what! Interesting! We need to try ...! Tack lärare! Du är bäst! :)

[@umcadimdetudooficial6737]

Very Very Good!

[@sheep1ewe]

I like the diversity on this channel. :)

[@fern6114]

Perfect Blacksmith and Man

[@airforce9872]

have to be honest your cooking videos are my favorite :)

[@torbjornahman]

Cool!

[@warrencook7805]

Looks good

[@Z-Bart]

I'd give you a blue ribbon at the county fair for sure. My mom used to make raspberry jelly. I can remember her squeezing out the yummy seed free liquid.

[@yopyopu3258]

man of many talents i see :D

[@doug817th]

Just planted raspberries this year. Hopefully next year I’ll enjoy my own.

[@rondavis191]

very good, I've never used paraffin for sealing . Always used Mason lids. as usual, good job. ;D

[@nissearkevid1995]

Nice. It would have been fun if Torbjörn had gone full Swedish Meal Time with this one 🤣

[@GordonjSmith1]

You should make your self a copper jam funnel. Perfect for filling jars with jam!

[@Cryptonat]

The raspberries would have never made it inside if it were me. So delicious.

[@amosue]

I don't know what it is, but my 2.5 year old loves watching this video. He's watched it at least 10 times, generally at least twice in a row. Thanks for entertaining my kid!

[@torbjornahman]

Ha ha, great!

[@JustinTopp]

I’ve been watching you for a while and this video helps me a lot because my plants give a 3/4 to 1 gallon per day

[@torbjornahman]

Cool. Good luck.

[@JustinTopp]

Torbjörn Åhman Thanks

[@tumblinjack]

Gosh, this is the fourth or fifth art you have practiced in your videos. What's next? Brew master? This another of your fine videos. Thank you & all the best to you.

[@slabbykid7303]

Väldigt intressant och avslappnande som vanligt!!

[@torbjornahman]

Tack

[@jeffsuper1025]

Very cool

[@Beaversham]

I use same way to make jam. Greetings from Russia!

[@FordFracture]

Thanks now I have to make toast and jam ! I was on a diet

[@UrakovAnton]

I do the same, but I remove the seeds with a screw juicer and at the end I pour sugar on top

[@SherryPM72]

I love raspberries and blackberries.

[@Blueshirt38]

Some of the best preserves I have had was my grandma's rhubarb jam.

[@joeldebeauregard5399]

it's crazy but whatever you do it's like a art

[@theeagle2610]

Masha's bear will attack you tonight for the jam,be careful Torb.

[@EricRtheModFather]

I love raspberries

[@PSPMHaestros]

This is sooo soothing, best "accidental" ASMR ever

[@torbjornahman]

:) Thanks

[@chaoshead666]

it first i got confused what channel this was on (im subscribed to cooking channels too) what a surprise :D

[@leonardfrankel8992]

03:22 for a sec it looked like he was going to add the timer to the jam :D

[@joeyh6372]

Couldn't have had better timing. My family just picked a large batch of salmonberries. (The Alaskan version of raspberrys.) looking forward to making a jam with them this way!

[@torbjornahman]

Cool!!

[@opwards]

i was still waiting for you to some how incorporate hitting something with a hammer! lol

[@dr.feelgood3716]

Excelente! Saludos!

[@dennisobrien3618]

I think you need to forge a spoon rest to keep your cooktop surface clean. Maybe something simple along the lines of some of your tealight candle holders (not that you need help in coming up with creative ideas).

[@sebastianaraya4375]

where is the hammer?

[@seanbush5313]

Sebastian Araya Vega that's how he opens the jars

[@seanbush5313]

And spreads the jam...

[@Kanjilearner]

Unnecessary for something like this.

[@FLHilde]

The perfect man!

[@moet1114]

U should definitely have a cooking series

[@CritterFritter]

My mother would add jalapeno peppers to her raspberry jam when cooking. Very good! I then took the jam and added it to barbeque sauce. Oh yum! Raspberry makes everything better.

[@torbjornahman]

ok, cool!

[@germancocco]

Good video.

[@justinbudreau4814]

I'm gonna need a video for those pancakes.

[@Cremantus]

Great... if the kids are older, a nice little high spirit aromatic shot is always welcome, a passionate brandy should do it with raspberry… or add a vanilla shell… to have a rounded flavor. Thumbs up!

[@PauloMonti]

Parabéns pelo bom gosto de seus vídeos! :) Congratulations on the good taste of your videos! :)

[@zhengbq]

Jesus the amount of sugar

[@torbjornahman]

Yep, but you don't eat jam like you drink your average fizzy drink...

[@Haim5333]

just check the store bought jam, i wouldn't be surprised if the sugar content is higher in those.

[@williamwagner8017]

In addition to sweetening the raspberries, right amount of sugar also needed to prevent growth of bacteria.

[@ericschwab409]

But I DO eat jam like I drink sugary sodas.....I like to eat jam and drink soda at the same time as a matter of fact! Lol!

[@berriee7848]

@@torbjornahman yes 😂

[@MichaelBerthelsen]

I assume you also sterilized the lids, or at least washed them with some of the preservative?😊

[@alaasadek4125]

Bravo from Egypt

[@tropifiori]

When I was a boy there was a field near a forest where berries grew. We would pick them - in big quantities. Mother made Pies and Jam and would bring them out of the freezer all year long. I hope you do not have bad forest fires in your area. Frank

[@torbjornahman]

Nice! Not in our area, but there are bad fires further up north... seems out of control at the moment. Scary.

[@tropifiori]

My father-in- law lives in Montana. They have big fires almost every Summer. Sometimes they burn until it rains in the Fall. Putting the fires out is sometimes not possible. Very frightening.

[@mduvigneaud]

Mmmmm, raspberries! :) I have some blackberries that I need to turn into jam (and some syrup!)

[@torbjornahman]

Great!

[@celsius2433]

Personally, if I were to seal with wax, I’d want to use beeswax rather than paraffin wax. Otherwise, looks delicious! I love making jam with fresh garden berries!

[@Sir.Leonardo.Scherer]

I will try this recipe right now.

[@torbjornahman]

Cool. Good luck!

[@Sir.Leonardo.Scherer]

I did it and it tastes great. Also made Banock. I only had 500 grams of berries.

[@katana24]

when y prepare mine y remove the seeds when it's hot and runny, yes you get less jam amount but the texture is better and you don't get the dseeds between the teeth witch is a bonus to me. Also i don't use peptin sugar, i use plain sugar and the peptin that the fruit may have

[@torbjornahman]

I kind of like the seeds, but they can be a bit annoying. I find that our berries does not contain enough pectin themselves, it gets too runny.

[@user-rw6hq8mf9u]

Your channel reminds me of the style MySelfReliance has, but with blacksmithing. Jam looks good too

[@justinbudreau4814]

Here we observe a wild Torbjorn picking Torbjorn Berries

[@torbjornahman]

:) Don't get too close...

[@dukaninteful]

Underbart! Kanske blir lite plockning i helgen. Har inte ätit frukost ännu och blev jätte hungrig på pannkakor! fy tusan!

[@torbjornahman]

Ha ha, låter toppen!

[@johnjude2677]

I believe rassberry is the best....mine are the ones that turns black...shure both are great. Thanks

[@rojeriooliveira9457]

Excelente. Manda um pote aqui para o Brasil

[@user-fk1cn1tq4s]

พี่โคตรเก่งอ่ะ ทำได้ทุกอย่างเรย

[@jmarth523]

Hey Torbjörn. I was curious if you have any concerns about botulism since you never got the jam above the temperature to kill the spores or does the preservative help in those regards?

[@torbjornahman]

Not sure, cases of that is very rare here I think.

[@dakel20]

Your cooking videos are always wonderful and relaxing.

[@torbjornahman]

Thanks. It was swedish pancakes!

[@DmitryKopytine]

Is 100 degrees C enough for sterilisation? Our you use it purely to avoid cracking? I read that people use 120-150 degrees. My grandmother continues to make conserves time to time. But in Russia we usually use one-off metal lids with a rubber seam and a special device to secure them. It's the first time I see wax used for this. Thanks for sharing!

[@torbjornahman]

I don'y know. It's mainly to avoid cracking.

[@pangpengmaster]

Mulberry is also growing fruits crazily this time in our place! Greeting from Indonesia!

[@torbjornahman]

Cool. Sadly there are just one or two kinds that can grow here.

[@killerkane1957]

Oh wow Brother Torbjörn! You make jam/jelly too! I’ve made plum, blackberry, and cacti jelly this season. Plus over 50 jars of pickles! I’ll trade you some cacti for your jam?!

[@torbjornahman]

Ha ha, great!

[@Esatpircsnart]

Two quick questions. First, you don't need to add any agar or pectin to help the jam set up? And second, considering the amount of sugar, do you really need to add preservative?

[@torbjornahman]

For the sugar I use one half "jam sugar" which contain pectin. For the preservative...I'm not entirely sure. The amount of sugar is actually on the slim side compared to other recipes so it probably helps.

[@amirfattahi6147]

good