Thank you! I knew you would have a video about this. You're my first stop when looking up homemade recipes.

@OutdoorsandCountryLiving

9 күн бұрын

I hope to make an updated video this year. We appreciate your kind words.

I was gifted 8 gallons of grapes today. I like your recipe the best out of the 6 others I've watched. THANK YOU for your knowledge and making this video. God bless you and your family.

@OutdoorsandCountryLiving

10 ай бұрын

We appreciate your kindness. May God bless you and your family as well!

so beautiful gardens,yummy jam...

@OutdoorsandCountryLiving

3 жыл бұрын

julie balbin thank you and thanks for watching!

Yummy grapes and grape jam perfect with toasted slices of bread

@OutdoorsandCountryLiving

3 жыл бұрын

Yes indeed!! Thanks for watching and stay safe. :)

Hi I'm new to your channel. I thought your 🍇 looked very nice. I just picked mine and am getting ready to make Concord grape jam that my dear grandmother taught me to make when I was 15 years old and I'm almost 66. I made my first Concord grape pie 3 years ago and it was delicious. Our grapes did a lot better this year, as last year there was nothing to pick. Your grape jam looked great and I know the whole house smelled magnificent! Thank you for sharing, as you did a wonderful job! ♥️🙏🍇👍

@jgates1027

11 ай бұрын

Where are you that you picked already? We won't pick til well into October.

@midwestribeye7820

10 ай бұрын

I'm not the original commenter, but I just picked and live in Northern Iowa.

Wow that one grape vine had a ton of grapes on it. Great video Leanne. I bet that jam is going to taste so good. I prefer jam to jelly myself.

@OutdoorsandCountryLiving

3 жыл бұрын

Thank You! It’s delicious!! Had some on toast this morning 😋. Nice harvest for the first crop from the vines. Thanks for watching!

@EarlybirdFarmSC

3 жыл бұрын

@@OutdoorsandCountryLiving Yes I bet it was very good! You are welcome. Have a great day!

After the processing, you can add water to the peels and seeds, recook, strain and make jelly out of it. It will be clear.

@OutdoorsandCountryLiving

2 жыл бұрын

Great tip, thank you for sharing!

I found some concord grapes growing unattended a couple days ago and picked quite a few. They are sour but my friend said leave them on the vines out in the open and they will sweeten in a few days. I'm gonna try to make jam with them! The 2 bushes are in front of a high school that was recently knocked down so I guess it was once a project for a class.

@OutdoorsandCountryLiving

Жыл бұрын

Wow, what a blessing that is! Concord grapes are a sour grape, not like red table grapes we buy at the supermarket. You’re going to enjoy the jam. Thanks for sharing your story and for watching. Let us know how it turns out for you.

I would absolutley love to grow grapes one day. Beautiful Garden and Lovely Channel. Just subscribed and liked : ) Cant wait for your next video!!!

@OutdoorsandCountryLiving

3 жыл бұрын

Thank You!

Thank you so much, you are a joy to watch. I will try it your way but without the machine you used. Wish me luck, sure wish you were here to help me. lmbo

@OutdoorsandCountryLiving

2 жыл бұрын

Hello and thanks for watching! This grape jam is definitely a favorite of ours and we hope you enjoy it as well. Best of luck making it, I’m sure you will be successful. Stay healthy and we wish you many blessings this harvest season.

So great, I made my first grape jelly or preserves from the harvest we had. I followed you through the process. I appreciate your whole video.

@OutdoorsandCountryLiving

9 ай бұрын

We appreciate your feedback, thank you!

Good job tell your husband he is a lucky man I'm 55 now single dad girls all grown and gone just finished my last batch #4 for the season of jelly wow did pickles sweet and dill peppers sweet and hot jelly and strawberry jam sheeeeew finally finished today I live in the central valley of California the land of plenty when it comes to grapes no more concords but plenty of other great grapes to use too many to choose from I generally make jelly with grapes not jam I don't like seeds you did a nice job there I use Pomona's pectin all natural strawberry jam I use one apple for the pectin only my brother and I raised to do this no women so we carry on the tradition thanks for the video

I would love to know where did you get the machine to extract the pulp and seeds. It's wonderful! I would love to buy one like yours. I was gifted a ridiculous amount of grapes that I'm about to put into jam or jelly (don't know yet). My grapes are a little sour, should I still add lemon? They're not concord grapes, I think they're Roger's Red grapes.

@OutdoorsandCountryLiving

2 жыл бұрын

Hey there! Here is a link to one on Amazon. Not sure where you are located but there are several versions of the unit. www.amazon.com/Squeezo-09101S-Strainer/dp/B0015QH3L2 They will have various screens depending on what it is you are processing. Let us know if you have any questions we can help with. I would still add lemon juice because it helps the jam to thicken. Let us know how it turns out for you! Enjoy and thanks for watching!

@marystorozuk6895

2 жыл бұрын

Adding the lemon will bring out and enhance the flavour even more!

@OutdoorsandCountryLiving

2 жыл бұрын

@@marystorozuk6895 we agree with you there and we use fresh lemon juice as a source of natural pectin, so it’s important to add! Thanks for your input.

Hi, how would I do this same exact recipe with jalapeno in it? I love how simple it is to make it.

@OutdoorsandCountryLiving

Жыл бұрын

Not sure, we’ve never made grape jam with jalapeños in it nor have ever heard of it. Thanks for watching.

You should've put the skins and seeds in a cheese cloth and boiled it with the jelly or jam, then squeeze the pectin out, then add it in.

@OutdoorsandCountryLiving

16 күн бұрын

The jam turned out perfect. We appreciate your input. Blessings to you and your family!

I have a lot of concorde grapes to process and would love to make jam with your recipe but I don't have a fancy food strainer like that. What can I use instead to remove the seeds and skins? Last year I tried a sieve but my jam came out really grainy because the broken up seeds from the blender went through the mesh.

@OutdoorsandCountryLiving

Жыл бұрын

You can cook the grapes (with a little water) to soften them and the seeds will easily be removed whole. Do you have a mesh wire strainer or colander you could use to smash the cooked grapes in to separate seeds and skins from purée?

@icevet

Жыл бұрын

@@OutdoorsandCountryLiving Thanks so much for your reply! I tried cooking the grapes with a little water and then I was able to use my small hand held strainer and the jam came out good with no seeds. It's still a bit runny even though I followed the recipe, I had 22 cups of juice and added 10,5 cups of sugar and 3/4 cups of fresh lemon juice. I'm thinking maybe to add more sugar and try boiling it again, do you think that could work?

@icevet

Жыл бұрын

@@OutdoorsandCountryLiving I like your channel, have liked and subscribed!

You mentioned at the very end that you’re going to remove the rings and label the jam. Why do you remove the rings? I thought it’s important to keep the rings on during storage. Would you mind clarifying? Greatly appreciated and loved this video. I watched it twice. Super helpful.

@OutdoorsandCountryLiving

9 ай бұрын

Why we store our home canned goods without the bands/rings on the jars: 1. The rings are designed to keep the lid on during the processing and cooling phases of canning. Beyond that, they serve no purpose. The lids/seals are held on by suction, not the bands/rings. 2. If the bands/rings are left on the jars, this could result in a false seal, causing the contents to spoil. 3. Bands/rings eventually rust if left on the jars, making them quite difficult to remove. 4. It's a proper technique and a safety issue. This information and more can also be found in the video description. Click “more”. Blessings to you and your family!

@shelleylipton5217

9 ай бұрын

Great to know. Many thanks for your explanation. Made 15 pounds last night using your method. Fantastic. Thank you for sharing.

@OutdoorsandCountryLiving

9 ай бұрын

@@shelleylipton5217 that’s great, glad you enjoy it.

Do you need to puree in the blender first? Or could you just crush the grapes up using the food mill?

@OutdoorsandCountryLiving

Жыл бұрын

There are many ways to do it. You can put them in whole, you can crush in a blender, you can cook down the grapes until soft, etc. Everyone seems to have their preferred way. This year I cooked down the grapes then ran the cooked grapes through the food strainer. Thanks for watching!

I steamed my grapes. Can I still make jam? Any difference in the amount of sugar I need to add?

@OutdoorsandCountryLiving

2 жыл бұрын

Hi there! Of course you can still make jam. There are many ways to get the pulp from grapes, just as you did by steaming. Don’t change anything about it. Proceed as usual! Thanks for watching and asking this question. -LeeAnn

@sheilamcdonald6631

2 жыл бұрын

@@OutdoorsandCountryLiving Thank you so much, spent all day preparing my grape jam. Now, looking how to use the leftover seeds and pulp to make a jelly. You have helped me so much through my first time!!

@OutdoorsandCountryLiving

2 жыл бұрын

@@sheilamcdonald6631 you’re welcome! We hope it all turns out well for you.

I love this recipe, and have had wonderful jam but I’ve made boo boo. I made one canning which was perfect and second didn’t thicken. Can I recook and add more sugar after they’ve been sealed?? And how much sugar do I add?? I’m desperate! Thank you

@OutdoorsandCountryLiving

9 ай бұрын

It sounds like the jam wasn’t cooked long enough to reach the magic gelling point of 220 degrees Fahrenheit. This is the reason why it’s not setting up. Although, jam sometimes takes a bit to set up. If it’s been a few days since you originally canned it, I’d open the jars and dump it into a pot to recook. If the desired sweetness is there, no additional sugar is needed. Cook the jam to 220 degrees Fahrenheit and it should be fine. Don’t cook jam on a high heat, low and slow is the name of the game when making jam. It can burn easily, especially the thicker it gets. Stir often! Clean the jars, use new lids and reprocess again in the water bath canner to seal the jars. Blessings! LeeAnn

Are concord grapes and Thurmond grapes the same or what is the difference. I can't find concord grapes here in Indiana where I live.

@OutdoorsandCountryLiving

Жыл бұрын

Hi there Hoosier Neighbor! We’re located in north central Indiana. Concord grapes are not usually sold in stores around our area. I’ve never heard of Thurmond grapes, only the town Thurmond, NC. Concord grapes are a slip-skin grape, meaning the skin easily separates from the pulp. This is why they aren’t typically sold in stores, as they need to be processed quickly after harvesting. We grow our own Concord grapes, so we haven’t ever had to locate them for purchasing. Outside of maybe a farmer’s market or vineyard, they are hard to find for purchase. Thanks for watching!

@huffpede

Жыл бұрын

@@OutdoorsandCountryLiving thank you for the tip. I used to live in Laporte County Indiana and there used to be several areas I could get the concord grapes but alas I live several counties away now. I can purchase black grapes in Kroger but I'm not familiar with those either...😆

@huffpede

Жыл бұрын

@@OutdoorsandCountryLiving when I did the concord grape jam I used 5 cups concord grapes, 5 cups sugar, put that in large pan and cover. Cook on very low heat until the sugar melts (stirring periodically for 5 minutes). Then cook to bring to rapid boil and boil for 5 minutes (uncovered). At this time you should see that it is gelling. Put through colander to separate skin and seed from grape. Put in sterilized jars and put lids and rings on. NOTE I found that by the time I got to the last jar it was 90% jellied. Tastes better than any purchased smuckers grape jam. P.s. I'm remembering this from years ago so don't quote me...😆 🤣 😂

Can you tell me what brand hot plate you are using? Apparantly, my stove will not reach 220 degrees F.

@OutdoorsandCountryLiving

9 ай бұрын

Our portable burner is made by Cadco/Broil King, a solid cast burner in stainless housing. Model PCR-1S, 1500 watts, commercial cooking appliance. Purchased from Amazon. This information and much more is also found in the video description. Click “more” below the video. It does take quite a bit of time to achieve 220 degrees Fahrenheit when making jam. The last 5 degrees takes the longest. Blessings!

Did your grapes have seeds and do they just get crushed up in the blender?

@OutdoorsandCountryLiving

Жыл бұрын

The grapes had seeds. The seeds were so hard that the blender didn’t chop them up. Using the food strainer is what removes the seeds. You’ll see many ways of processing grapes, none of which are “wrong”.

This is great. I'm excited to try it. However, that's a lot of sugar; if I were to cut the sugar by 50%, will it still produce the same results?

@OutdoorsandCountryLiving

10 ай бұрын

It should. Just be sure to cook it until it reaches the gelling point of 220 degrees Fahrenheit as shown in the video.

Can you do this let it cool and put in freezer eliminating the water bath?

@OutdoorsandCountryLiving

Жыл бұрын

We’ve never done it that way but it would be fine I suppose. Not sure if it would make it runny once thawed, but definitely worth a try. Thanks for watching!

how can you be sure that the grapes have enough natural pectin to make it gel? can you add a little as insurance?

@OutdoorsandCountryLiving

Жыл бұрын

The grapes don’t contain pectin. The lemon juice helps aid in the natural pectin effect in jams. As long as jams are cooked down to reach 220 degrees Fahrenheit, this is the gelling point. When the gelling point is reached, the jam will set up once it has completely cooled. This is greatly dependent upon the environmental conditions as to how fast it will set up. We make jams no other way and they set up every time. Making jam is an art. The more practice one has, the easier it gets. Thanks for watching!

Do you put all the jars in fridge can you put it on shelves?

@OutdoorsandCountryLiving

9 ай бұрын

This video shows how we water bath can it for shelf stability.

ARen't you supposed to remove skins and seeds before pureeing?

@OutdoorsandCountryLiving

3 жыл бұрын

Mary Smith that’s a good question. There several ways you can remove the seeds. This is what works well for me. When making jam, you want some of the color and flavor from the skins. When making jelly, you remove all skins. I chose to blend everything together to make it easier on the food strainer and my arm. The grape seeds are pretty tough and don’t break apart using the blender. You could squeeze each grape to separate the pulp from the skins if you have the time and patience to do so and then purée the skins, but that’s too tedious for me 😉. Thanks for watching!

Does skin need to be removed?

@OutdoorsandCountryLiving

3 жыл бұрын

Green , yes, fresh lemon juice was used in the recipe and video (3/4 cup). Skins of grapes were blended up in the grape purée and then some were extracted with the method I used using our hand crank food strainer. When making grape jam, you want to use as much of the skins as possible. I hope this helps. Thanks for watching!!

If we have a zombie outbreak, we are coming to your house!!!

@OutdoorsandCountryLiving

3 жыл бұрын

LOL 😂 we have cots available for rent. Wait until we put together our homestead pantry tour!!

Even at 81 I'm learning a lot from you, young'un...😆. It is so refreshing to see a fellow Hoosier neighbor work at preserving food and the future. Love to all.

@OutdoorsandCountryLiving

Жыл бұрын

We appreciate you watching and leaving us nice comments. We’re just living life as we’ve always know it while trying not to let the older ways of living escape us, our children, and grandchildren. May God bless you! -Tom & LeeAnn

Could I use juicer omega3

@OutdoorsandCountryLiving

11 ай бұрын

We aren’t familiar with that specific juicer. Not for sure how it would handle the seeds. Be sure to read the manufacturer manual for more information.

I don’t have that fancy machine. How can I remove the seeds and skins? Thank you

@OutdoorsandCountryLiving

Жыл бұрын

We don’t know firsthand other than using a food strainer. Some people use a colander and spoon and stir it around to push grape purée through the colander (keeping seeds and most of skin in the colander). A mesh strainer could work too. Thanks for watching!

@cbass2755

Жыл бұрын

@@OutdoorsandCountryLiving I found a food mill! Yay me. It grinds the seeds and pulp by hand. Worked like a charm on my tiny purple grapes. I got pure juice, no seeds or skins for my jelly. Thank you so much anyways for responding..😀

@OutdoorsandCountryLiving

Жыл бұрын

@@cbass2755 that’s great! It will make it so much easier for you when processing foods that require special removal of items. Take care!

@OutdoorsandCountryLiving

Жыл бұрын

@@cbass2755 that’s awesome. :)

Ugh 30 cups of concord grape juice from my vines, 15 cups sugar, over a cup of lemon juice and finally reached 220 degrees after a while. Failure after almost 18 hrs still not setting up. Even did plate test seemed to be working. Not sure what happened.

@OutdoorsandCountryLiving

Жыл бұрын

What is your ambient temperature? I’d give it some more time. Maybe put a jar in fridge to cool and see if it’s going to setup. It sounds like you have done it correctly. Sometimes it takes a little longer to fully setup but I’d throw one in the fridge and check it later today. If it sets up then the others should with a little more time.

@delven121

Жыл бұрын

@@OutdoorsandCountryLiving Yes I put in the fridge yesterday for all 10 jars as I was reading a suggestion on Google. Here in Oregon outside of Portland, so temperatures usually not too terrible

@delven121

Жыл бұрын

@@OutdoorsandCountryLiving Thank you for help. Just another update it has been 48 hrs now with it only partially setting. Now seems closer to a syrup. Can it be re-boiled again at 220 for a min or two or is there nothing can do.

I make all my jams in that traditional way too. I think the anti sugar pendulum has swung too far! I think we should stay away from all the junk made with high fructose corn syrup but a jam made with superior sucrose can be a part of a sensible diet!

@OutdoorsandCountryLiving

5 ай бұрын

Amen! The artificial sweeteners they claim are so much better are causing all kinds of problems. We are beekeepers too and use honey a lot too. The mighty dollar drives a lot of marketing nonsense to get people to buy things. If they would or could just read up a little bit they would run back to the traditional ways.

But why is it brown? The last lady I watched had super purple jelly with the same type of grapes.

@OutdoorsandCountryLiving

2 ай бұрын

It’s not brown, very dark purple (almost black) in color.

I can’t believe I watched the whole video and didn’t get to see the end product.

@OutdoorsandCountryLiving

2 жыл бұрын

The final product is shown in the canning jars before the lids and bands are applied. This video is meant to be instructional on how to make and preserve grape jam. We appreciate you watching.

why did you not put whole grapes into your separator, without putting them into the blender? the blender will destroy the wonderful concord flavor imparting the bitterness of the broken seeds.

@OutdoorsandCountryLiving

2 жыл бұрын

Because the grapes don’t feed well into the narrow neck of the hopper on the food mill. Blending grapes allows for ease of using the food mill to extract most of the skins and seeds. The seeds in our homegrown grapes are very hard and don’t actually break at all. In fact, the seeds are so firm that I actually broke the hand crank on our food mill. Our jam is always full of flavor, minus any bitterness. There are a multitude of ways people work their grapes, this is just what works best for us. Thanks for asking and watching!

@ruthdodge-arnold9439

9 ай бұрын

You can purchase a GRAPE SPIRAL, which enables you to process fruits and vegetables with larger seeds or thicker skins that need more waste room. This allows you to put the grapes through without having to blend first. 😉

Damn girl you’ve got some tough fingers that’s HOT

@OutdoorsandCountryLiving

2 жыл бұрын

Hi there! Lol, thanks for watching.

That much sugar would be too sweet for me. Would I get away with adding half of what your recipe calls for? I would cook it down significantly.

@OutdoorsandCountryLiving

2 жыл бұрын

Hello! The nice thing about making your own canned goods is having the ability to alter them according to your preferences and dietary needs. Thanks for watching. Take care!

But why is your jam color brown instead of purple

@OutdoorsandCountryLiving

9 ай бұрын

The jam is a very dark purple, not brown. Jam has a thicker consistency than jelly due to the entire grape (minus the seeds) being used. Jelly is made by using grape juice only (no skins).

@gabbyferreira4786

9 ай бұрын

@@OutdoorsandCountryLiving , it must be the light on camera, wish me luck, I loved the way you did it, going to do it today

@gabbyferreira4786

9 ай бұрын

@@OutdoorsandCountryLiving , ok need to ask you a big question and you are going to laugh, I am doing 80 lbs of grapes, how long do I cook it for, I don’t have the machine you have so I am doing the old fashioned way, and why do people use pectim? I don’t remember my mom ever using anything but sugar

@OutdoorsandCountryLiving

9 ай бұрын

@@gabbyferreira4786 cook each batch to the magic gelling point of 220 degrees Fahrenheit. This temperature is very important when making jam the old school way without pectin. Stir often but be careful and protect your hands from getting splattered. Once it reaches 220 degrees Fahrenheit, turn heat off and let it cool down a bit before jarring. Just as the video states!

@gabbyferreira4786

9 ай бұрын

@@OutdoorsandCountryLiving , lol I just finished, I tested it on the plate like you did but it’s so hot I hope it turns a little hard cuz right now I feel I was making juice lol

Wow, WAY too much sugar! I think a great sweetener replacement would be, monkfruit! Great video though!

@OutdoorsandCountryLiving

11 ай бұрын

It’s good stuff. Appreciate the input and ideas. Thank you and blessings!!

@UR2Compliant

11 ай бұрын

@@OutdoorsandCountryLiving I just made some jelly from my beautiful grapes here in California and I used clover honey and monk fruit and it turned out amazing!

@OutdoorsandCountryLiving

11 ай бұрын

@@UR2Compliant that sounds good too. 😋

ALWAYS REMOVE THE SEEDS … 2-3 bushel baskets every year on our property from vines over 100 years old !!!

@OutdoorsandCountryLiving

10 ай бұрын

That’s a lot of grapes. Appreciate your input. Blessings.

10CUPS OF SUGAR???? WOW, Do you have sour grapes??

@OutdoorsandCountryLiving

10 ай бұрын

Homegrown grapes are much different than grapes from the grocery store. Very tart with thicker skins. 20 cups of grape purée to 10 cups of sugar. Everyone has their preferences but if not enough sugar is added, the jam won’t set up. Blessings to you!

@fidiusjwhoopie

10 ай бұрын

​@@OutdoorsandCountryLivingmy concordes are super sweet

Ma'am--I'm just a little concerned about how aggressive your dogs are toward you. The beginning of the video really had me stressed out watching their behavior around you. Other than that...I was looking for a video on grape jam without the pectin. Thanks a million. Jesus bless.

@OutdoorsandCountryLiving

2 жыл бұрын

Thank you for your concern, however I’m not for sure how a dog calmly walking or laying down in this video comes across as aggressive. I can assure you that I’m safe and the dogs are very friendly. Thanks for watching. Wishing you good health!

@sandrarichardson2713

2 жыл бұрын

@@OutdoorsandCountryLiving LOLOL...I truly enjoyed watching your dogs. You could tell they wanted to be with you. You barely get out there and here they come. Then they are doing like my dogs...goofing around right under your feet no matter what you're doing. Then flopped out on the ground just as comfortable as can be as long as they are with their mom. Have a great day and take care of those 'ferocious' dogs. :)

@OutdoorsandCountryLiving

2 жыл бұрын

@@sandrarichardson2713 I’m relieved to know you weren’t serious about our “aggressive” dogs. They truly are like kids 😂 We thank you for your kindness and taking time to “chat” with us. Thanks- LeeAnn

@sandrarichardson2713

2 жыл бұрын

@@OutdoorsandCountryLiving That's the one thing I dislike about comments or texting, etc...it's hard to tell when someone is being serious or funny. I'll be more careful in the future not to alarm anyone with my comments. Have a great weekend with your 'kids.' Jesus bless.

@OutdoorsandCountryLiving

2 жыл бұрын

@@sandrarichardson2713 Agree! You as well.

I can't stop thinking about the 700 gallons of water wasted while washing these grapes. Ugh. We are in a drought and have to haul in water. I can't even imagine just letting it run down a drain for so long.

@OutdoorsandCountryLiving

Жыл бұрын

We have our own well and the water that we use goes into the drains that eventually ends up back into the ground. We are not on any municipal water/sewer system. We are blessed for sure. Thank you for watching and for your comment. Blessings.

@mamasherbalkitchen9045

Жыл бұрын

@@OutdoorsandCountryLiving We are on a well too. But if there's no rain, there's no water to refill it. Just can't imagine dumping that much water down a drain ever. But to each their own.

@Rai46149

Жыл бұрын

@@OutdoorsandCountryLiving but it’s still being wasted tho. 😢

@OutdoorsandCountryLiving

Жыл бұрын

@@Rai46149 something we need to consider. Thank you for the different perspective on this. Stay well.

It looks like you're stealing grapes from your neighbors yard… Lol

@OutdoorsandCountryLiving

11 ай бұрын

lol. That’s funny. Hope you have a great weekend. 😃

Wasn't comfortable place to harvest

@OutdoorsandCountryLiving

9 ай бұрын

You’re right, not ideal but it is what it is. Homesteading work and the arrangement of things never seems to cease, part of it. Blessings to you and your family!

Need some help...I am about to try YOUR technique in a few minutes. But I made some jam a few days ago and it's not set AT ALL, and it's really runny. Is there any way to thicken it up. I only use grapes, sugar, and lemons (another video's technique). I'm really hoping your way works for me, but what should I do about the one I made? Also, would it be a good or bad idea to maybe add the jam I made to the new pot I'm about to make? Would that thicken both or just ruin EVERYTHING? Thanx in advance UPDATE: Okay, I just took it off the stove. Its in the fridge now. I have a feeling I reduced it a bit TOO much, because it was pretty thick when I put it in a jar, and it hasn't even cooled yet. I guess we'll see tomorrow. Also, I used your technique, but I also added the runny jam that I made into the mix...along with more lemon juice and more sugar. I'm thinking the added sugar was a mistake, seeing as it's a bit TOO sweet now. Either way, this is my update. Gonna stick to this technique going forward regardless of how this one comes out. Thanx for the video.

@OutdoorsandCountryLiving

Жыл бұрын

I was going to recommend cooking down the thin jam more to the magic temperature of 220 degrees Fahrenheit (gelling point) to get it to thicken. As long as you cook down the jam until it reaches 220 degrees Fahrenheit, it will always thicken and be perfect! Old fashioned jam making is the only way we make jams. As for the super sweet jam you created, just enjoy it in smaller portions.

@Harlem-X

Жыл бұрын

@@OutdoorsandCountryLiving This was honestly the very first time I actually used a thermometer while in the kitchen. Felt strange. But I followed your directions in the video about the 220 degrees thing. I just didn't know how LONG to cook it at 220 degrees..... UPDATE: okay...just now went and checked on it in the fridge now that it cooled.....it thickened alright....into a brick. This just keeps happening, because I never know how long to reduce it. Once it hits 220 degrees, do I take it off the heat right then or do I keep it there for a while? And for how long? This is irritating, because the loose jar I added in tasted EXACTLY like Welch's somehow.....now it's all one big brick I have to manage to get out of that jar.

@OutdoorsandCountryLiving

Жыл бұрын

@@Harlem-X is there a reason why you put the jam in the refrigerator to cool? This is the reason why it’s hard. As for reaching the gelling point of 220 degrees Fahrenheit, once the jam reaches this temperature, turn the heat off and let it cool down a bit. Did you can any of the jam?

@Harlem-X

Жыл бұрын

@@OutdoorsandCountryLiving I put it a jar, but I let it cool to room temperature before I put it in the fridge. It was still kind of warm though. I was noticing how the more I left it on the stove the thicker and thicker it was getting. But okay, I will try again...hopefully tomorrow...and this time I will turn off the heat as soon as it hits 220 like you said. I just hope I can manage to somehow get that Welch's flavor again. This is something I really need to get right.

@Harlem-X

Жыл бұрын

@@OutdoorsandCountryLiving Okay...I'm going back in....grapes are washed and ready....gonna follow your method right now.....this might take a while...lol