Please don't forget that you make a difference in people's lives! From Dallas, we are looking anywhere for a touch of Fall. A few more weeks of high temps and no cold fronts. Namaste

Blackcurrant jam is my favourite. I always have a jar in the house, but nothing beats homemade.

I don't know how many videos I watched re: black current jam, and none of them gave information about the water bath. Thank you for including that on your video. I boiled to 220, shut the heat off and filled my sterilized jars, water bathed mine for 10 min, but for whatever reason, the lids are not popping. I just guessed it would be about 10 minutes and that's what I did. Maybe when I get up in the morning, they will have set. Thanks for your video. Best one of all the videos I watched!

Mmm black currant jam! I can't wait until my plants start producing well.

That looks delicious! Look forward to seeing the tasting video sometime in the wintertime

I love your black current jam! Two of the ads on your video this time were especially interesting. One was for a new type of tooth brush called Snowhite; its like a mouth piece. The other one was rubber or silicon gloves with soft bristles made of the same material all over them. So you use the gloves to clean with...pretty neat.

I make juice from black currents on our property. Your jam looks delicious. I will have to give that a try. Thanks for a great video.

Thank you for linking the recipe... yum !!

Homemade jam is great! :D Haven't seen any "expeditions" out to your tiny cabins for a long time, really miss those

Thank you, as always, Dale! I can't wait to try this and see how it comes out! I will post my results. Give Angel my love.

I never see black currants here in Pa...that looks great. I love homemade jams.

This looks delicious and I love black currants. I would try this! Playing catch-up on my videos. We had an uninvited guest named hurricane Dorian for a couple days here in SC. No damage and we are all safe thank goodness. 😊

Yes Sir, another SAVED video. Thank you

Well it’s true: you learn something every day! I’ve made probably 1000 batches of jam over the years but never knew to bring it to a temperature of 220 to set. Also, I never trusted my “point and shoot” thermometer either. One more thing: I’ve never used a water bath to for any jam and have never lost a jar to mould. I learned to make it from the older ladies in the village in the 70’s and was told that the longer it took to come to temperature or cool down, the more flavour is lost. Mostly I do use Certo because I personally have convinced myself I can taste “caramel” in longer cooked jam. Ever tried passion fruit jam. No better

That looks so good. I am a diabetic but I enjoy watching you cook. Thank you.

Looks good mate. It's spring over here so I've well and truly started on sauces and jams to preserve them.

They look very yummy.

Yuuuum! Nice video! You are inspiring! Thanks!

That looks great! ❤️❤️❤️

Great video Dale I've never tried black current jam and we have a lot of current bushes around maybe something to try.