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Preparing and filling jars when jam making

August 17, 2011 By Sandy

The info below applies to jams, preserves, jellies, cheeses and butters.

  • Make sure jars are clean and not blemished in any way.
  • It is best to sterilise them by placing on a baking sheet in the oven for 20 minutes on a very low heat.
  • *Once your jam / jelly etc is ready to pour into the jar, fill the jar to around 5mm from the top.
  • Place a waxed circle on top immediately.
  • Place transparent cover on jar immediately or once jam has completely cooled. Do not put cover on when jam is cooling down.
  • Store in a cool dark place.

* Once the jam has reached setting point decide whether to bottle immediately or wait for it to cool and stiffen slightly before bottling.
The general rule is: if whole fruit wait until mixture stiffens (this helps ensure the fruit does not rise to the top of the jar), if no whole fruit place in jar immedietly.

 

Filed Under: Tips and information Tagged With: butters, cheeses, jam making, jars, jellies, preserves

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