Jams

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PLEASE SEE BELOW FOR HANDY HINTS FOR MAKING JAM

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HANDY HINTS TO HELP YOU MAKE DELICIOUS JAM

1. Examine the jars you are going to use. Make sure there are no cracks or chips in them.

2. Wash and thoroughly dry preserving pan. Rub it over with a piece of paper greased with salad oil. This will prevent the jam from sticking to the sides.

3. To make sure jam jars are perfectly dry, put them into a warm oven while you are making the jam.

4. In most jams there is always a certain amount of scum on top. To avoid this, drop in a piece of butter while the jam is boiling.

5. Curds should not be allowed to boil as curdling will occur.

6. Do not use brass or copper preserving pans for chutneys, as the vinegar will corrode the metal giving a disagreeable taste.

7. Vinegar-proof tops, available from specialist cook shops, should be used for chutney jars. Make sure lid is tight or vinegar will evaporate and chutney will dry out.

8. When making jellies, for best results leave fruit overnight to strain.

9. To squeeze a muslin bag, press against side of preserving pan with a wooden spoon.

10. Be careful when potting strawberry jam, if you do this when jam is too hot strawberries will float to the top.