Jam Pot Covers 'Porosan' 1lb
a pack of 24 Transparent covers, waxed circles, rubber bands , self adhesive labels Ideal for jam and jelly making. Also available in 2lb size 1lb size fits a 454g jam jar 2lb size fits a 900g jam jar Advice on jam making from The Good Housekeeping institute. Always use rip but firm fruit. Jam made from over-ripe fruit may not set well Make sure your jars are clean, dry,warm and not cracked The usual proportion is 1lb sugar to 1lb fruit. Too much suga may cause crystallisation. Too little may prevent setting.There is no difference between cane and beet sugar as far as keeping quality is concerned. Jam made with low-acid fruits such as strawberries or cherries may need extra acid to ensure satisfactory setting. Refer to a good recipe book. When making marmalade, make sure that the peel is really soft before adding the sugar. Warming the sugar before adding to fruit shortens coking time and improves set and colour. All the sugar must be dissolved before the am is brought to the boil. Then boil rapidly until seting point is reached. A knob of butter added when the sugar is dissolved helps to recude any whitish scum which may occur. To test jam for setting, try a little on a cold plate. The surface should crinkle when pushed by a fingertip. To prevent fruit such as strawberries rising to the top of the jars, let the jam cool slightly and stir it, before filling jars. Fill warmed jars to the brim with hot jam.Immediately insert waxed circles with the waxed surface in close contact with the jam while it is still hot. Covers should be put on when jam is either hotor cold, but never when it is tepid as this can cause mould growth. Wipe rim. Moisten one side of transparent cover. Place in position, damp side up. Secure with rubber band. As the cover dries, it will contract to give a tight seal. Make sure your jars are clean and dry before affixing labels. Store your jam in a cool, dry, dark, well-ventilated place.