Potting and Storing

Once a setting point has been reached, it is time to pot the jam or jelly. Stop boiling and let the fruit mixture stand for 15 minutes (this will stop fruit rising to the top of the jars when you pot the jam), then remove any scum with a large slotted spoon. Stir to distribute the fruit.

Meanwhile, wash the jars well in hot water and rinse, then dry in a cool oven at 140°C, 275°F, Gas Mark 1. It is easiest to handle the hot jars if you place them in the oven on a baking sheet. Use the jars while still hot so they will not crack from the jam, and fill them right to the top. Wipe the rims and cover the surface of the still hot jam with a waxed paper disc, waxed-side down, making sure that it lies flat on top of the jam. Then brush one side of a cellophane disc with a wet pastry brush, stretch it on top of the jar, wet side up, and secure with a rubber band. Instead of waxed paper and cellophane discs, you can use ordinary metal screw tops provided they are rust-free and clean but cover the jars while the jam is still hot. Alternatively, leave the jam until quite cold before covering. Wipe the jars clean, label and store in a cool, dry, dark place. Most jams can be kept for up to a year.