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Making the preserves
Appears in
By Mary Norwak
Published 1978
Whether jam, jelly, marmalade or curd is being made, it is important to be methodical. Assemble all equipment and ingredients before cooking, and follow recipes carefully for perfect results. Cook fruit slowly to extract pectin, soften skins and keep a good colour, and then boil quickly without stirring to give a high yield with good colour and flavour.
The preserve must be tested for setting, skimmed and poured into hot clean jars, filled to the brim. Waxed circles should be put straight on to the hot jam, and then the covers put on when the preserve is hot or completely cold. Jars must be carefully cleaned, labelled and stored in a cool dry place.