Lids only have a 2 or 3 uses in them. You can buy more, even the ones with the seal indicator, it is just a matter of working out the sizing. Have received the odd jar from family that was bad due to old lids, so I am a bit cautious about them now.
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Lids only have a 2 or 3 uses in them. You can buy more, even the ones with the seal indicator, it is just a matter of working out the sizing. Have received the odd jar from family that was bad due to old lids, so I am a bit cautious about them now.
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Ah ok! I'll keep that in mind regarding the limited use of lids!
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Bath I found that too when reusing jars, especially using the oven method - the seal part dries out too much. That's why nan always used the wax to seal hers because she kept the same jars for years. I remember when we were kids we would always load up on jams, chutneys and pickles when visiting them and then we would take all the jars back with us next time we visited LOL.
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I must try sealing wax! One of the independant supermarkets sells it.
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yeah it should be easy enough to get at a supermarket - you can also get the rings for your jars too. Not sure if you could get them in any old supermarket down there in inner Melbourne LOL, but where I am loads of people still make their own preserves and jams and there is a whole section dedicated to it at my local IGA.
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Bath, just wondering what proportion of sugar you use? Am thinking of doing some strawberry jam with DD1 soon - just so she can learn to love the process as well- but don't want to use the 50/50 ratio. I'd rather let the flavour of the fruit do the work.
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MD: I tend to gauge it depending on the quality and sweetness of the fruit. Roughly I do 40/60 (40 sugar, 60 fruit). But I use Jam Setta which helps the setting process.
Also, with berries like strawberries... be careful no to over cook or you will loose the lovely colour (and it will go a burgundy brown). The trick is to constantly check the consistency by using a cold saucer to drip test. The minute it looks right turn the heat off. The jam will continue to cook in the pot for a while even though the heat is off because it holds so much heat (especially if it's a large quantity). IYKWIM. It's hard to say hard-and-fast rules for jam making... it's kinda intuitive. But yummo! Hope it turns out beautiful!
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