TIPS AND TRICKS
• If you don’t have a sugar thermometer, you can test to see if the jam is ready by placing a small spoonful on a chilled plate. The jam should wrinkle when you run your finger through it.
• The jam will keep stored in a cool, dark place for up to two months.
• To sterilise jars, preheat oven to 120°C. Thoroughly wash the jars and (metal) lids in warm, soapy water, then rinse and place on a baking tray. Place in the oven for 20 minutes. Remove and allow to cool completely before filling.