TIPS AND TRICKS

Sunday Tasmanian - Tassie Living - - HOME MADE - FOR MORE RECIPES AND IN­SPI­RA­TION, VISIT DONNAHAY.COM

• 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.

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