The Australian Women’s Weekly Food Magazine - - Perfect Preserves -

Choose the best qual­ity, fresh­est veg­eta­bles and fruit – slightly un­der-ripe is best.

Be fussy about sterilising jars and lids. The jars should be hot when the hot pre­serve is poured into them.

Stand mar­malades and some jams after cook­ing to al­low the fruit to set­tle and dis­perse through the syrup be­fore bot­tling.

Fill the jars to the top with the pre­serve; it will shrink slightly on cool­ing, leav­ing a small space be­tween the lid and the sur­face of the pre­serve.

Only make small amounts of jam at a time. The over­all qual­ity and clar­ity will be bet­ter.


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