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

A Us­ing a large metal spoon, re­move and dis­card any scum from the sur­face of the mar­malade. B Use a medium heat­proof jug to pour the hot jam into jars; seal while hot. La­bel and date jars when cold. Store in a cool, dark place. 3 Push the jam with your fin­ger, the skin will wrin­kle if the jam is ready. If the jam is not jelling, re­turn it to the heat and boil it again.



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