Jam making and preserving

Points to remember in Jam-making

All fruits from which it is possible to make a firm jelly, such as quinces, apples, plums, guavas, grapes mulberries etc., use the same weight of sugar; the non-pectinous fruits such as pineapple, figs, strawberries, peaches, apricots, use only 3/4 of a pound of sugar per pound of fruit; if more sugar is used the jam will be syrupy and not firm.

In making jams better results are obtained if fruit is cooked beforehand unti...

Bottling and preserving

There are many methods of preserving and bottling fruits, we suggest to achieve the best results you should always follow a trusted recipe and follow the instructions exactly. Here we have listed a few basic rules to ensure successful preserving:

1. Always clean jars before use. Wash the jars thoroughly and rinse in clean hot water, ensure the surfaces are free from chips, scratches or any remnants of food.
2. Avoid the use of metallic or abrasive sponges ...