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Post by braided-rug on Mar 21, 2007 13:14:31 GMT 10
I am not sure if this in my Nana's way of doing it or not. But it is a start. "If after a few minutes the jam had a fine skin on the surface the setting point had been reached, the stove turned off and the jam filled into sterilized jars. The jars were covered with clear cellophane covers and fastened with a rubber band. As a contrast, I can remember my grandmother covering her jam with brown paper that had been dipped into vinegar. The vinegar acted as a sterilising agent for the paper, and would also prevent moulds from entering the jam through the porous paper. As rubber bands were not easy to come by during war-time she would fasten the paper with white kitchen string and tie it tightly." www.inmamaskitchen.com/FOOD_IS_ART/apricots.html
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