having finished fourth to the ladies of the WI in a blind jam taste. they were 40 strong and i was 1 they gave me a tip or two.
use a thermometer
bring to a steady boil so it cant be knocked back (contant boil)
temperature to 104c
boil for 4 minutes
leave to cool for a couple of minutes
jar as above.
can say this has never failed for me yet.
if you need pectin or a little less sugar i use certo from the supermarket
as a family we have'nt bought jam pickles or chutney's for a couple of years (except branston as every attempt to copy that would be sacrilege)
happy jamming buddies
phil the shed.
