Plum Jam

[giddyromance]

There’s something so quaint and homely about jam making. It has that real olde-worlde charm which instantly makes you seem like a complete domestic goddess, swanning around in a frilly apron making batch after batch to bottle and sell at the village fête. Everyone tends to ooh and ahh impressively when you produce a fresh jar of homemade jam.

Comments

[hallwayjulie]

This looks awesome, but you need to process the filled jars in a boiling water bath for 10-15 minutes in order to create the seal on the lids. As is this wouldn't be safe to keep at room temperature for months.

[giddyromance]

Oooh, thanks! I was just following the sterilising directions in a jam making cookbook, which didn't mention that. I'll do that for the next batch!

[hallwayjulie]

This is my go-to guide for canning safely - click on the waterbath canning for high-acid stuff like jams and jellies. I'm pretty sure this guide has saved my life several times :)

[hallwayjulie]

Not sure where my link went! Here it is again: http://www.freshpreserving.com/getting-started.aspx