On Fri, 11 Jul 2003 08:10:08 +0100, Christopher Norton
wrote:

The message
from "shannie" contains these words:




Another tip for jam making, if you can't be bothered with all the fiddling
with wax paper, cellophane and annoying little elastic bands that fly
accross the kitchen, get some suet from your local butcher, melt it down,
pour off the oil that results from that on top of your cooled jam, it sets
hard as its a form of tasteless and odourless lard and it keeps all air out
as it settles all round the top of the jam. A bit time consuming and you
need lots of suet but my jams keep for over a year and not a bit of mould
forms

Shan


I`m printing that tip off Shan!

Easier still, re-use screw-top jam jars. Put the lid on as tight as
you can as soon as they are filled - they form a vacuum as they cool,
pulling the rubbery seal tight onto the top edge of the jar. Voila -
home-made jam *and* recycling (OK, re-using) all in one go.

NB If you pot marmalade or jam immediately it is ready, the peel/fruit
tends to float up. Give it time to cool enough until it is a bit
thicker and you won't get this happening. It takes ages to cool, the
jar trick above still works!

Regards, VivienB