Tips for Preserving Jam & Jelly
Mold growth is a common problem on paraffin-sealed products, caused by the paraffin pulling away from the jar or air trapped between the jam & the paraffin. Two piece lids & processing jam in water bath canner will prevent the growth of mold. If a sm spot of mold does appear on the surface of paraffin-sealed jam or jelly, spoon off top 1/2" before using product. DON'T just scrape off the mold. If the mold growth is extensive, the jam or jelly is spoiled & should be discarded. When freezing berries for later use in jam or jelly DO NOT add sugar to fruit. Rinse, drain, pat dry & freeze in moisture/vapor proof containers. When ready to use, thaw in refrigerator until only a few ice crystals remain. Follow recipe directions for your favorite jam or jelly. "God, grant me the serenity to accept the people I cannot change the courage to change the person I can and the wisdom to know I am that person." ~Sylvia --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
