SECTION 24 – CLOTHING

This stage will extract the pectin from the fruit (which is essential for the setting process) Add the sugar and rapidly boil until 105 oC has been reached (use a jam thermometer). This is the setting point of the jam. Carefully pour the jam into the hot jars. Place a waxed disc on top and then screw on the lid. This should be done when it is hot so any oxygen is the jar is “driven out ... ................
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