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* When ready the jelly should be poured immediately into the
warmed jars. This is unless you are using whole fruits for
your jelly for example strawberries and in this case allow
the jelly to stand in the preserving pan for ten to fifteen
minutes before pouring into jars. This will help to stop whole
fruits rising to the top of the jars.
* When ready pour the jelly into your previously washed,
rinsed, dried and warmed jars. Fill the jars to the brim.
If the jars are not filled to the brim mould may develop whilst
storing. Next and without delay cover with a circle of waxed
paper.
* You may find it easier to decant the jelly into a jug before
pouring into jars
Jelly and jam making menu
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