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That's correct, but I've seen so many recipes on the internet that let the jam cool so the jars don't crack. That's ok for making a small amount to eat quickly,
by sitharus 9y ago
That's correct, but I've seen so many recipes on the internet that let the jam cool so the jars don't crack. That's ok for making a small amount to eat quickly, but for proper preservation you really need to do it hot.
- deleted 9y ago[deleted]
- Symbiote 9y agoIt helps that my mother trained as a professional cook. That jam kept well for years. I also remember it very clearly, as jam-making was by far the most dangerous cooking we ever did together. I could probably chart my maturity based on how much I was allowed to help, starting from washing the jars and putting them in the oven to sterilize, all the way to doing the whole process while she watched.