WEBDirections. Bring boiling-water canner, half full with water, to a simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot …
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WEBJun 18, 2021 · No more liquid needs to be added, because rhubarb has such a high water content. Transfer the rhubarb, liquid, and any undissolved sweetener to a saucepan (see notes on which type to use above!), …
WEBInstructions. In a large pot, bring raspberries to a boil. Cook for 4 minutes. Mix in the sugar and the juice of half a lemon. Return to a boil while stirring regularly. Cook for an additional 4 minutes. Turn off the heat and spoon the jam into the prepared jars, making sure to leave a 1/4-inch headspace.
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WEBDelia Smith Gooseberry Jam Instructions. First, put butter paper on the bottom of the big, heavy pot. This will help keep the preserves from sticking when the heat is high. After that, cut the gooseberries in half and put them in the pan. Add 5fl oz (150 ml) of water. Next, raise the heat to a low level and boil slowly for about 15 minutes, or
WEBBoil for 10-15 minutes until it thickens and passes the wrinkle test. Remove from heat, skim off any foam, and pour the hot jam into clean jars, leaving some space at the top. Let the jars cool down at room temperature; the jam will thicken as it cools. Label the jars with the date and store them in a cool, dark place.