Filling jars with preserves

Step 1
When setting point has been reached, turn off the heat, leave to stand for 10min, then skim off any scum from the surface of the preserve using a slotted spoon. 

Step 2
Immediately ladle the jam into the sterilised, warm jars using a wide necked funnel if available. Fill the jars right to the neck, as the hot preserve will shrink back slightly on cooling. 

Step 3
While the jam is still hot, place a small waxed disc, waxed side down, on the surface.  Cover with cellophane jam pot covers and secure with elastic bands. 

Step 4
If you forget to cover them while still hot, leave until completely cold as mould might grow on the surface if the jam is covered while warm. 

Step 5 
Store in a cool, dry place.  For long term storage, cover the jars with screw tops as well.

From Good Housekeeping Complete Book of Preserves

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