This sounds like a delicious, and simple, homemade jam. The
missing part of the instructions involves canning the jam, which must have been
assumed and so not included.
The nine jars mentioned are the glass pint sized jam and
jelly variety. Fill the prepared (boiled) jars almost to the top, screw on the
lids, and submerge in boiling water for 10 minutes. Remove, let them cool and
then press the middle of the lids. If they don’t give, the jars are sealed. Any
that have springy lids will need to be refrigerated.
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