STORING OF JAM
USE A COOL DRY PLACE. Jams should be stored in a cool dry place. If stored in a warm place they ferment; if the least damp they mould. A shallow cupboard is the best, and if deep, write out some labels, and put in front of shelf, naming jams, and keep divided by a bit of wood. This saves trouble in finding a special kind. Never crowd jars, the air should circulate freely round the pots. Never place one jar on top of the other. Glass jars should be used, then it is easily seen if all is well with the preserve. Should jam appear to become discoloured, fermentation has set in, and this can be stopped if taken early, by re-boiling with a little sugar added. When mould appears on jam that is good and firm beneath, remove it at once and place, a piece of paper dipped in alcohol or vinegar over the top of the jam.
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https://paperspast.natlib.govt.nz/newspapers/WAITA19410517.2.8.5
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Wairarapa Times-Age, 17 May 1941, Page 2
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162STORING OF JAM Wairarapa Times-Age, 17 May 1941, Page 2
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