Mouldy Spots on Jam
Dear Aunt Daisy, Could you find time to help me with my problem? As yet I’ve made very little jam, but my last two attempts proved very discouraging, for though the jam set nicely and tasted delicious on being made, in both cases it soon had little specks of mould on the surface! I used cellophane covers and covered when cold. ;
C.A.
B.
Kilbirnie.
Try putting a piece of white paper just dipped in vinegar over your jam before covering it. Cut a piece the size of the jam-jar-writing paper will .do_ nicely. Shake the vinegar off and lay it on the jam, then cover as usual. Perhaps you stored it in a damp or steamy cupboard -or the fruit may have been picked when wet. It is as well to seal the jam down when hot, except thick strawberry or cape gooseberry conserve.
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19480213.2.45.3.3
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New Zealand Listener, Volume 18, Issue 451, 13 February 1948, Page 23
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148Mouldy Spots on Jam New Zealand Listener, Volume 18, Issue 451, 13 February 1948, Page 23
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