MOULDY JAM
THIS mey be attributed to failure to boil sufficiently, so that too much water is left in the jam Or the jam jars may not be absolutely clean and thoroughly sterilised, or the jam not sealed down properly. When sealing with paraffin-wax, put on a second lot after the first has cooled and set, in cese the first covering shrinks away from the sides of the jar. Finish with cellophane covers. A circle of white paper dipped in vinegar and fitted over the top of the jam before sealing is also a good idea. Jam should be stored in a dry plsce, and not (for example) in a kitchen cupboard, where the door may be lef; helt open and cooking steam can enter aoe
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New Zealand Listener, Volume 30, Issue 768, 9 April 1954, Page 22
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126MOULDY JAM New Zealand Listener, Volume 30, Issue 768, 9 April 1954, Page 22
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