After that, I’m out of tips; practice will take over 😉
For putting the jars into clean, freshly cleaned jars, soak them in very hot water and take them out and dry them just before filling. The same goes for the metal lid. Another method: filling the jars (using the same method, but pour paraffin over the jam and then a special film that is held in place with a rubber band).
Once the jars are filled to the brim, be sure to clean the screw cap with a clean cloth, close, and turn the jar upside down. This should last at least overnight.
Clean up any drips and store your jars in the cupboard for two months.
Of course, you can enjoy them immediately, but here too, I recommend waiting to “age” your preparation.
Enjoy your meal!
