Key point to make jam as below last step: Close the jars and process them in a water bath/preserving cooker/sterilization pot. Wipe the top of the glass jar if you spilled some on the side (it’s all about the seal) and twist the lid onto the jar. Get your tallest pot going by filling it with water and bringing it to a boil. Lower your jars in (it’s helpful to have rubber tongs or grabbers) without tilting them into the water. You need at least 2″ of water above the top of the lids, and once the water returns to a boil, leave them in, boiling for at least 10 minutes (20 if you’re at high altitude). Remove the jars from the water without tilting and wait for the sweet sounds of popping lids. Done! Your jam, should they remain closed, will be good for 6 months in the pantry.
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