The art of french pastry phần 207

3 The jars are now ready to be filled.. Remove the hot jars from the oven use latex or heat-resistant gloves or oven mitts, place them on a sheet pan, and place the paper cup/funnel over

3 The jars are now ready

to be filled Take the jam off the heat Remove the hot jars from the oven

(use latex or heat-resistant gloves or oven mitts),

place them on a sheet

pan, and place the paper cup/funnel over one of the hot jars Fill the jar

with hot jam all the way to

the rim Immediately seal the jar with the lid and flip

the jar over Use heat-resistant gloves, oven

mitts, or kitchen towels to hold on to the hot jar

when you seal it Repeat the process until all the jars are filled Let cool for

3 hours or overnight

4 When the jam has

cooled, rinse the jars with

water to make sure they are not sticky (Do not

rinse the jars while they are still hot, as they will crack.) Dry thoroughly

and place stickers on the jars if you wish Keep in a cupboard or in a pantry away from the light Once opened, refrigerate

IT’S DONE WHEN IT’S DONE The jam should have a

vibrant color and the fruit should still have some acidity It should not be too stiff—this means you cooked it too long or you added too much pectin The longer you cook the jam, the sweeter it gets, but also the more liquid evaporates It’s important

to use a flame that is

neither too low nor too high If it’s too high you

STORAGE

This jam does not need to

be refrigerated until you open the jar You can

keep it in a cupboard out

of the light for at least 1 year At my house it never lasts that long, as my kids are addicted to it