The citric acid problem

Jackie Kaines Lang recently wrote a wonderful piece for her local paper which may strike a chord with other would-be preservers.

http://www.berwick-advertiser.co.uk/news/columnists/border-lines-the-problem-with-preserving-1-3019411

Despite a hankering to fill her kitchen cupboards with homemade jars she ended up waging a war on preserves. So for Jackie and those similarly disposed, these are my TOP TIPS for stress free preserving (and please comment and add any more top tips you may have).

PLAN WELL AHEAD which recipe you intend to use to ensure you have the ingredients and allow the appropriate time. For example something like strawberry jam requires very little fruit preparation and even my favourite—marrow and ginger jam—does not take long to dice. Preparing orange peel to the preferred size for marmalade however can be a labour of love. So if you want your own breakfast condiment but think you do not have the time why not consider Pineapple Marmalade (2) (Very Quick) which just calls for tinned crushed pineapple and dark brown sugar.

A GOOD SIZE KITCHEN HELPS
I am not suggesting major building works! Just clear tables and surfaces for the ingredients, jars etc before you start.

WORK OUT THE BEST TIME FOR YOU to make preserves
This is not a time to think multi-tasking – although you may be surprised at what you also manage to fit in. So you may choose the beginning of the day if you are a morning larks or just whenever you are assured there will be no interruptions. The ingredients can sit there until you are ready.

HAVE ENOUGH JARS
This is probably the most important tip and if you have not been saving them over the winter you can even buy them from somewhere like Lakeland. Have more than enough jars and check they are washed and ready to use before you start.

ALWAYS HAVE SEVERAL J cloths AT HAND
You just need them!