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Jam, to Keep

Pour the jam into perfectly sound dry bottles or jars. Glass bottles are the best, as through them any mould or fermentation can be easily perceived without removing the cover. If earthenware jars are used the jam should be looked at once or twice during the first two months, and if there is any appearance of the jam not keeping, it should be gently reboiled. Place a round of thin paper dipped in brandy on the top of the jam. Cut some rounds of paper sufficiently large to overlap the top of the jar about an inch. Brush the inside with beaten white of egg or with a little gum, and tie it on whilst wet. It will become hard and tight like the skin of a drum, and will thoroughly exclude the air. A neat label should be placed on the front of all jars containing jam, and on this should be written the day of the month and year on which the jam was made, and the weight of sugar and fruit used in its preparation. Jam should be kept in a cool, dry place. Damp may turn it mouldy, heat make it ferment.