Judith Umbria wrote:
> "Christine" > wrote in message
> ...
> , I admit I was lazy and decided to
>
>>try the 'inversion method' listed in the pectin recipe. Well, ten days
>>later I found little bits of mold in the headspace of twelve jars of
>>low-sugar strawberry jam.
>
>
> I use this method always, and never have a problem, BUT, I keep a stock pot
> filled with simmering jars and lids which have been previously boiled. I
> pick each jar out with tongs, put it ON a kitchen towel, fill it, then take
> the lid out and cap it, closing it while wearing an oven glove. Everything
> is boiling hot when it goes together.
>


Do you use it for reduced-sugar jams and preserves, or just sugary
jelly? I think it's probably just fine for jelly, but don't tell anyone
I said that.

Bob