A few years ago when I got into canning the thing that really frosted me was that so many jam recipes include more sugar than berries. The fruit that I can is organic, picked by me at the perfection of ripeness and I want to taste the fruit; only.
8. Remove jars onto a cooling jar. Cover with a kitchen towel and leave undisturbed for 24 hours. Test the seal by pressing on the center of the lid which should be sucked in. You will hear a ‘pop’ when the seal happens after removing from the water canner. Don’t worry if you miss it just check to ensure it has happened as the jars cool.