Jam storage

[Bonnox]

The recipe is 1 kg of raspberries 1 kg of sugar unrefined cane sugar, and the juice of 1 lemon.
Put the fruit in a wide open topped pan and heat until they go mushy, then add the lemon juice heat a little longer then add the sugar and continue to heat should only take 5 minutes from adding the sugar, 10 minutes in total.

As to the jars, her advice was use old jars of any shape or size but buy new lids therefore keeping the price down, lids are only a few pence, the problem with spoiling and food going off is moisture and air, remove both of those and the food will last longer, the problem with most commercial jams is that they are made with water so don't last as long, acids will preserve food hence the lemon juice, same as in pickling, and getting fresh supplies post shtf will be a problem, however my plan is to have a lot made which will then last me a while.