Quince paste help needed please

[achookwoman]

Courton,  where do you live.?  I have had some in laundry cupboard for over 2 years now.  It has gone a bit sugary but no  mould.

[desi]

Hi Courton,
Sorry about your quince paste going mouldy. I stored quince paste for 12 months in a kitchen cupboard and only the colour got a little darker, otherwise it tasted really good. I hope my next lot will keep thesame

[courton]

Sydney and I had it in the pantry cupboard

[desi]

Ah yes, I forgot. I'm just wondering whether more sugar, will stop it from going mouldy. Just a thought

[courton]

I wonder if it was a bit of warmth emanating from the oven about 2 ft away from it.

[desi]

Come to think of it, my blackberry jam got mouldy within a few months when I stored it into a cupboard next to the oven. It was too hot for it. Very disappointing.

[maddy]

That's a real bummer courton.
I keep all of mine in the fridge.

[achookwoman]

Could be the warmth.  I live in a cold climate. 

[Merrilyn]

Does anyone process their sealed jam jars in the Fowlers Vacola unit after you've made jam?  Seems the latest research shows that you should sterilise jams once they're in the jars, because the air in the headspace is not sterile unless you process them like preserved fruit.

I've just started doing this with my jams.

[fundj&e]

 Merrilyn, i just freeze my jams so much  easier

[achookwoman]

Does anyone process their sealed jam jars in the Fowlers Vacola unit after you've made jam?  Seems the latest research shows that you should sterilise jams once they're in the jars, because the air in the headspace is not sterile unless you process them like preserved fruit.

I've just started doing this with my jams.

When I make Jam, (this is often,  have made 3 lots this week).  I pour into sterile jars,  place lids on immediately.  and turn upside down to sterilize lids.  Leave upside down for 10 minutes ,  and then turn up the right way.  When using jam it is best to keep opened jar in fridge.
I have never had a problem,  even have jars 3 years old.

[Merrilyn]

That's what I've always done in the past Chookie, but it seems the later findings from the American Food Administration board or something says that you don't get a proper sterilisation by doing that.  They even say not to use paraffin wax on the top of jams.  Now I know my grandmother always used paraffin and never had any problems.  She also used the cellophane lids that you soak in water first and then place over the top of the jar.  Makes you wonder if we're going too far the other way.

Grandma always said a bit of dirt never did anyone any harm.

[achookwoman]

Merrilyn,  I think I will stick to what I am doing.  Jam keeps well,  no one has been I'll from eating it.  Maggie Beer says that it isn't necessary to sterilise jars,   As the boiling hot jam does the job. 
 I use the jars with the little white rubber ring inside the lid.  You can hear them pop as the jam cools.   I sterilise the jars in the microwave.

[fundj&e]

ACW do you add water to the jar and what about the lids ,i am not confident in sterilise jars.

[goldfish]

Hi Uni - just putting in my 2c here . . . I put the jars in a large pot of water - bring water to the boil and simmer for at least 10 minutes.  then pop the jars into a very low oven to make sure they're dry.  I use the jars with the screw on plastic lids - just pop those into the saucepan at the end for a minute or two and then dry thoroughly. 

Pour jam into the jar, screw the lid on tightly and turn the jar upside down for 30-60 seconds or so, and then turn right way up.  As the jam cools you'll notice the lid sink a little in the middle. I keep any jam in the fridge . . . .