Storage: Can be stored in the pantry but once opened it must be refrigerated
Setting Point Test: Drop a teaspoon of jam liquid onto a freezer-chilled saucer and return saucer to freezer for a few seconds until jam is at room temperature. Push the edge of the jam with a fingertip and if the surface wrinkles, the jam is ready. If not, keep cooking and retest on a clean chilled saucer in 5 minutes.
Sterilising Jars: Wash jars and lids in hot soapy water, rinse well and place lids upside down on a wire rack to dry. Place jars on paper lined baking tray right side up. Place in cold oven and turn heat to 120˚C/100˚C fan-forced. Heat for 30 minutes. You can also place clean jars and lids upside-down in a dishwasher and put through a hot wash-dry cycle without detergent. Use the jars hot from the dishwasher.
Tip: The pectin from the seeds helps the jam to set.