1. Thoroughly wash the jars in hot water and mild detergent, rinse and drain on a clean towel.
2. Warm the dry jars in the oven for a few minutes at a temperature of 110°C (225°F).
3. Fill the jars nearly to the top with the hot, finished jam, jelly or marmalade using a spoon or jam funnel. It will shrink during cooling. With jelly, tilt the jars while filling them, so that the jelly runs down the side-this prevents air bubbles forming. Once the jelly jar is filled, do not move or tilt it until the jelly has set. With jam I do tilt and roll the jar slightly to remove the air bubbles that form around the edge.
4. If covering with Cellophane or plastic, put a wax disc on the jam surface after filling. This seal keeps the jam in good condition.
5. Seal the jars while the jam is hot do not leave it to become lukewarm before sealing, as this encourages the growth of mould. You can put on Cellophane tops or tie down plastic skin tightly once the jam is cold and set and the jars are easier to handle.
6. If using plastic-coated twist or screw tops, put on as soon as a jar is filled. No wax disc is needed.
7. Label each sealed and covered jar with the contents and date.
8. Store in a dry, cool and dark place. Damp causes mould to grow on the surface, heat makes the contents shrink, and too much light may fade the colour. Most preserves will keep 6-12 months in good conditions.

Jars, lids, Cellophane discs, wax discs and jam funnels can be obtained from Lakeland either my mail order from their website (Click here) or one of their high street outlets (nearest local shop is in Tunbridge Wells).