Continuing from yesterday, once the juice has boiled it is moved, quickly, to waiting jars. The jars have been washed and filled with boiling water which is poured out, just before filling with jelly. Lids are put on the jars (actually called "flats") then rings are tightened securely. Very hot jars are set aside while we wait for the lids (flats) to seal.
Quite a skill to all that...jelly is always much more time consuming than just ordinary jam....I remember my mum making it & using scalded jars to bottle up. A skill that’s not as widespread these days here I think.
