The jar containing jam must be disinfected in advance. Generally, there are two disinfection methods: one is to boil the jam bottle with boiling water, and the other is to spray 75% edible alcohol on the inside of the jam bottle and the bottle cap for disinfection. Do not fill the jam too slowly to avoid overflowing or swelling the bottle. Usually, it is good to fill it with eight minutes. After loading, do not completely tighten the bottle cap, let it cool backwards or steam it in a steamer for about ten minutes to force out the air in the bottle, then tighten the bottle cap and refrigerate it.
Why put it upside down after bottling:
The purpose of putting the jam upside down after bottling is to squeeze out the excess air inside, so that the jam can be kept in a vacuum to the greatest extent, thus avoiding the reaction between the jam and microorganisms such as bacteria in the outside air, prolonging the storage time of ingredients, and sterilizing the bottle cap by using the high-temperature hot air of the jam. However, it should be noted that it is best to bottle the jam at a temperature above 80 degrees, so that the sterilization effect is improved.