To package, make personalized labels for these jams and stick it on the bottle. You can also tie a simple ribbon at the neck of the bottle. Jam tips: • If you don't have an oven, you can also cover the caps and bottles in boiling water for about 10 minutes. Drain for a few minutes before filling it up with jam. • Before starting anything, clean all surfaces which will be in contact with the food such as tabletops, cooking tools, bottles, and hands with soap and water. Also wear an apron and keep hair tied away from the face. • Always use non-reactive cooking tools for making jams. I prefer to use stainless steel pans, slotted spoons, or wire whisk. • You need to work fast and bottle the jam before it goes cold. Hot-packed jam is needed to ensure that it’s still safe to eat even after 2 years. • Smaller batches are better than one big batch of jam. Though it might seem more efficient to work on one large batch of jam, always work will smaller batches. Not only does it cook faster (you preserve more of the color and vitamins), working with small batches will ensure that you have packed everything before it goes cold. • Be careful while working with hot jam, sugar burns are nasty. If you get burned, run it in running cold water.