Can someone tell me ...do I cook up my batch of grape jam and pour into jars and then just cover with melted parafin wax? that way I can use my jars that don't have the processing lids just the store screw on ones like the ones from salsa, etc.
Be careful. Botulism, mold, etc. can grow in some foods. If you use lids, you can process them in a hot water bath and kill pathogens. Sealing with just wax is not as safe. I know some families have done it this way for years with no trouble, but there is some risk.
"Because of possible mold contamination, paraffin or wax seals are no longer recommended for any sweet spread, including jellies. To prevent growth of molds and loss of good flavor or color, fill products hot into sterile Mason jars, leaving 1/4-inch headspace, seal with self-sealing lids, and process 5 minutes in a boiling-water canner. Correct process time at higher elevations by adding 1 additional minute per 1,000 ft above sea level. If unsterile jars are used, the filled jars should be processed 10 minutes. Use of sterile jars is preferred, especially when fruits are low in pectin, since the added 5-minute process time may cause weak gels."
no luck. I had three quarts of "grape jam". I kept cooking it trying to get it to the "sheet" stage. I thought it was there but when it was poured into the jars and cooled off......... very loose and runny. Plus, stuff looks like watered down applesauce!
So now I am thinking of straining it through cheese cloth but want to use sure jell to make it into jelly but not real sure as to how to do it?