Making Jam And Have A Bad Seal?

It's wild berry season in Italy now, and this especially means blackberries; the brier patches are heavy with ripe black berries, and you'll find people happily picking them if you drive out into the country. What next? They're wonderful over gelato or with whipped cream, but the best thing to do with a blackberry (I think) is make jam. For that matter, buy other ripe fresh fruit while you're at it (Italian markets sell it by the case at this time of year, especially peaches) and make lots of jam.

It's important to sterilize home made jams, and after the jars have cooled you should tap the lids to make sure the seals ring true. If one doesn't you simply open it first. Got two that don't ring? Use one to make a crostata, the classic central Italian jam tart. They're wonderfully tasty, and you may find yourself hoping more jars clank.