Jam AKA The Trouble Maker
Sound a bit odd, but it's true. There are some aspects of jam making (jammin', jammin', I hope you like jammin' too...) that should be absolutely straightforward, but oh no no no, that would just be too easy. The universe dictates that something so yummy has to have some rubbishy things to balance it up ~ this is a recognised phenomenon, often referred to by clever science bods as the 'no pain no gain' theory. So, jam is delicious, but there a couple of points where you need to stop singing into your wooden spoon microphone pretending to be delete as appropriate Beyonce / the Weather Girls / Oasis / Meatloaf (or is that just Mr Manley?), and concentrate on the jam. I know it doesn't seem fair and you love this song and you haven't heard it for ages and you're right, dancing along in the kitchen very definitely does count as exercise, but just for a minute, focus on the jam!
What's all this about saucers in the freezer?
This is to do with testing to see if the jam will 'set' ~ which means whether, when the jam has cooled in the jars, it will be that kind of semi~solid consistency. To a certain extent this comes down to personal preference ~ I like jam to be runny so it sinks into the toast or crumpet or scone, but Mr Manley likes it thicker so it sits on the top all lumpy. However you like your jam, you need to know how it will be once it's cooled, but the catch~22 here is that you need to know while it's still hot, and this is where the saucers come in . . .