I've been making jams, jellies and chutneys for 30+ years and have never had any problems. Today I opened a jar of blackcurrant jelly made about a month ago. It had turned to liquid and was clearly growing bacteria- not mould. The whole batch is the same. I always sterilise my jars and lids and then seal the jars using the oven method. I'm at a bit of a loss to know what has gone wrong. Any suggestions please??
Last weekend, in Rutland, the first statue in Britain of the late Elizabeth II was unveiled.