How do you prevent a “skin” from forming on jams, jellies and puddings?
My mother would put a sheet of wax paper over the top until it was set up. When she pulled it off there was no skim.
If the jam etc. doesn't reach to the top of its container, I put a small sheet of saran wrap over the top -- of the substance, not the container (it has to be touching, there can be no air between the saran wrap and the substance). This seems to do the trick well.
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