Summarize the following:
Wash the jars and screw bands in hot, soapy water, then rinse them off with warm water. Pour boiling water over the flat lids, cleaned jars, and cleaned bands, then allow them to soak for at least five minutes.  Note that you can also wash the jars in your dishwasher if your machine has a “sterilize” setting, but the lids and bands should still be washed by hand. You can prepare the jars after the jam is finished, but to improve efficiency and reduce the total amount of time, you may wish the sterilize the jars, lids, and bands before or while you work on preparing the jam. Fill a boiling water canner halfway with water. Set it on your stove and allow the water to reach a full boil. If you don't have an actual boiling water canner, you can use a large stockpot. Place a metal rack at the bottom of the stockpot before adding and boiling the water. This rack should prevent the glass canning jars from coming into direct contact with the heat source. Fill eight 8 half-pint (250 ml) jars with your plum jam, leaving 1/4 inch (1.25 ml) empty head space at the top of each jar.  After filling the jars, wipe away any spilled jam using a clean, damp towel, then secure the lids and screw bands over the top of each jar. Note that pint-sized (500-ml) jars may also be used, but you'll only need about four of them. Leave the same amount of headspace regardless of the jar size. The headspace prevents the jam from expanding and cracking the glass jars. Use jar tongs to lower the filled, sealed jars into the boiling water of the canner.  Keep at least 2 inches (5 cm) of space in between the jars to prevent them from hitting each other as they process. Note that there should be at least 1 to 2 inches (2.5 to 5 cm) of water covering the tops of the jars. If there isn't enough water in the canner, add more boiling water before you begin processing the jars. Cover the canner and process the jars of jam for 5 to 15 minutes, depending on your altitude. Keep the water boiling throughout this entire time.  For altitudes between 0 and 1000 ft (0 and 305 m), process the jars for 5 minutes. For altitudes between 1001 and 6000 ft (305 and 1830 m), process the jars for 10 minutes. For altitudes above 6000 feet (1.83 km), process the jars for 15 minutes. Also note that these processing times should remain the same for both half-pint (250-ml) and pint (500-ml) jars. Carefully remove the processed jars of jam from the hot water. Transfer them to a cloth-covered surface and allow them to cool to room temperature.  Make sure that the jars do not hit the canner or each other on the way out. The glass may break if this happens. It will usually take several hours for the jars to completely cool. You may even need to wait overnight depending on when you started the process. Once the jars are completely cool, test the seal by pressing down on the button at the center of each lid. That button should not move up and down when pressed.  Test the seal on each jar. Do not assume that all seals are fine just because the first one or two seem secure. If the jar has not been sealed correctly, transfer it to the refrigerator and use the jam within a few weeks. If you do not want to use any unsealed jam immediately, you could also try reheating the jam, placing it a new jar with a new lid, and processing it again. Label the jars with their contents and the current date, then store the finished jam in a cool, dry, and dark place for 6 to 8 months. After opening a jar of plum jam, store it in your refrigerator and use it within three weeks.

summary: Sterilize the jars and lids. Boil water in a hot water canner. Meanwhile, ladle the jam into your prepared jars. Carefully place the jars in the boiling water. Process 5 to 15 minutes. Let the jars cool. Test the seal. Store the finished jam.


Summarize the following:
Many online discussion forums and support chat rooms can be an excellent starting point for learning how other families have coped with and adjusted to life with a child with Down syndrome. Take advantage of the chance to ask questions and share your concerns without fear of judgment or awkwardness. Other visitors to these sites are often experiencing (or have already experienced) the same emotions as you and will be glad of your participation. Once you are ready for in-person meetings, local support groups for families raising children with Down syndrome can be invaluable resources. Not only can these groups offer friendship and support, they can also give pointers about physicians, education, activities, planning, babysitters, and other essential aspects of life with a child with Down syndrome.

summary: Search for online Down syndrome parenting support groups. Seek out local parenting support groups for Down syndrome families.


Summarize the following:
Garnish the top with a little extra fresh cilantro and serve the dish with basmati rice or naan. To store leftover chicken tikka masala, put it in an airtight container and refrigerate it for up to 3 days.
summary: Serve the chicken tikka masala with rice or naan.