Home Made Jam - how long can you store it for?

earthmother · 3 October 2006 at 12:46PM

In particular I'm thinking of the apple and cinnamon recipe that was posted a few weeks ago.

Obviously you can't get a vacuum seal on the jars like Robinsons et al do, so how long does it keep?

Thinking of making up some small jars for Christmas pressies - have lots of baby food jars given to me, and a glut of apples.

[Deleted User] · 3 October 2006 at 12:55PM

I have used 4 year old hm jam and it was absolutely perfect

I use a tsp of whisky on top before using the waxed paper and obviously everything was sterilised prior to using. Put the transparent rings over the top while the jars are hot and the heat tightens them

earthmother · 3 October 2006 at 1:06PM

OK - good to hear there's a long life, but I think I need jam making for beginners, lol.

I thought you just poured it into the jars and screwed the lid on - didn't realise there were other factors.

What do I really need? As said, I have jars with lids, and ingredients.

Thistle-down · 3 October 2006 at 4:12PM

you can get that vacuum seal - but you need proper preserving jars with two-part screw lids and once the jars are filled and the lids are on you need to do a water-bath for however long the recipe calls for. My mum has jam that is years old and still good by using this method.

THIRZAH · 3 October 2006 at 4:20PM

I find jam keeps better if I use the waxed paper and cellophane tops .

[Deleted User] · 3 October 2006 at 4:23PM

To make jam you need a good jam pan, a jam thermometer and good jars with or without lids. Lakeland limited has everything needed

I washed the jars and put them in the oven at about 100 degrees. You make the jam and let it stand for a few minutes then use a jug and I also used a jam funnel. Just pour the hot jam into the hot jars. Add the alcohol. Pop the wax disc on and either use clean lids or cellophane and an elastic band

I must have made hundreds of jars in my lifetime and never had a failure.

Go for it

Motty_2 · 3 October 2006 at 4:39PM

kittie wrote:

Put the transparent rings over the top while the jars are hot and the heat tightens them

I have always let them cool before putting the tops on. Have to remember to do it HOT next year

Motty

Biddyrolo · 3 October 2006 at 5:11PM

I used some apricot that was sooo 20th century, it had gone an amber colour but tasted nicer than when it was just made :rolleyes:

martindow · 3 October 2006 at 6:00PM

I think a lot is to do with it being properly set - the concentration of sugar is the main preservative. Lightly set or runny jam seems much more prone to mould growing on the surface and really needs to be kept in a fridge. I have found semi fossilised jars at the back of cupboards which were still edible but rather strange as they had shrunk away from the sides and gone very sticky.

earthmother · 3 October 2006 at 6:20PM

Thank you all for your posts.

I took a look at Lakeland, but the thermometer and pan are well out of my budget for this year, as I assume the preserving jars will be.

I'll see if I can get the other bits though (assume they'll be in Wilkos etc?) and will have to try it with normal saucepans and hope the recipe is foolproof.

Penny-Pincher!! · 3 October 2006 at 6:57PM

I have used jam that my sister has made about 2 years after it being made with no ill effects:D

PP
xx

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Home Made Jam - how long can you store it for?

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