Jam making question

lbt_2

Hi

I ran out of lids yesterday while making some blackcurrant and raspberry jam so I got out my stock of waxed circles and cellophane lids.

I am not sure if I used the cellophane lid correctly though. I dampened the side that would sit on the outside of the jar and sealed with an elastic band. Is this right?

When I opened one of the jars this morning the cellophane wasn't stuck to the jar. Is is supposed to seal by sticking to the jar or is it just the action of the elastic band??

Thanks

foxgloves

Hi, you have done it right. The seal really comes from the waxed disc and that's the only tricky bit, really, making sure that they are put onto the jam waxed side down so it melts and makes a seal....my kitchen's a bit dark and I have to tell by 'feel' which is the waxy side. The cellophane circles are just dampened with water and put on with a rubber band, again, while the jam's still hot so that the heat tightens the cellophane and it's airtight, but they don't stick to the jar, so I shouldn't worry. It sounds like you've done it right. I'm still using plum jam I made last August and sealed as you describe and it's fine. I always use waxed discs & cellophane circles for jam & marmalade and save my lids for chutney. Sooooooooooo many pears on our pear tree this year, think there's going to be a lot of chutney making here in the next couple of months!

Butterfly_Brain

I agree with foxgloves you have done it right, the most imortant part is the waxed circles.
We have had a glut of Plums and Cherries this year so have been making Jam like crazy