sterilising jam jars - whats the easiest way?

LilacPixie

I have saw recepies for both beetroot chutney and onion chutney that I really want to try. I also have for bottles with the same flip top lids. Might need to see if i can make some sor t of OS drink too.

powershopper

Hi LilacPixie, once when I was short of jars, I went to Lidl and bought some of the cheapest comodity I could find in a decent jar- I think at the time it was marmalade at 26p, ditched the marm and used the jars for bottling! Still half the price of new jars.
Have a mosey round and see what there is.
You have to leave your scruples at home, and remember you are buying JARS, not food.

mumto1_2

I make tons of preserves of all types. Jsut made marrow chutney yesterday - and forgot how much 1 kg each of marrow, tomatoes and apples made up..... LOL. Still got marrow left; think I'm going to have to stuff it.

Look online for onion relishes/chutneys, pickled beets, dried fruit chutneys, apple chutney, pear chutney, mincemeat, pickled gherkins + cucumbers.... they last for years and are even better as time goes on.

I can't help wiht the kilner jars as I use a different type that I buy from a wholesaler by the case when I need to.

Here is 1 recipe that's slightly different, and you can use any soft fruit for it:

Saft:

6 lb mixed fruit like raspberries, redcurrants, blackcurrants, plums, strawberries, gooseberries, elderflowers (chop up + pit if needed)
1 thumbsize piece fresh ginger, thinly sliced
4 cups water
2 or 3 cups sugar, plus more if needed
8 sprigs fresh mint

Bring fruit, ginger, and water to a simmer in a large pot. Cook until fruit is soft, 10 to 15 minutes. Let cool slightly, then strain through a cheesecloth-lined sieve into a large saucepan,do not press on fruit. Let strain overnight, if possible. Discard fruit. Add sugar and taste, adding more as needed to reach desired sweetness but if the fruit is ripe, you may need less, so maybe use 2 cups to start.

Bring juice mixture to a gentle simmer, stirring often until sugar dissolves. Add mint, and cook over medium-high heat, stirring often, until liquid reduces to a light syrup, about 15 minutes. (You should have 8 cups.) Let cool completely. Discard mint. Transfer syrup to sterilized bottles or airtight containers. Will last for up to 3 months.

* I ususally leave out the mint and use any soft fruits I have on hand, doesn't have to be all of them!

And to stave off the usual debate on here about 'cups' - use an 8 oz measure - whether that is a proper cup set or a large coffee mug that holds 8 oz. of liquid.

LilacPixie

OOO and i'm going to lidl later on for some bits and pieces. I will have a look then

powershopper

LP if we lived closer, you could have had my surplus! When word got round the family I was inundated with jars...spread the word and I bet you will have no more shortages

buxtonrabbitgreen

The 4p curry from sainsburys is nice and you could use the jar for jam afterwards, I do.
If you put an ad on Freecycle I bet you would get some jars.

powershopper

I tried the curry jars, had a problen with curry flavoured strawberry jam!
Seriously tho' it takes ages to get the lids not to smell..............

Katgoddess

I have a microwave steriliser for babies bottles. So I'm guessing I can use that for the glass? What about the lids? Do you really just wash them in hot soapy water?

BB78

Better late than never I'm going to attempt to make jam from my homegrown grapes. I've been offered some jars on Freecycle & have seen sterilizing tablets in the poundshop, reading this thread most seem to agree on putting the jars in the oven but I'm worried about doing this; do they not explode? do I literally just stand them in the oven till dry?

Also where do I buy cheesecloth; is it an internet/eBay item? & is there a particular density/coarseness/thickness I need?

Can anyone tell me how long the jam should last? I remember years ago my Nan gave us a jar of jam & I was told not to get butter in the jam as it doesn't last like shop bought jam because it doesn't have preservatives in it. The recipe I was going to use just needs grapes, jam sugar & some lemon juice.

kateandpete

I know it's OK to reuse the jars but can I also sterilise and reuse the lids? I'd like to be able to store some of the jam until Christmas but would rather not kill anyone!
Many thanks in advance