sterilising jam jars - whats the easiest way?

joeck68

Hi, I'm valiantly saving any glass jars that I can ( jam, mayonnaise etc) ready for some jam making and preserving this summer, however, I'm confused about whether I can re-use the lids? Some of the websites I've looked at say that it's impossible to properly sterilise the lids and that boiling them can damage the plastic, but how do I get new lids to fit all the odd sized jar's that I've saved? I'm sure there are loads of experts on here so any hints and advice would be VERY gratefully received!

Huge thanks in advance
Jo x x

ChocClare

I regularly boil up the lids from my saved jars. The only ones I can imagine which might cause a problem are those with a cardboard circle inside, and they tend to be the plastic ones, so you wouldn't normally be using them anyway?

I save pasta sauce jars to fill with HM passata. I save jam jars for HM jam, chutney, marmalade or honey. I put all the jars and lids through the dishwasher and then (belt and braces) heat up the jars in the oven and boil the lids for five minutes so that jar and lid are both hot when I put whatever it is in, as this ensures a good seal. Don't need to bother with this for honey, of course. I have been making marmalade and chutney using this method for about 25 years (sob! sob!) and am still here to tell the tale, so I don't think it can be that dangerous :rotfl:

You can buy jam jar lids from eg Lakeland or Ascott but I honestly wouldn't bother.

jollymummy

Hi Jo
I'm no expert but make a bit of jam and marmalade and always recycle glass jars. I always soak mine in a Milton fluid solution in a big bowl, I put the glass jars and lids in together. We haven't had any upset tums yet
JM

loislane999

You can also use jam making kit cellaphane tops - they for a seal instead of using a lid. Do you have a good homewares store near you? they may well sell them. You will also know if your jam etc is contaminated cos it goes mouldy. I've used old jars for years. Not died yet! Sterilising is important though - boil / bake / milton all good.

VJsmum

I also use wax discs (like burger maker discs) and sterilise the lids - never had a problem.

WhiteHorse

You can buy lids separately. Check Google to see if the size you require is available. The problem I find with reusing lids is that they may not last if used for pickling.*

*But it's good for your iron levels.

joeck68

Thanks everyone - never thought of using milton, will try that along with boiling them - sadly don't have a dishwasher, only my DH lol! We have 2 allotments and up til now I've only ever frozen stuff, but we only have a small freezer so this year I'm going to try bottling and jam making. Always wanted to give it a go but was worried that it was too complicated. Do u use a proper jam making pan or will any pan be ok? And is a thermometer essential? If there are any threads that I should check out, could someone point me in the right direction? Thanks again, I love how much wisdom there is on this forum x jo

hermum

Here's the Preserver's year
https://forums.moneysavingexpert.com/discussion/comment/42308242#Comment_42308242
I made blackberry jam last year, my first attempt, had to make 3 batches as everybody wanted some. It was lovely.
Onion Chutney, also made several batches & then thought that I'd be clever & double an apple & onion chutney recipe, I didn't have a jam pan & until then my big stew pan was fine. However the apple chutney while tasting lovely didn't thicken very well, which I think is down to the top of the pan not being very big & so the vinegar didn't evaporate that well. I haven't use a thermometer.
I have bought a jam pan 2nd hand from ebay for this year. My funnel was a Cravendale milk container, cut down I found they lasted better than one made from a sainsbury milk container.

babyshoes

I use the same method as ChocClare. Haven't tried using plastic lids yet, but I find with collecting our own jars and those of friends & family, plus the occasional freecycle haul, we have more than we can use in any one season anyway. The jars with plastic lids just get recycled.

Lazy_Liz

"Do u use a proper jam making pan or will any pan be ok? And is a thermometer essential?"

You don't need a jam pan/preserving pan but the biggest, widest pan you have will do, a heavy base helps to spread the heat evenly, I use a very large le cruset style casserol dish. You don't need a thermometer just put a small plate or saucer in the freeze then do a "wrinkle" test. Put a small blob of the jam onto the cold saucer, let it cool then push your finger through it, if the surface wrinkles it is ready. Don't be suprised if this stage takes ages to reach, it is nearly always longer than it states in the recipie.