sterilising jam jars - whats the easiest way?

[Deleted User]

mm, I have never put cool jam into cool jars op as I like to get it all jarred while hot and sterile as the cooling creates a safe vacuum. You can actually remove the rings and lift the jars up just by their tops. I am assuming that your tops are all loose ie as though the jar has been opened and my inclination would be to store them in the fridge.

I bought jam at a village sale last year and the top was loose so I threw the jam away. My jams keep indefinitely (years)under the stairs.

RAS

The whole point of making jam with masses of sugar is that it inhibits the growth of bacteria etc.

Until very recently I only used to cover jam with waxed discs and a plastic (poroscene ? (sp) ) cover held down by a rubber band. The jam was covered when still hot. By creating a seal between the glas and the cover (either dip the cover into water and use or run a little water round the rim of the jam pot) and tying it down when hot, the cooling air created a near vacumn and the jam remained good for ages. You can see the jam cover arced inwards because the air cooled and the product is airtight.

It is not necessary to sterilise jam after bottling; the product should be sterile anyway and the container also if you have heated it properly beforehand.

horsechestnut

You do not need to store jam in the fridge. It keeps well in the cupboard (think of when you buy it in the supermarket, it is always on the shelf not in the chilled cabinate).

mummyyof5

Last time I steralised my kilner jars by pouring hot water in them 2 smashed and I was scalded...shant be doing that again.

RAS

mummyyof5 wrote: »

Last time I steralised my kilner jars by pouring hot water in them 2 smashed and I was scalded...shant be doing that again.

Adding boiling water to cold jars will destroy them. Either add hotwater and then heat them further (oven or microwave) or put a metal heatrod in the jar first. So sterilise some metal cutlery and the head of some tongs first. Add on piece of cutlery to each jar using the tongs and then pour in boiling water. This ensure that the heat transfers to the rim of the jar before the whole thing cracks.

mummyyof5

Thanks RAS will try that next time I have pickled 4 jars of beetroot today...mum had it given her free from a friend at work and ....didnt have time apparently ?????...will give her a jar tomorrow...love it so MSE xx

zippychick

ive merged this with our previouos thread on sterilising jars

Zip

SpikyHedgehog

misskool wrote: »

use hot jam jars with hot jam or cool sterilised jam jars with cool jam. a mix of either creates the perfect temperature for bugs to breed

I use hot jam jars, washed clean and in an oven at 110C for ten minutes. You can also use it hot out of a dishwasher.

Thank you! I've made apple curd from Cheap Family Recipes using apples from mummy's tree, & the recipe says to cool it before blending & store it in sterilised jars in the fridge. I couldn't think how I was going to use sterilised jars & cooled curd . Curd cooling in pan, jars & lids washed with hot soapy water & put into oven still hot from bread making I turned back on while washing jars. It got to 120°C while I was doing the jars, so I put them in & turned it off till the morning.

I'll store the curd in the fridge as I won't be able to seal the jars, but the recipe says to use it within a month when stored in the fridge.

Teenie_D

I'm a total novice at all this chutney business but the first batch went ok. I want to do some chilli jam next but when I sterilised the jars I stupidly put the lids in the oven and the inside of the lid has gone a bit 'dark' and the inside seal bit has fallen off LOL Will I have to forget about them or will they still be ok to use?

DA63147

I have got two Dolmio Bolognese sauce jars that I want to use for jam making, I know people have tried sterlising jam jars by putting them in the oven at 110 degree celsius. If I do the same thing with these Bolognese jars will they explode as the glass very thin or will they be ok?