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

CoD_2

earthmother wrote:

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.

if you use the absolute largest saucepan you have, or a big casserole it works fine, i don't have a thermometer but use the frozen side dish test instead. drop blob of jam on freezing cold plate, push through it with finger, if it wrinkles then its set.

i use jam pot covers, come with the paper disks for inside the jar and then the plastic tops for the top, wet one side, add elastic band and when the water dries it'll be taught.

jams and chutneys last ages generally. the only chutney i've made thats only meant to last a month or so only has a tablespoon of vinegar in. unlke the others i've made with oooodles of vinegar in :rotfl:

Squidgy

You can get vacuum jars and I found the other day that you don't need to water bath them for jam either (think you need to do it for pickles and stuff though). I think it is because you put the jam in hot, then you screw the lids straight on. I only discovered this when I went to check that they had cooled and found that the vacuum thing had gone in. Was well impressed!!! (am easily pleased!).

Squidgy

MrsTinks

Squidgy wrote:

You can get vacuum jars and I found the other day that you don't need to water bath them for jam either (think you need to do it for pickles and stuff though). I think it is because you put the jam in hot, then you screw the lids straight on. I only discovered this when I went to check that they had cooled and found that the vacuum thing had gone in. Was well impressed!!! (am easily pleased!).

Squidgy

Squidgy where do you buy these from?

Squidgy

my mum brought me them they are quattro italingo?

Lillibet_2

I've got some raspberry jam in my cupboard (made by mum not me:o) dating back to 1998. I just did a taste test & it's fine, and it isn't vacuum sealed, just topped with cellephane then a (reused) lid.

Actually I've got 11 jars of the stuff in various varities, wish people would stop giving it to us as we rarely eat it! Any good heavy-on-the-jam recipies anyone?

bevsallotmentgoodies

Regarding the post from a beginner to jam making:
I don't bother with wax discs and I have a jam thermometer but don't use it as the main thing is to get the jam up to a good rolling boil and do the cold plate test (put a saucer in the fridge prior to commencing jam making, when you think the jam has reached 'setting point' place a teaspoon of the mixture on the saucer, return to the fridge and check whether it 'wrinkles' when pushed with a finger after leaving for a couple of mins, if not boil a little longer and re check until the right consistency). I then use a sterile funnel and jug to pour into hot sterile jars and seal a cellophane disc over the top, secure tightly with an elastic band and then wet the tops of the disc with a spot of cold water, this will tighten the cellophane and give a good seal as the jam cools. It's really important to ensure all utensils used are sterile (use oven or dishwasher).Tie ribbon and decorate jars with homemade labels. Once open store in the fridge and use within a month (if giving as gifts or selling I usually place a sticky label advising this on the jar). I have read that EU rules state only sealed jars with screw tops should be sold but I think if you're giving as gifts this should be fine. Happy jam making!