Do I need to cover jam?

mrbadexample

:hello:

I've made jam.

When people make jam they commonly use a disc of cellophane or similar to put over the jam before they put the lid on.

Do I need to do this? If so, what can I use instead of cellophane please? I've got baking parchment and greaseproof paper, but that's about it. :undecided

Cheers,
MBE

fester

My dad used to make jam, well mainly marmalade, and he used to use greaseproof paper.

They'd keep for years after they were made and still be good when opened.

mrbadexample

Thanks. Do I cut a disc of paper and put it on top of the jam, or a square of paper and put on top of the jar, before I put the lid on?

debtmess

I would suggest cutting a disk x

fester

Yep, dad used to do a disk to put directly onto the jam.

I've made marmalade once or twice and I don't think I put the greaseproof paper on top ? Whether I did or didn't it was fine when opened.

Oddly homemade jam etc seems to keep well even when opened for a few weeks out of the fridge. I opened a jar of shop jam about a week ago and put it in a cupboard - had to take several spoonfuls of mould off it when I wanted some last night. How come it goes mouldy when it is 64% sugar ???

Jojo_the_Tightfisted

Do you use the same knife for the butter as the jam?

Some people, if they've taken hours to make the preserve, take a bit more care than with the manufactured gloop. subconsciously, that is.

fester

Just remembered I used to sterilise the jars in a pressure cooker before filling, so I guess that helped.

fester

Jojo_the_Tightfisted wrote: »

Do you use the same knife for the butter as the jam?

Some people, if they've taken hours to make the preserve, take a bit more care than with the manufactured gloop. subconsciously, that is.

I usually wipe the knife on the edge of the bread before getting the jam - can't stand bits of butter in the jam.

torbrex

I have been making jam for a lot of years and have never used a disc of any kind on top of the jam before putting the lid on.

I steralise the jars and also heat them up slightly in the oven before potting and put the lid on before the jam and jars cool down, that way they tend to seal themselves as long as the lid is not damaged in any way (the centre of the lid pops down and stays down when you touch it)

Gigervamp

fester wrote: »

I opened a jar of shop jam about a week ago and put it in a cupboard - had to take several spoonfuls of mould off it when I wanted some last night. How come it goes mouldy when it is 64% sugar ???

60% sugar is the minimum needed to help preserve jam and as it's the low end of the amount of sugar needed, it will probably go off quicker.

But back to the OP, I just re-use old jam jars including the lids. I do remember my Nan cutting the bags inside cereal boxes to use though.

mrbadexample

torbrex wrote: »

I have been making jam for a lot of years and have never used a disc of any kind on top of the jam before putting the lid on.

I steralise the jars and also heat them up slightly in the oven before potting and put the lid on before the jam and jars cool down, that way they tend to seal themselves as long as the lid is not damaged in any way (the centre of the lid pops down and stays down when you touch it)

I did wonder if I actually needed one at all. But mine now have little discs of greaseproof paper sat on top of the jam. The jars were sterilised in the oven, and filled while both the jam and jars were hot.

It's my first go at making jam so I'm quite excited to see how it turns out. I won't really know until it's all cooled down and I get the toast / scones out.