Do I need to cover jam?

Gigervamp

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 make my own jam and use the same knife. The only mould I've had was in one jar of plum jam that hadn't even been opened, even though the jar had been sterilised. The other jars from that batch are still fine a year later.

Gigervamp

mrbadexample wrote: »

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.

It is very exciting! I tend to lick the pan, after it has cooled of course!

Little_miss_sunshine_2

On a similar note, I made my first ever chutney today (rhubarb) and used some clingfilm to cover the surface. I'll see how it turns out but may not bother covering it next time.

mrbadexample

Little_miss_sunshine wrote: »

On a similar note, I made my first ever chutney today (rhubarb) and used some clingfilm to cover the surface. I'll see how it turns out but may not bother covering it next time.

I made some curried rhubarb chutney a few weeks ago, and I didn't bother covering that. All seems well with it.

babyshoes

I think the necessity or not of covering depends on your lids. Most jar lids these days come with a plastic liner, which does the job of the paper cover. If you manage to acquire jar lids with no lining, then use a cover as the metal can rust, I believe. I think it also helps to create a more airtight seal.