Chutney and jam making- advice please!

carolinosourus

Hi all,

I'm intending to make chutney and chilli jam for Christmas presents. I've never made chutney or jam before and am reading so much conflicting advice about sterilising and filling the jars.

I think I'm going to sterilise the jars in the oven and boil the lids as I have more control that way. Should I sterilise the jam funnel before I use that? Then put the lids on immediately after I've filled the hot jars with the hot jam/chutney?

If anyone has any tips for a novice, I'd really appreciate them!

TIA

Caroline

tattycath

I sterilise my jars and lids in Milton fluid. I haven't got a jam funnel. I use a jug and or a ladle-must confess I don't sterilise that. Not had any problems with my jams, chutney or curds. They're never around long enough.

tattycath

Oh and I don't put the lids on until the product has cooled for a bit. HTH

sKiTz-0

Without trying to confuse the issue - I do it exactly that way - jars in the oven and boil the lids in a pan. I do my funnel in with the jars. Then I also put the lids on as soon as I have finished filling the jars, but not screwed quite as tight as I want them, then I give them a final nip up once they have cooled a little and I can handle them with my hands.

I suppose the conclusion we can draw is that 'there is more than one way to skin a cat'

ETA - I'm about to do some blackberry jam, plum and chilli chutney and plum sauce tomorrow to stock up for this year and a few for xmas gifts. Feel free to PM me if you have any questions, or just post away on here, lots of helpful folk willing to share tips and help out

carolinosourus

Thanks both, the jars in the oven method is what I vaguely remember my mother doing. Plus I have an oven but don't have any sterilising solution! I'll let you know how it goes...

floss2

I always put my lids on when the jam/chutney is hot, then as it cools it creates the vacuum. You can hear the jars "pop" as they cool down.

I always wear Marigolds too, as (a) hot jam/chutney on its way to a jar slopped on a finger or hand really hurts! and (b) I can then grab hold of the jar & tighten the lid.

I put the jars into a roasting tin to warm up, then you have a drip-tray for any slops - so much easier to clean than a worktop covered in set jam/chutney!

Valli

I sterilise both my jars and lids in the oven...
except today I made more plum jam than anticipated, so a jar was filled and a second half filled straight from the cupboard. But they will be eaten first and I won't try to keep them.

I use a damp dishcloth to hold the jars when I seal them (and I usually have to wipe them, too). never sterilise the funnel, if I am using it but the jam is too hot when in the funnel to 'catch' germs IYSWIM.

I too set my jars on a tray when filling them - just in case. Once I knocked a full, unlidded, freshly poured (and therefore hot) jar of jam over. So at least the hot jam was confined!

May I recommend Thriftlady's excellent thread

The Preserver's Year.

Full of hints, tips and recipes;)

irishjohn

Cut a 2 litre plastic milk container in two and carefully use a stanley knife to cut off the collar which the cap screws onto. Turn it upside down and you have an ideal funnel with a handle and a hole in the bottom just less than the size of most jam and chutney jars.

(Don't sterilise it in oven!! - a good wash in hot sudsy water is probably enough)

carolinosourus

Thanks guys, this has all been really helpful. I've made piccalilli and chilli jam, fingers crossed they last until Christmas and don't give anyone botulism!