Jars, Jars and more Jars
Storing Jars
Store clean jars and lids separately. A closed jar creates its own micro climate where nasty bacteria can grow.
Keeping everything clean
As jams and preserves are usually kept for up to 3 months you need to ensure everything is clean.
The Jars & Lids -
- Wash your jars and lids in the dishwasher or in hot soapy water. Dry the jars thoroughly then place in a warm oven while you make the jam.
- Place the lids in a pot of boiling water to sterilise, I leave them simmering away while I make the jam.
The Pot, Spoon and Equipment -
- Wash everything and keep it clean. I have a metal pot that has only ever been used for sweet jams, jellies and preserves. If you haven't got a separate pot; wipe the inside surface with lemon juice to remove any savoury flavours/smells - nothing worse then curry flavoured strawberry jam.
- I also have a separate wooden spoon - it's all stained red and has never touched anything savoury.
So how do you tell if the jam has reached setting point?
Lots of books will tell you an exact temperature or some amazing trick with dropping the jam off the spoon to test for setting point. Personally I have had mixed success with this so I do my never fail cold spoon method.
- Place two or three metal table spoons in the freezer while you make the jam.
- When the jam has thickened slightly begin testing for setting point.
- Place a large drop of jam on the cold spoon, wait a minute or two. Push the jam with your finger, if it winkles it's set!
I don't use commercial pectin in my jams and jellies. This is a personal preference and what you use is up to you, however if you are looking for something to help your jam set here is what I use:
- Apples, preferably green cooking apples. In jellies you cook them with skin, pips and all, in jams you peel, core and finely chop the apples.
- Lemons, especially the seeds are full of pectin so you'll find I always add a dash of lemon juice and sometimes if I'm worried about the setting I place lemon seeds into a tea strainer ball or piece of muslin and let it cook with the jam. Don't forget to pull them out before you bottle the jam.
