jars for jam

[what..the?]

I am new to jam making having made my first fridge batch but now want to jar and steam shut for upto 6 months shelf life but I have no jars at home,

a) for future reference can you reuse old/empty glass jam jars with metal lids and of course sterilise?

b) if you were to buy new on the high street (not online) who would supply them please?

Thanks from
Jammy What..the?

[ruthann58]

when i made jam last year i just put a note on my gate asking for jam jars i got loads ,sterilise them and put the jam in while they are hot and the jam is really hot then put a seal of cling film or greaseproof paper on to the top of jam then put the lid on i am using jam made last september and kept in the cupboard

[what..the?]

ruth so do you put the cling film over the top of the whole jar, screw edge and all and then screw lid carefully on top of the cling film or do you mean place the cling film just inside the jar i.e, on top of the jam surface like a skin?

[Clanad]

The only thing standing between you and mould or worse with unsealed, sterilized jars is the fact that it contains a high volume of sugar. Honey, sugar and highly acidic vegetables like tomatoes or other vegetables canned with vinegar (pickles come to mind) still require the water bath I described, and still needs the jars sterilized before filling.as others have described.

At the least,syrenesis will occur... and you'll have a jar of semiliquid floating on top of really messy stuff.

I wonder why even the highly controlled commercial jellies, preserves and jams have "use by dates"?

Additionally, without being vacuum sealed the dissolved sugar can, at some point, re-crystalize just like honey, when left exposed. I imagine a cling wrap or the "oil cloth" will work to a degree, but it's a small investment to find the correct lids. The reason why old lids can't be reused is because they are originally built with a raised center that depresses when the jars cool causing it to "ping" with it's response to the vacuum underneath...
This might shed light for you:
http://www.canning-fo...cipes.com/canning.htm

I'm just saying...

[nannakath]

Use jam pot covers which contains waxed disc for sealing top of jam then sellophane cover which I wet slightly on outside place on top of jar and hold down whilst placing elastic band around to secure. I do this when jam is hot and you can hear the sellophane cover crackle slightly which is sealing it. Later I put a lid on as well.
With raspberries I place them in warmed oven until juice starting to run. Meanwhile the sugar is also warming up in oven, then I combine the two and bring slowly to boil for six minutes stirring all the time. Take off heat, test if you want with a spoonful on a saucer placed in the fridge or cool place. In a short time you test by tilting saucer which should show setting ok. Whilst the fruit is in pan I place the jars in the oven on low heat still on a board I have. Remove and ladle jam and seal.It keeps very well.

[what..the?]

thanks for all the help x