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Anyone Ferment or Make Jam?

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could anyone recommend best way to clean jam jars for preserves without dishwasher etc as want to make a batch but having trouble getting a sterile jar I got mold after 3 weeks last batch no idea why

OneeyedRaven
18 days ago
What do you think of this?
Gems
Gems18 days ago

I make jam and Jelly, my method is water sterilising

A big pan and boil the lids and jars, I then do the lids up and leave to cool to ensure the seals work all empty

They are then ready whe i need them

I tried Sterilising in the oven and burt my lids - rookie mistake.

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Gems
Gems18 days ago

There are some great videos on YouTube to follow

When the Jam goes in the jar hot and is sealed the cooling causes a vacuum that should seal it and stop mould forming

I have Jam that is over a year old, open and stored in the fridge.

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OneeyedRaven
OneeyedRaven
Original Poster
17 days ago

Gems thank you maybe this is where im going wrong the jam was only warm into jars I cleaned rinsed then sterilised in a pan so they should be ok- will try this thank you! xx

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Gems
Gems14 days ago

OneeyedRaven try carefully pouring the jam in hot to the jars then seal with lid

When it cools it will cause a vacuum and seal it x

Good luck - i find it fun making Jam. I sell it for charity to raise money for my boys unit at school

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AgnesFaludi
AgnesFaludi18 days ago

I use domestos to sterilize them....and wash them properly.

But it can have mold if u do not put enough preserver or lemon juice in the mix.

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SaverDeals
SaverDeals18 days ago

My grandad used to make jam and he would always do it by putting the jars into a pan of boiling water once you've turned the hob off and then let it cool with the jars inside. That will sterilise them.

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jmsonl
jmsonl18 days ago

I used to jam much more than I used to. I always boil my jars and lids in water and then took them straight out and put my freshly made jam in them. Lid straight on and then let it all just cool down. Lids seal with vacuum made when cool.

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angemski
angemski14 days ago

I boil the jars and try to fill them with the preserve as soon as possible after. If they start to cool then I will thread a warm tea towel between them and around them just before I ladle. Sledgehammer to the walnut, I know, but I've never had a batch crystallize or go rotten. There is nothing on the shop shelves to match home made marmalade.

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OneeyedRaven
OneeyedRaven
Original Poster
12 days ago

thank you for sharing this everyone I am making jam and chutney tomorrow so will take the advice or board- fingers crossed! thank you heaps

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