Preparing and filling jars when jam making

August 17, 2011 By Sandy

The info below applies to jams, preserves, jellies, cheeses and butters.

Make sure jars are clean and not blemished in any way.
It is best to sterilise them by placing on a baking sheet in the oven for 20 minutes on a very low heat.
*Once your jam / jelly etc is ready to pour into the jar, fill the jar to around 5mm from the top.
Place a waxed circle on top immediately.
Place transparent cover on jar immediately or once jam has completely cooled. Do not put cover on when jam is cooling down.
Store in a cool dark place.

* Once the jam has reached setting point decide whether to bottle immediately or wait for it to cool and stiffen slightly before bottling.
The general rule is: if whole fruit wait until mixture stiffens (this helps ensure the fruit does not rise to the top of the jar), if no whole fruit place in jar immedietly.

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