There is no point making jam or preserves if the containers you use (i.e. jars) are not extremely clean. If your preserve is contaminated it will spoil and not be fit for eating.
If you are reusing old jars make sure that they are in good condition, no chips or scratches. If you are using old pickle jars you may not want to reuse them for jams as any vinegar residue may spoil the taste.
Sterilizing your equipment is quick and easy.
- Check the jars for damage.
- Wash in soapy water, removing old labels.
- Rinse jars & lids in freshly boiled water.
- Turn the jars and lids upside down to drain on a clean tea towel or some kitchen roll.
Then, EITHER:
- Preheat you oven to Gas mark 3 (170c) and stand the jars on a baking sheet, making sure that none of them are touching. Heat them in the oven for 10 minutes. This can be done whilst you are making your batch of jam and will have the added benefit of bringing your jars to the right temperature to prevent shock when you fill them with hot mixture.
- Put the jars into a deep pan and cover them with boiling water. Boil for 10 minutes, remove from the hot water and drain well. This can be difficult and boiling hot glass jars can be tricky to handle when wet. I prefer the first method.
Its not essential to have a lot of special equipment to make jams and preserves. I managed for years without a good jam pan, I even managed without a thermometer but the right equipment makes things a lot easier when dealing with hot jam mixture.
You will need;
- Jam jars - you can reuse the ones you have in your cupboards or buy new ones from places like www.lakeland.co.uk . Either way you need to ensure that the seals are good and that you sterilise them each time you use them. Smaller jars are suitable for jam, larger jars are great for pickles and chutneys. Kilner jars are also very useful but check that the rubber is in good condition. Do not use any jars with rust visible on the lids. Waxed discs are not suitable for vinegar based preserves and are not usually necessary for jam either.
Tip: Preheat your jars before you fill them to prevent shock, you can do this in the oven and this will help with sterilisation. Fill your jars to the brim and then add the lid whilst still hot, this will help create a vacuum seal and keep your preserve fresher for longer.
- Sugar Thermometer - although not absolultely necessary for occasional jam making this will be a useful addition to your kitchen. You will find it a lot easier to check for setting point temperature and it will take a lot of the guess work out of making your preserves.
- Preserve Pan - You can use an ordinary saucepan but a large, heavy bottomed, stainless steel pan will last for years and help maintain the heat needed for jam making. Some have measurements marked on the inside and a lip for easy pouring. A pan with sloping sides will allow for more evaporation, speeding things up a little.
- A jelly bag and stand - great for making clear jams and jellies. The bag strains out any bits and the stand allows you to get on with other things and let the jam drain through in its own time. If you are tempted to squeeze or scrap the bag to speed things up then the resulting preserve will not be as clear.
- Scales - you will need to be able to accurately weigh your produce and the sugar and other ingredients.
- Muslin - Handy for straining and for making herb bags for flavouring vinegars, etc.
Other kitchen equipment that you might need includes: a funnel, knife, chopping board, measuring jugs & spoons.
