re-sterilize jam

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eleni-11

re-sterilize jam

Is it possible to re-boil jam in the jars two weeks after it was made, as it was made the 'open kettle method'? Thank you

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Welshcookie

Jam

Never heard of re-boiling in the jars.

Open kettle method is not a term I have ever used, do you just mean in a preserving pan?

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sam from worthing

re-sterilze jam


I do not know the term open kettle either. Are you perhaps american or canadian?

and what would be your reason for re-boiling? has your jam not set?

if your jam has not set, empty your jars and put the jam back in a clean pan (i use a big stock pan for jam making) and bring the jam back to the boil for the rolling boil - using the saucer test, to check the setting point, some fruits don't set to a thick consistency without the aid of extra pectin - which can be fresh lemon juice or shop brought pectin, certco is a brand of the top of my head.

wash out thoroughly your jam jars and lids, then put the jars in the oven on 150c for about 20-30 mins wo re-sterlise the jars, and dry the lids with a clean tea towel.

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sam from worthing

open kettle method


I have just done some googling on the "open kettle method"

and it seems it is a method that is no longer advised to do, as the temperature doesn't get high enough, for the sterilisation and preservation of fruits and veggies.

So i would check the contents, if everyone looks and smells ok, then empty into a pan - as i described above, and sterilise your jars again.

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eleni-11

re-sterilize jam

Thank you all for your replies, just to be clear I only heard of the open kettle method while trying to find answers to my questions. My problem is that while the jam was made properly, it was then put into cold jars which were not boiled to be sealed well. Some of the jars lids 'click' when I press them. I have made jam myself before, and this jam was given to me as a present. They have always made jam that way and it's always been fine.

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Welshcookie

Filling jam jars

It is more usual to put hot jam in warm/hot jars. If the jars are cold there is always the perceived risk they will crack.

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sam from worthing

jam

should always be jarred in hot sterlised jars - so that on the cool down the jar lids "pop" ensuring an airtight seal.

re-boil your jam (if it still all looks and smells good), wash and sterilse the jars, and jar up whilst still warm.

 
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