Jam bottling problem

I think Delia has a recipe. Also did make a diabetic recipe for my mother once. That was good, had grated carrot in it.

There is a simple solution to this dilemma. Have the proper lids to hand, remove the cellophane, pop the jars into the microwave for a minute and screw on the lids immediately.

I have done this before when short of lids and it works perfectly.

I have made my own mincemeat (that was years ago) from DH's Gran's recipe. She actually minced the fruit then added the other ingredients and the resulting mince pies were very nice indeed.

This is all very interesting, yes want to make more jam with stuff from allotment. But I suppose marmalade is next. Or mincemeat. Does anyone make their own?

Farmor15 as mentioned above, I bought a pack of nice jars from Wilko's - a nice size to give away and I filled them with hot jam/jelly.

Although they didn't have the air lock in the lid that went pop when they cooled down they do seem to have kept fine up until now.
I would have preferred it if they had made the 'pop' when they vacuum sealed.

The OP was in June so it would be interesting to know what happened. I make a lot of jam and save jars with metal lids and re-use, as long as lids are in good condition.
I heat jars in oven and put lids in bowl and pour boiling water over. Pour jam in when very hot and immediately put on lids and screw tight. No wax disks. As they cool, hear popping as vacuum forms.
Keeps forever until opened as no air which moulds and yeasts need to grow.
I would have been concerned that advice given to Julia about removing cellophane and adding lids when cold would have allowed air (and moulds) to get in. Maybe she’ll tell us how it went?

If in doubt, perhaps you could empty all the jars back into the pan and very briefly boil again before re-bottling, once you have the correct lids? A lot of work, but it might be worth considering!

It is very useful for the body !! And very tasty))

Yes try jamjarshop.com/

I reuse lids as far as possible but the vinegar in chutney making does tend to ruin them.

You have set me off wanting to start making preserves again.

I bought jars from Wilko but they don't have the type of lids which 'pop' so I hope they will work.

I was pleased to find packets of waxed discs in Lakeland which I bought because I don't want cellophane tops, rubber bands and all the fancy paper tops which normally come in an expensive packets.
Supermarkets don't seem to sell things like that nowadays

I suggest you to look at here allinpackaging.co.uk/containers/. Last time I found there food storage containers at affordable price. There are hundreds of packaging products such as bottles, jars, caps,containers and they can offer free shipping.

Thanks everyone for interesting replies. The company I got the lids from was suitably apologetic and I should have new lids tomorrow. They say that they have had customers who have made their jams before their lids arrived and have done what I want to do - the lids make an airtight seal even on cold jars, so they say! I think I am going to believe them and replace the cellophane. Not going to put the lids over the cellophane - I am sure that would not be airtight. The wedding isn't until September so I will be able to see if I have mould problems in time. If I have I will just have to start again! Without elderflower!

I think the wax discs are recommended with cellophane covers because the jam could dry out if stored for a long time?

I could have that wrong.
Interesting, though, that wax covers are not needed with metal covers, that will save a lot of fiddling around in future!

I do like to hear the satisfying 'pop' when the jar cools and the lid seals.

According to our village show judge metal lids should not have wax discs as well but cellophane covers should.
I do feel for you, Julia, it is a problem. Jars of Jan make lovely wedding favours. When is the wedding? Is there time to re do the jam when you get the correct lids? (I would just be concerned about air getting in if you swap cello for metal lids.)

I use jars with the metal lids and do what the French women do while the jam is very hot and turn the jar upside down and back again - you will then hear the lids 'pop' and the seal is good. My mother used grease proof circles on top of the jam under the cellophane discs.

I am sure your jam will be fine. Well done for doing such a fiddly lot. !

I hard pruned my gooseberry bushes last year and they need to develop new woody shoots. (No babies underneath).

I am just hoping my sister in law will still have enough to spare when we next see her. She usually has an embarrassment of gooseberries. and gives them away to all who want them.
I have a fair few jars of gooseberry jam left.

After all that work I would be very angry.

Grandmatties suggestion sounds good.
Do you have any friends who could put the lids on for you.

Merlot hanks for the jam jar lids link. It's not good recycling old lids every time even if the lids are properly washed. I do save all my jars.

This morning I just made a lot of damson chutney out of the damsons which were steeped in the damson gin. Heaven only knows what it will taste like.

ps although, like merlotgran I always use waxed discs as well as metal lids.

I agree with what grandMattie says if the jam was hot when the cellophane went on it should be fine - and keep it on as well as the metal lids.

I made gooseberry and elderflower jelly last year.
The gooseberries are well on the way this year although it's pouring with rain today (should fill them out nicely).

Yes it is better to have the waxed discs, but if the cellophane went on when the jam was very hot, perhaps you can get away with it. I wouldn't change the cellophane covers when you get the lids - just add the metal ones, then you won't risk any yeasts or other nasties getting in. Trim the cellophane, and put your pretty fabric hats on later.
Hope that is helpful.

Many thanks for your response. Yes, jars, like little honey pots in shape. They take about 100 ml. I can get the right lids from the place I bought them from which was v cheap, if not madly efficient!

I did rowan jelly for my other daughter's wedding 5 years ago - they had metal lids and were fine with no waxed paper - shop jam doesn't have it after all.

I think they'd probably be fine if I did not have to recap them but I'm anxious about the air that would get in at that stage.

I'm longing for someone who has had this problem to say that they've done what I'm going to have to do and it was fine!! Or, come to think of it, that it absolutely wasn't fine and then I'll know for sure that I have to bite the bullet and boil it all up again.

Perhaps I'll feel stronger about redoing it tomorrow!

jamjarshop.com/

You can buy everything you need in various sizes from here.

When you say bottles do you mean jars?

I always use wax discs regardless of what's going on top.

Whether or not you have to reboil then repot the jam really depends on whether or not you think any air has got in beneath the cellophane tops. It might be better to err on the side of caution rather than risk losing the whole lot.

I'm about to make a batch of gooseberry and elderflower wine. I do love that combination of flavours.

Good Luck.