Potting, Sealing and Storing
Jam, fruit jelly and marmalade are potted and stored in the
Thoroughly wash the jars in hot water and mild
detergent, rinse and drain on a clean towel.
Warm the dry jars in
the oven for a few minutes at a temperature of 110°C
Fill the jars nearly
to the top with the hot, finished jam, jelly or
marmalade using a spoon or jam funnel. It will shrink during
cooling. With jelly, tilt the jars while filling them,
the jelly runs down the side-this prevents air bubbles
the jelly jar is filled, do not move or tilt it until the
has set. With jam I do tilt and roll the jar slightly
to remove the air bubbles that form around the edge.
If covering with Cellophane or plastic,
put a wax disc on the jam surface after filling. This seal keeps the jam in good
Seal the jars while the jam is hot do not
leave it to become lukewarm before sealing, as this encourages
the growth of
mould. You can put on Cellophane tops or tie down plastic
once the jam is cold and set and the jars are easier to
If using plastic-coated twist or screw tops,
put on as soon as a jar is filled. No wax disc is needed.
and covered jar with the contents and date.
Store in a dry, cool and
dark place. Damp causes mould to grow on the surface, heat
makes the contents shrink,
much light may fade the colour. Most preserves will keep
6-12 months in good conditions.
Jars, lids, Cellophane discs, wax discs and jam funnels can
be obtained from Lakeland either my mail order from their website
here) or one of their high street outlets (nearest local
shop is in Tunbridge