Hello Waterworks and welcome.
Yes, you can use jars that have contained something else, I do it all the time. Whilst they're sterilised in the factory, once we've opened them they're no longer sterile, so I would still wash them. If you have a dishwasher, that'll do the trick, if not, then handwash in hot soapy water, rinse and dry in the oven on low heat (they'll crack if it's too hot). Sorry if I'm teaching you to suck eggs!
Don't throw out the cheap factory jam (we're all about reusing and less waste here) - use it to fill sponge cakes or heat and use as a fruity sauce for icecream.
learning to love veg…..except celery :-O
Hallo Waterworks, and Welcome, and hallo Sue.x
First of all, ask everyone for Jars, you will get a few. Send to Lakeland, for ars, they will be cheaper than buying am and tipping it out. Sorry, my jer, is not working. Wash your ars, new title, and sterilize in hot Oven, well medium heat. When am is ready, pot and put a Disc on top, don't forget to boil your Lids, as well, dry well, before screwing on to your am.
So far this Year, have made Strawberry, Raspberry, Strawberry/Raspberry, Apricot, still got loads to make, forgot Blackcurrent and Apple,Chutney, ust started, as my Apples, and Plums are not ready yet, but Made Courgette, Onion, and Apple. Going to pickle some Cucumber too, loads to do.
Yes old jars are fine if washed well - put them in the oven on a tray and set the temp to UK 140. When the oven has maintained the temp for five minutes turn off the heat and your jars are sterile and ready to use.
One good tip is when you fill your jars place several sheets of old newspaper under them to catch the drips. This saves a lot of time cleaning off the stove top or your kitchen worktops! Also a really good investment is a jam funnel - it's also great for pouring anything into a jar from nuts to beans and rice!
I harvested the single small Greengage tree but only got one jar of jam out of it, but it was very good and its been eaten in a week, i just cooked the fruit down added sugar until it tasted right and thickened up and stuck it in the jar, it took minutes.
I'm now waiting for the damsons to ripen , if they ripen, our ones are small thick skinned and still sour.
I love greengages. UK greengages are so difficult to get hold of unless you have a tree. The French ones in the supermarkets are just not the same and seriously not worth bothering with for jam as they do not have the flavour of our English ones. Like you I always try and use the fruit from my garden, however small the harvest - obviously you can't get better than that! I had a super damson tree - unfortunately cut down by my neighbour by mistake when he was clearing our shared hedge of damson trees planted by the mice 🙁 So no damsons this year. I'd love to hear how you get on with the damsons!
I made some rosehip 'marmalade' today.
I only had 250gms of rosehips after cleaning out the pips and 'hairs', but it made three little jars and tastes lovely. Well pleased with that.
Most Users Ever Online: 767
Currently Browsing this Page:
Guest Posters: 11
Newest Members:Veronanat, tonyajomoorp, expip, maximllPl, RobertasseK, EdwardDum
Moderators: Toffeeapple: 16337, AdminTA: 10, Fiona Nevile: 0
Administrators: Danny: 5517