How to sterilise jars for jams and preserves


How to sterilise jars for jams and preserves

15 August 2016

How to sterilise jars for jams and preserves

Sterilising might sound like a tricky task, but it simply requires heating something to a point where no bacteria can survive. Sterilising jars when making jams, chutneys and preserves is an important step to prevent all of your hard work spoiling due to a buildup of harmful bacteria.

If you are using jars with rubber seals, be sure to remove these before placing in the oven. When adding food to the jars after sterilising, it is necessary that both the food and jars are at the same temperature so that the jars don’t crack.

Preheat the oven to 160°C/gas mark 3
Wash the jars and lids in hot soapy water and rinse but don’t dry them
Place the jars onto a baking tray and into the oven for 10 minutes
Soak the lids in boiling water for a few minutes


Now you know how to get going why not try one of our delicious jam recipes. Karen’s Easy raspberry jam is a good place to start for beginners or for something with a bit of a twist try Russell Bateman’s Strawberry, long pepper and lime jam.

For a savoury option, give John Eggleton’s Tomato chilli and ginger chutney a go slathered on a burger or pair William Drabble’s Beetroot chutney with a decadent cheese board.

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