Jam and Marmalade making.

[Goodsoulette]

I am making some pink grapefruit marmalade and some chunky lime marmalade tomorrow. I bought some wax disks to place on top of the jam after I have potted it but I, after reading up on it, am in two minds about whether to use them or not.

So should I?

If so how. I will be leaving the lime marmalade with chunky zest in it but the pink grapefruit one will be a clear marmalade. Does this make a difference? I know I should leave preserves with bits in to cool slightly so the bits are evenly spread throughout the jam but do I put the wax disk on as soon as its potted and then put my lid on. I am using metal lids by the way!

Also I remember my nan used to warm her jam in the oven before adding it to the pan, so should I do that too.

[warpig3]

GS, I have never made jam but just checked it in Delia and she says to seal it immediately with wax discs then tight fitting lids or cellophane then label jars when cold. So I presume you do all of the disc/lid stuff when it is hot, then once the jam cools down a little this creates a vacuum within the jar. No mention of heating it in the oven though, although if your nan did it you can be sure she had a good reason.

[Goodsoulette]

I meant warm the sugar in the oven, oops.

[Pea Pod]

Remember to warm your jars in the oven before filling, as hot jam will crack cold ones. You probably do this anyway, Just checking.

[Goodsoulette]

I did know that one, I thought it was also to help with steralising the jampots too though, as I always do this when making chutney.

[society]

Goody, every year I make red currants, blackberry, raspberry and whatever else I find in season at the time. I usually make jam or marmalade and fill jars of it, but I never use wax or anything else to seal it. Just make sure the lids of the jars are tightly fitted. I store them in a cool pantry and they keep for about three years.

[Goodsoulette]

I wont using any then society. If your raspberry jam doesnt go moldy then my lime marmalade wont. Information seems to be mixed about it. Apparently worth doing if you use a paper lid.

Do you seal straight after potting?

[society]

I make the jam the afternoon or late evening the day before. Next day I run the dishwasher with the jars, lids and all on the rinsing cycle (I do this so the jars will be steralised and heated) and when they are dry and still very warm I full them. Make sure the jars and lids are thoroughly dry. The jam is usually cool or sometimes slightly warm. I never seal the jars while they are still warm, otherwise the lids can perspire and cause mould to grow. I wait for everything to cool, then seal. Then I place them in a hot water bath for two to three minutes, remove and wipe dry and store in cool pantry. They last a very, very long time and always taste freshly made. I use fruit pectin in my jams and marmalade.