Jam trouble.....

[Hilary B]

While we're on the subject. . . .
I've got my batches of jam/chutney all jarred up and away, but I want to re-pot some. Was thinking that if I sterilize the new jars, chutney would be ok to just transfer? Probably have to re-heat the jam though - warm enough to re-pot or boil it up again? what do grapes with experience of these matters think?! :s

Bring it to boiling, then repot into hot jars, just as when you first did it, OR just warm enough to move, then let it get COMPLETELY COLD before putting lids on.

NEVER put a lid on warm jam!

[LilyRose]

Bring it to boiling, then repot into hot jars, just as when you first did it, OR just warm enough to move, then let it get COMPLETELY COLD before putting lids on.

NEVER put a lid on warm jam!

So, will chutney/jam be sterile in new jars?

[Alison]

If you boil it up again and steralise the jars then yes. Still think it's by far the best to seal when very hot rather than letting it go cold. Have always done this and find it works well and as said above, you can hear the vacuum forming so know it's working.

[Hilary B]

If you boil it up again and steralise the jars then yes. Still think it's by far the best to seal when very hot rather than letting it go cold. Have always done this and find it works well and as said above, you can hear the vacuum forming so know it's working.

I would always opt for hot-seal, but I know some reckon on cold, and seem to get on OK; it's in between that you get problems (just like most cookery, in fridge, OK; hot, OK; in between, playground for bacteria)

[Alison]

I like the expressions "playground for bacteria", will remember that one!