Tips and tricks

Start with clean jars

Wash jars and lids well before use. Check jars for cracks and lids for rust, dents or damage. Discard rather than try to rescue a jar.

Sterilise when needed

The correct method depends on the recipe and how the finished product will be stored. Follow reliable preserving guidance rather than guessing.

Removing old labels

Soak or boil the jar until the paper label lifts away. Unfortunately, that is often the easy part.

Tackling stubborn glue

Cover the glue with cooking oil and leave it for several hours or overnight. Scrape with an old bank card, try a cooking oil and bicarbonate paste or try rubbing alcohol, methylated spirits or acetone on what remains. Some glues refuse to cooperate. At that point, the jar may not be worth the effort.

Watch the final few minutes

Jams and relishes can catch quickly once the liquid reduces. Lower the heat and stir more often near the end.

Remember that it thickens

Do not wait for a jam or marmalade to become stiff in the saucepan. It will thicken further as it cools.

Too runny?

Cook it for a little longer, stirring frequently. Test a spoonful on a cold plate before deciding.

Too thick?

Stir in a small amount of hot water or suitable fruit juice. Add it gradually.

Too sweet or too sharp?

A little lemon juice may help an overly sweet mixture. A small amount of sugar can soften excessive sharpness, but adjust carefully.

Label every jar

Add the recipe name and date. This saves later discussions about the mysterious brown jar at the back of the fridge.

Know where to store it

Each recipe should clearly say whether it belongs in the refrigerator or is suitable for pantry storage. Opened jam and jelly should be refrigerated and checked for signs of spoilage. Read the storage guidance.

Keep notes

Write down ingredient changes, cooking time, yield and anything that went wrong. That is how the next batch gets better.