We are Tracy & Steven and along with our 2 children we moved to the countryside in the North East of England in 2016. On our smallholding we strive for a more self reliant life by growing our own food, raising our own meat, cooking, preserving & foraging all whilst working full time.
I am gutted. I've lost my pantry of jam that I lovingly made through the summer. It's gone mouldy and I'm so gutted. Not the expense but the waste if our own food. Plus the fact we're going to run out over winter when this was what it's all about.
I'm going to scrape the top off and see how it is underneath. Apparently I shouldn't use kilner jars for jam as they're notorious for this happening according to Pan Corbin (Pam the jam).
Such a shame, better luck next year! I wonder if you do need new seals after your comments about them leaking in your previous post? They do go brittle after a while, but other than that I don't know much I am afraid. xx
Thanks Amy x these jars are new unfortunately and I know better for next time. I'll stick to alcohol and bottling in the kilner jars. We live and learn each day! Hope you're doing ok xx
Sounds like the space between the top of the jam and the lid of the kilner jar is too great slowing mould to form in the space that's already there. I'll use recycled jam and honey jars next year and will buy new ones for the Christmas presents. So frustrating but this is year one so I'll take it on the chin...
however one thing I will say is that with recycled jam jars and with Kilner jars I always use new seals or new lids. I do not ever recycle the lids. neither do I use the traditional cellophane seals and wax discs as I found that if the jam was only kept for a short while it was drying out far too quickly. I use a lot of recycled jars but they always have new lids. The Americans when they make jam after making it they hot water bath it to take any air out - I have tried this in the past and that seems to work as well. Don't give up - I know its disheartening but if the fruit is over-ripe it can also throw up mould as well. This is all part of the learning curve. I have also had success with home made cheeses as well - the jam sort and have used paraffin wax and the wax seals out of the cellophane toppers to create an air tight seal in the little dishes you get free from posh puddings. What you learn this year will hold you in good stead for next - some you will win some you will lose. Occasionally even know some 37 years on from when I first started making jam we end up occasionally with something going wrong. You can use Kilner jars for jam but because they cost more than a jam jar I tend to use them only for bottling canning fruit. Pam Corbins book is excellent and it is one I use a lot. I have a book going begging if you would like it. It covers a little bit about everything - it is not as comprehensive as some but it does have some good visual photographs and it covers preserving across the board. you are welcome to it if you would like it pm me if it is of interest.
I've always used old jam chutney jars. I take care with the lids not being too abrasive when cleaning. I collect the lids that have a rubber membrane on them.
Sorry you have got problems. I always take great care with sterilising and have only had a small handful of jars with mould in 40 years of jam making. I reuse jam jars and discard any lids that don't look perfect. Also fill them very full (but not touching the lid) so that there is very little space left for air. I do like the lids with the "pop" top as it is obvious when there is a good seal.
It is best to use proper 'jam jars' either recycled or new for long term jam storage. I only use Kilner jars for jam that we are going to be eating quickly.
Using jam jars with metal lids also means you can use Pam Corbin's trick of briefly turning the jar over as soon as you have filled and put the lid on it, this sterilises the lid with the boiling hot jam and ensures there is no bacteria in there to start growing.
I'm going to scrape the top off and see how it is underneath. Apparently I shouldn't use kilner jars for jam as they're notorious for this happening according to Pan Corbin (Pam the jam).
ReplyDeleteSuch a shame, better luck next year! I wonder if you do need new seals after your comments about them leaking in your previous post? They do go brittle after a while, but other than that I don't know much I am afraid. xx
ReplyDeleteThanks Amy x these jars are new unfortunately and I know better for next time. I'll stick to alcohol and bottling in the kilner jars. We live and learn each day! Hope you're doing ok xx
ReplyDeleteWow, that is bad luck. What happened? Did air get in? We dont make jam as we dont eat it.
ReplyDeleteSounds like the space between the top of the jam and the lid of the kilner jar is too great slowing mould to form in the space that's already there. I'll use recycled jam and honey jars next year and will buy new ones for the Christmas presents. So frustrating but this is year one so I'll take it on the chin...
ReplyDeleteAllowing** not slowing.
DeleteThat is really said when you spent all that time making it. I must admit I am a little afraid canning.
DeleteTracy if it helps there are some good suggestions here;
ReplyDeletehttp://forums.moneysavingexpert.com/showthread.php?t=298364
however one thing I will say is that with recycled jam jars and with Kilner jars I always use new seals or new lids. I do not ever recycle the lids. neither do I use the traditional cellophane seals and wax discs as I found that if the jam was only kept for a short while it was drying out far too quickly. I use a lot of recycled jars but they always have new lids. The Americans when they make jam after making it they hot water bath it to take any air out - I have tried this in the past and that seems to work as well. Don't give up - I know its disheartening but if the fruit is over-ripe it can also throw up mould as well. This is all part of the learning curve. I have also had success with home made cheeses as well - the jam sort and have used paraffin wax and the wax seals out of the cellophane toppers to create an air tight seal in the little dishes you get free from posh puddings. What you learn this year will hold you in good stead for next - some you will win some you will lose. Occasionally even know some 37 years on from when I first started making jam we end up occasionally with something going wrong. You can use Kilner jars for jam but because they cost more than a jam jar I tend to use them only for bottling canning fruit. Pam Corbins book is excellent and it is one I use a lot. I have a book going begging if you would like it. It covers a little bit about everything - it is not as comprehensive as some but it does have some good visual photographs and it covers preserving across the board. you are welcome to it if you would like it pm me if it is of interest.
pattypan
x
Oh I'm so sorry for that, Tracy.x
ReplyDeleteOccasionally I have had some mould on the top of jam but have found that if this is scraped off the jam underneath is perfectly OK.
ReplyDeleteI've always used old jam chutney jars. I take care with the lids not being too abrasive when cleaning. I collect the lids that have a rubber membrane on them.
ReplyDeleteDid you use cane or beat sugar ? I have had problems in the past, when I have had beet sugar.
ReplyDeleteSorry you have got problems. I always take great care with sterilising and have only had a small handful of jars with mould in 40 years of jam making. I reuse jam jars and discard any lids that don't look perfect. Also fill them very full (but not touching the lid) so that there is very little space left for air. I do like the lids with the "pop" top as it is obvious when there is a good seal.
ReplyDeleteWhat a shame :-(
ReplyDeleteIt is best to use proper 'jam jars' either recycled or new for long term jam storage. I only use Kilner jars for jam that we are going to be eating quickly.
Using jam jars with metal lids also means you can use Pam Corbin's trick of briefly turning the jar over as soon as you have filled and put the lid on it, this sterilises the lid with the boiling hot jam and ensures there is no bacteria in there to start growing.
Tracy it is better to water bath jam then you can safely keep it for a length of time instead of just being in the fridge needing to be used up.
ReplyDelete