Are you a keen home cook? Or perhaps you love arts and crafts. If so, chances are you’ve used some glass jars and bottles in your time. From holding marmalades and preserves, to candles or craft supplies, there’s all kinds of ways to use jars and bottles. But if you’re working with perishable goods, or looking to keep things secure, you’re going to want to keep your jam jars sealed. There are many ways you can do this, from home-made solutions to twist off jar lids. But what’s the best way to keep jars sealed?
Different Ways to Make Jam Jar Lids
When preparing to seal jam jars with your produce, the first thing you’ll want to do is sterilise them. Fortunately, you don’t need a whole lot of equipment or fancy chemicals to do this. First, simply clean them thoroughly in hot, soapy water. Be sure to give them a good rinse. Then, place the glass jars on a baking sheet and place them in an oven at 140C. Ensure you keep any rubber seals out of the oven. Your glass jars should soon be dry, clean and ready for sealing.
One popular way to seal jam jars is to use a wax disc and a bound cloth. Once you have tightly compacted your produce into the jam jar, you can place a wax disc on top of it. This will create an air tight seal. Then, you would simply pull a circular piece of cloth over the jars opening, and pull the edges down around the rim. You then tighten it around the jar neck with string, a band or even glue.
This method certainly does the trick. But if you’ve bought jam jars in bulk, or are looking for a simpler solution, you might prefer to use twist off jar lids. Readymade jam jar lids are the easiest way to ensure you get an air-tight seal. As well as this, their durable material makes them easy to sterilise. And if you still want that home-made touch, jam jar lids can easily be combined with decorative fabric covers.
Get Your Jam Jar Lids from The Bottle Jar Store
At The Bottle Jar Store, we sell all kinds of glassware for all kinds of customers. Whether you’re a business or a hobbyist, our products can help you package your fine produce. As we sell plenty of jam jars in bulk, it only makes sense that we should offer a great range of jam jar lids. If you’re working with jam jars, it’s likely you’re going to want plenty of lids.
Being able to bulk buy lids makes them a much more practical sealing solution than other methods. Also, our lids come in a range of diameters and depths, to match the many jars we sell. As well as this, there are an array of colours to choose from, to match your branding or your personal taste.
With all this choice, you’re bound to find something that strikes your fancy. So be sure to give our full range a browse!
If you’re looking for a red currant jelly recipe you’ll find one right here. If you’re looking for something to store your red currant jam or jelly in, you’re also in the right place.
Here at The Bottle Jar Store we’ve been supplying our customers with a comprehensive range of glass containers since 2011. Our products are used by crafters, producers, brewers, preservers and home cooks. Whatever the size, whatever the shape, from beer bottles to jam jar glasses, you’ll find it here.
The red currant story
Jellies and preserves can be made from a multitude of fruits and flowers. From strawberries and mint to plums and dandelions, the only frontier is your imagination. You can make them and store them, give them as gifts or set up a business and sell them. Of all the jellies, however, one of the most abidingly popular is red currant. One reason for that is that it goes so well with meats like lamb and pork.
Red currants were used as medicine in the Middle Ages, and their organised cultivation began around the 15th century. By the 1700s they were being eaten as a dessert fruit. Nowadays, the vast majority of red currants are grown in Europe.
Red currant jelly recipe
The truth is, there is no definitive red currant jelly recipe, largely because there are so many. But the basic principal of red currant recipes is generally the same, and very simple. This one should take around 30 minutes to prepare and make, plus the time you allow to strain it.
For this red currant jelly recipe you will need 4 lbs (1.8 kg) of red currants and 3 pints (1.8 litres) of water. You’ll also need 1 lb (450 g) of sugar for every pint of juice you obtain after straining.
- Wash the fruit (but don’t remove the stalks) and place it in a jam pan with the water.
- Bring the pan to the boil, then simmer gently for around 20 minutes until the fruit is soft and pulpy.
- Use a flexible spatula or the back of a spoon to squash the juice from the fruit. Then spoon the mixture into a jelly bag or lined sieve over a large bowl, and allow to drip. Leave for at least 4 hours or preferably overnight. (Tip: Don’t try and squeeze the fruit, or it could make your jelly cloudy).
- Measure the juice back into your clean jam pan. Add 1 lb (450 g) of warmed sugar for each pint of juice, then stir over a gentle heat.
- When the sugar has dissolved, turn up the heat and boil rapidly for around 3 minutes. (The jelly should set when tested).
- Remove any scum, then pour into glass jars and seal whilst still hot.
To present your red currant jelly in the best possible way, simply take a look at our products. With our range of glasses in a variety of styles, you’re sure to find the perfect jar for your creation.
People have been making marmalade with oranges for centuries. And in all that time, not much has changed in the marmalade recipe. The Romans were some of the first people to make what we’d call marmalade today, with one recipe noted down in the first century. But it wasn’t until the 18th century that the orange marmalade recipe was fixed in its most familiar form. English cookbooks of this period are the first to mention the familiar ‘jelly’ that’s a central part of modern marmalade. From here, it wasn’t long until orange marmalade became the staple of the breakfast table that it is today.
How to Make Marmalade
Making marmalade with oranges requires very few ingredients and even less equipment. For this recipe you’ll want to have these ingredients to hand:
- 1kg of Oranges
- Juice from 2 Lemons
- 2kg of granulated sugar
- Firstly place the oranges and the lemon juice into a pan. Fill the pan with 2 litres of water, ensuring the oranges are fully submerged. Now bring the pan to boil, and leave it covered and simmering for a couple of hours. If you can easily pierce the orange peel with a fork, that’s a sign they’re ready.
- Next you will want to warm the sugar on a low oven setting. Then pour the cooking water from your pan into another jug, tipping the oranges into a different bowl. The cooking water can now go back into the pan, whilst the oranges cool in the bowl. Once the oranges are cooler, cut them in half and scoop out all the pith and pips, adding them into the pan.
- Simmer the pan for 6 minutes, before sieving the entire mixture into a bowl. Remember to press through the pulp. You can now dice up the orange peel. Then, take the mixture, the peel, and the warmed sugar and add them all together in the pan. Over a low heat, stir the complete mix for about 10 minutes until the sugar dissolves. Now bring the pan to boil for around 20 minutes, until the contents reach their setting point.
- Now you can take the pan off the heat. There may be scum on the surface, which you can easily skim off. You can also dissolve this scum by adding a small amount of butter and giving the mix a gentle stir. Allow the marmalade to cool in the pan for just over 15 minutes. And that’s our marmalade recipe done.
Storing Your Marmalade in Style
With the marmalade cooled, it’s ready to be eaten. But it’s unlikely you’ll want to tuck in straight away. Instead, you’ll want to store it, whether for breakfast or for sale. For this you’ll want sterilised jars, like our hexagonal jars from The Bottle Jar Store. We also provide lids for the jars.
If you’re a keen home-chef looking for all kinds of jars and bottles to preserve your creations, have a browse of The Bottle Jar Store. Or alternatively, contact us today!
Are you curious to learn more to make strawberry jam? Let us take a look at a typical strawberry jam recipe in order to fully appreciate the jam making process. You will be pleasantly surprised to know that the process is actually quite simple if you follow a handful of clear steps.
Initial Preparatory Steps When Making Jam
For this recipe, we will be using one pound of strawberries. After cleaning the fruit, slice them up into quarters and remove any stems that might still remain. Then, add in approximately two cups of sugar (brown or white depending upon your preferences). It is very important that this mixture is thoroughly blended. Most experts recommend using a standard potato masher until a uniform consistency has been reached. The main intention of mixing the two ingredients is to ensure that all of the juices contained within the berries are released.
Cooking the Jam
The main portion of any strawberry jam recipe involves the boiling process. Place the mixture atop a low flame and all it to boil for approximately 20 minutes. Knowing how to make strawberry jam also involves appreciating when the mixture should be cooled down. The size of the bubbles will normally provide a solid indicator. When the jam first begins to boil, the resulting bubbles will be quite large. As the mixture homogenises, their circumference shrinks. This generally signals that the process is nearly complete.
When is the Jam Making Process Finished?
Let us assume that you have boiled the strawberry-sugar mixture for 20 minutes. If you believe that it is complete, remove the pot from the burner. Place a sample of the jam on a clean spoon. Run the tip of your finger through the coating on the spoon. If a clear path is created and if the jam does not fill in the gap that was just created, the jam should be finished.
How to Make Strawberry Jam: Bottling and Storage
Most of those who are interested in making jam will wish to store it for later consumption. This is why utilising a quality jam jar is important. Not only will the jar ensure that the flavour of the jam is intact, but it can also help to prevent the sugar from fermenting when stored for longer periods of time due to an airtight seal.
Keep in mind that this strawberry jam recipe does not include pectin (a natural type of thickener). If you wish to enjoy a thicker and more robust jam, you will need to add pectin into the mixture before it is brought to a boil. Either way, there is no doubt that you will love the end results.
Feel free to refer back to this strawberry jam recipe for further inspiration or guidance. In fact, similar fruits such as blackberries and cherries can be used as substitutes if desired. It is now clear to see that creating jam from scratch is actually very straightforward.