GLASS pots and jars remain the best for jam and jelly as the contents can easily be seen. However, all types of pots can be used, provided they are clean and can be made airtight.
The tried-and-trusted method for cleanliness is to wash in hot soapy water, leave to drain upside down and then stand them in a warm oven until they get thoroughly hot and then carefully remove and cool before using.
Before filling, allow the jam to cool slightly, then almost completely fill up the pots and allow to cool and set.
Wipe the outside of the rim of the pots, leaving no stickiness, and then cover the jam / jelly with a jam cover and then the lid.
If you don’t have lids, then buy special covers which come with elastic bands to seal.
Finally, don’t forget to label the jars and add the date they were made. Get the kids involved by asking them to design a label and print off on the computer. They might not be the slightest bit interested in making jams and jellies (apart from eating them), but if they are asked to use their computers then you might be surprised by the response!
Store all jars and jellies in a dry and airy cupboard, but not in warm conditions. Best of all is a cool pantry.
