In which jars should the jam be poured?

Obviously, jams are best stored in jars. For jams, mashed potatoes and preserves, in which the sugar rate is reduced, you should take small jars – so that when you open it, eat it in a couple of days.

Sugar raspberry jam, apple jam (especially from unripe apples) are best poured into large jars.

If there is a lot of jam and you plan to present some of it as a summer souvenir to your loved ones, provide for this a separate gift container – both jars and lids are sold in all different shapes and colors.

For jam, it is most convenient to use rolling jars – being hot, under the influence of the narrowing cooling air, they fit tightly to the jar and reliably keep the jam from air. It is this narrowing air that will emit cotton when the can is opened – a sure sign that the workpiece has been securely closed. A less successful choice is canning lids, which can be sealed with seamers. The jam can oxidize the lid and spoil.

Let’s pay tribute to fashion – recently, vacuum caps with a pump in a set are gaining popularity. However, the high cost of components and a small selection make this method relevant only if you need to roll up a couple of jars of jam. For rolling a summer cottage harvest, this method is also not suitable because of the high labor input, because you need to pump out air from each can (20-25 times). The classic screw cap method is more gentle in this case.

But what about the jam, cooked without boiling – if you just sprinkle the berries with sugar? – For such a jam, jars and lids are not so critical, but it is important to observe the proportions of sugar and fruits / berries, and to have a good refrigerator. If you have prepared such a jam for the winter, take sterilized jars. And if you made jam for a couple of weeks, store it in a jar closed with a rubber lid.

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