How to sterilise jars

    If you're making your own marmalade, jam, chutney or pickle, make sure your jars are clean to maintain freshness. We show you how in three easy steps.

    If you’re making your own preserves, make sure your glass jars are scrupulously clean so that the contents won’t perish. Our steps show the jars being used to keep homemade mincemeat, but you will find this technique useful when making any marmalade, jam or chutney.

    Sterilising jars

    Step 1:

    Heat oven to 140C/120C fan/gas 1. Wash the jars in hot, soapy water, then rinse well. Place the jars on a baking sheet and put them in the oven to dry completely. If using Kilner jars, boil the rubber seals, as dry heat damages them.



    Step 2
    Step 2: 

    Spoon mincemeat into the hot jars and pack down well to remove any air bubbles. If you’ve made jam or chutney it’s important that mix is still hot when filling the jars.



    Step 3

    Step 3:

    Place a waxed disc directly over the surface to create a seal, then add a lid or secure on a cellophane lid with an elastic band. Label, and add pretty fabric tops and ribbons if you’re giving as gifts.



    Making homemade preserves for your storecupboard or as gifts? Our guides and videos are packed with expert advice: 



    Comments, questions and tips

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    9th Sep, 2015
    Great but how long for?
    Sara Brown
    18th Nov, 2013
    I have just made my first batch of jam, BBC Good Food's homemade raspberry jam. I have used standard 1lb jars with plastic coated lids. Nowhere can I find out how to sterilise this type of lid, all the websites talk about the canning and clip on lids but not these. Can they go in the oven? I boiled them for a quite a while and also used waxed discs to be on the safe side. As they were wet I did give them a quick dry with a clean cloth. Thanks
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