How to sterilise jars in the oven

Learn how to sterilise jars in the oven ready to store homemade preserves including jams, marmalades and chutneys.

You don't need to buy glass jars especially for your homemade jams and chutneys. Collect previously used jars from jams and marmalades. In fact most jars can be used so long as they are in good condition and have tight fitting metal lids.

Some jars which have been used for pickles may still have an odour even after washing. Discard any jars which retain an odour.

You can use this method to prepare jars for a variety of preserves for long storage including homemade orange marmalade, fruity Christmas mincemeat for making mince pies, tomato and chilli chutney, caramelised onion chutney, persimmon jam and mixed fruit chutney.

You can also use it for other homemade produce including this delicious fresh fig compote, this quick and easy strawberry chia compote which is delicious with scones and cream, cherry compote which makes a perfect topping for cheesecakes, homemade fermented foods including sauerkraut and pickled capers.

How to clean and sterilise

1. Check the jars and lids are in a good condition. Do not use any lids which are damaged or corroded.
2. Soak the jars in warm water to remove any labels.
3. Wash the jars and lids in hot soapy water and dry using clean kitchen paper. Pay extra attention to the thread at the top of the jars where remnants of food can easily collect. Alternatively, clean the jars and lids in a dishwasher on a hot setting.
4. Place the jars and lids separately on a baking tray. Put in the oven at a low setting (140^oC, 275^oF, gas mark 1) for 10 to 15 minutes. If any jars/lids have rubber seals remove these and do not put them in the oven.
5. Fill the sterilised with your homemade jam, marmalade or chutney while the jars are hot and then fit the lids.
6. Leave to cool and then add labels if needed.

Homemade preserves

Print

No ratings yet

How to sterilise jars in the oven

Learn how to sterilise jars in the oven ready to store homemade preserves including jams, marmalades, chutneys, compotes and fermented vegetables.

Prep Time10 minutes mins

Heating10 minutes mins

Total Time20 minutes mins

Course: Condiment

Cuisine: American, British, European

Materials

• Glass jars with lids

Instructions

• Check the jars and lids are in a good condition. Do not use any lids which are damaged or corroded.
• Soak the jars in warm water to remove any labels.
• Wash the jars and lids in hot soapy water and dry using clean kitchen paper. Pay extra attention to the thread at the top of the jars where remnants of food can easily collect. Alternatively, clean the jars and lids in a dishwasher on a hot setting.
• Place the jars and lids separately on a baking tray. Put in the oven at a low setting (140^oC, 275^oF, gas mark 1) for 10 to 15 minutes. If any jars/lids have rubber seals remove these and do not put them in the oven.
• Fill the sterilised with your homemade jam, marmalade or chutney while the jars are hot and then fit the lids.
• Leave to cool and then add labels if needed.