Making a batch of chilli jam for Christmas gifts and got out the new jars to sterilise, only to realise there were no lids in the box!! What can I do? Jam is bubbling away, can't get back to the shop until tomorrow... Thought perhaps cover with tinfoil and put sterilised lid on tomorrow? Don't want to kill allof my relatives!
Thanks, didn't want it to go to waste! Not sure where the recipe came from, have had it for ages (it's handwritten not cut out so no clues there). Only recently bought a food processor to let me make it, is gorgeous!
Shouldn't be a problem; just cool, cover with greaseproof paper circle over the actual jam and clingfilm tonight.
It depends what type of chilli jam you are making (whether jelly or jam) - whether with fruit with a very high pectin level that will set - like apples.
If you are, I find that the jam doesn't need an airtight seal as they tend to store ok in a cool dark place for at least a few months.
If your jam is French style and fairly sloppy, I find that it needs an air tight seal to stop it spoiling fairly quickly, but it should be ok refrigerated with clingfilm tonight and then just sterilise and warm the lids tomorrow and put them on while still hot to create an air tight seal.
ps your chilli jam sounds nice! What did you make it with?