Jam jars help!

[Plinkingon]

I would like to try making some chutneys/cranberry sauce for gifts for Xmas this year (I know it's only October, but trying to be prepared!) and was just going to use some jam jars with screw-on lids (unused) that I have knocking about. But after doing some googling I'm feeling a little lost and not sure if these will be ok or not, as I have found some sites that say they won't form a good enough seal and that you have to use the two-piece lids with the flat tops and rings. If it was just for us I wouldn't be so worried but as they are for gifts I wouldn't want to risk them going mouldy, but I also don't want to spend the extra money on more expensive jars if I don't need to! Does anyone know if wax discs and normal screw-on lids with a safety button are sufficient? Also, do I need to boil them in a water bath once I have put the lids on, or just fill the jars whilst warm? TIA.

Screw on lids are perfect. I also use a wax disc inside it but every time I enter anything in the Rural Show the judge 's remark says something like " We don't use wax discs and more". Yes, we do.

If you need to replace very ancient (or ugly) screwtop lids I recommend <www.lovejars.co.uk>

I get the red spotty ones.

Ordinary jam jars will be fine. Sounds like you have button caps, so as long at the buttons go down as it cools then you have a good seal.

Wash the jars and put in an oven to warm them whilst you're making your jam / chutney. Fill them with hot product, and then put the lid on tightly. As they cool the button should go down. You can assist by pressing it periodically as they cool and eventually they should stay down.

No need to boil them in a water bath, or try to cool them down in water either (risk of jars breaking due to thermal shock).

And I wouldn't bother with wax discs but thats up to you.

I've done lots of preserves over the years, and used lots of ordinary jam jars!

For pickles and chutney you really need the sort of metal lid that is plastic coated on the inside - like the ones used for pasta sauce etc.

Make sure both jars and lids are absolutely clean.
As the preserve looks nearly done, put the jars in the oven set to 100deg c. Put the lids in a bowl and pour over boiling water.

Set up your worktop ready: placemats for the pan, ladle , jug and jam funnel if you have one and a tray for the jars.

When the jam/chutney is ready, turn the heat off, and use the ladle to fill the jug, carefully pour the red hot preserve into the HOT jars.
Fill right to the top and put the lids on straight away.

The jars will be roasting hot, use a cloth/oven gloves and tighten the lids right up. As they cool you will hear the metal lids pop down.

You won't need to boil the jars after this as long as everything has been sterilised first and it's good and hot when potted up.

No waterbath crap, that's a ridiculous USA neurosis.
I wash the jars in hot soapy water then rinse, and stand them upright in a roasting tin. The oven is going to dry and sterilise them. In oven at 100 c to for 20 mins). Fill with boiling jam while jars are still hot and cover. The jam is sterile because its just been boiled.

Can I recommend this for a Christmas chutney? I usually use more apricots and not dates don't like them and dried cranberries are nice too:

www.deliaonline.com/recipes/type-of-dish/preserves/christmas-chutney?amp

Also if you have access to pears, pear and ginger chutney is good too!

Thanks everyone! Very relieved to hear I can use what I’ve already got, I definitely got a bit lost down the Google rabbit hole! Now time to do a practice batch!
@2bazookas thanks for the link, those spotty lids look lovely, I might have to get myself a few of them!

Oooh thank you, that looks lovely. I quite like the sound of a pear and ginger one!