Whether it's your first jar of jam or a season's worth of pickles, getting the basics right makes all the difference. This guide follows Kilner's own preserving instructions and checklists. Find jars in our Kilner collection.
What you'll need
- Jars: Preserve Jars, Wide Mouth Preserve Jars or Clip Top Jars. Our comparison guide explains the difference.
- A preserving pan: such as the Kilner 8 litre Jam Pan, which has internal measurement markings, a pouring spout, and suits all hob types including induction.
- A jar funnel: the Easy Fill Funnel has a wide opening to prevent spills when decanting warm jams, chutneys and jellies.
- Jar tongs or oven gloves for handling hot jars.
Step 1: Sterilise your jars
Check each jar for cracks or chips, and discard any that are damaged. Then sterilise them using our step-by-step sterilising guide. Kilner suggests sterilising more jars than you think you'll need. Never sterilise by pouring boiling water into the jars.
Step 2: Prepare your recipe
Read the recipe through a couple of times before you start, so you know the process and have every ingredient ready.
Step 3: Fill the jars
- Carefully lift the warm, sterilised jars out of the pan and tip away any water.
- Stand them on a heat-proof surface, such as a chopping board.
- Using a funnel and ladle, fill each jar to the level your recipe specifies.
- Run a non-metallic spatula around the inside of the jar to release air bubbles.
- Wipe the rim and threads clean.
Step 4: Close and process
Close the jars while the contents are still hot:
- Preserve Jars: place the sealing disc on the jar, add the screw band and tighten.
- Clip Top Jars: fit the rubber seal and close the clips. Kilner then says to place the jar in a large pan, cover it completely with water and boil for 30 minutes. Leave the jars to cool completely in the water before removing them. Kilner explains that the extra heat helps a vacuum seal form.
Step 5: Check the seal
Leave the jars untouched to cool for 24 hours, then check each one:
- Preserve Jar: press the centre of the disc. If it doesn't move, it has sealed. If it pops up and down, it hasn't sealed.
- Clip Top Jar: undo the clip and lift the jar by the lid only. If the lid holds, it has sealed, so re-clip it and store. If the lid moves, it hasn't sealed.
Kilner says any jar that hasn't sealed must be reprocessed or eaten straight away.
Step 6: Store
Kilner says sealed jars can be stored in a cool, dry place for up to 6 months. Once opened, keep them in the fridge and eat the contents within 2 weeks.
Kilner's tips for jams and marmalades
- Use fresh, dry, slightly under-ripe fruit. Only wash it if necessary, and dry it thoroughly.
- Simmer the fruit on its own before adding sugar. This draws out the pectin and softens the fruit, which won't soften further once sugar is added. Add a little water when stewing hard fruit.
- To reduce scum, Kilner suggests adding a knob of butter (20g per 1kg of fruit) with the sugar. Scum is just air bubbles and won't spoil your jam.
- Warm the sugar and fruit gently before bringing to the boil, to help keep fruit pieces whole.
- Don't stir once the mixture reaches a rapid rolling boil, as it slows reaching the setting point.
- Once set, rest the pan for 10 minutes so the fruit stays evenly spread through the jam.
Kilner's tips for chutneys
- Allow at least 2 hours. Kilner says chutneys are better when they aren't rushed.
- Cut the fruit and vegetables into evenly sized pieces.
- Cook long and slow in an uncovered pan.
- Stir continuously near the end so nothing catches and burns.
- Test it's ready by drawing a wooden spoon across the bottom of the pan. If the channel stays visible for 2 seconds, it's ready to pot.
- Store in a cool, dry, dark place and leave for at least 8 weeks before opening.
Kilner's tips for pickles
- Salt your prepared vegetables for 30 minutes to 3 hours to draw out excess water and keep them crisp, then rinse and drain.
- Don't pack the jars too tightly, or the produce may bruise.
- Kilner recommends Wide Mouth Jars for vegetables like carrots and asparagus.
- Leave at least 2.5cm of space at the top of each jar.
The Kilner Pickle Jar with Lifter has a lifter that drains away the vinegar or brine so you can serve straight from the jar. Kilner says it can be processed using the water bath method by following your recipe.
Need new seals for older jars? See our replacement seals guide. For the full range, visit the Kilner Jar Guide.