Buying guide
Jam Jars, Lids and Preserving Kit
Jar sizes, twist-off lids versus wax discs, and how to sterilise jars for jam, marmalade and chutney.
Once the jam has set, it needs clean, hot jars. Reused shop jars work well if the lids are in good condition, but a box of new jars and lids makes a big preserving session much easier.
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Jar sizes
| Size | Holds about | Good for |
|---|---|---|
| Standard "1 lb" jar (about 340–370 ml) | 450 g jam | Everyday jam and marmalade |
| Half-size (about 190 ml) | 225 g jam | Gifts and trying new flavours |
| Small (about 45 ml) | a spoonful or two | Hampers, samples, wedding favours |
Always check the listed capacity in millilitres: names vary between makers.
Lids and seals
- Twist-off metal lids (often called TO lids) seal as the jam cools. Check the lining is not scratched or rusty.
- Wax discs and cellophane covers are the traditional alternative; add them while the jam is hot.
- Vinegar preserves such as chutney need lids with a vinegar-proof coating, as bare metal corrodes.
Sterilising jars
Wash jars and lids in hot, soapy water and rinse. Stand the jars on a baking tray in the oven at 140°C / 120°C fan / gas 1 for about 15 minutes, or run them through a hot dishwasher cycle. Fill while both jars and jam are hot. Follow the lid maker's instructions for the lids, since the seals can be damaged by dry oven heat.
Also useful
A wide-necked jam funnel stops drips on the rim. The jam itself starts in a wide preserving pan.
How we choose
BeneRecipes compares tools using manufacturer specifications and retailer listings. We have not tested these products ourselves and don't publish star ratings. We explain which type suits which cook and why.
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