Benefits of using Le Parfait Jam & Jelly Jars


• One piece lid
• One lid diameter for all sizes
• Heavy glass for durability
• Faceted jar for easy handling

Step 1:

Prepare your Le Parfait Jam Jars

Make sure the glass surfaces are not chipped, and there are no signs of abrasion.  Clean the jam jars and lids thoroughly with hot soapy water and rinse with warm water.  Sterilize in boiling water for 10 minutes.

Step 2:

Prepare the fruit

If you don’t have fresh fruit from your garden, check your local paper for “U-Pick” farms, or purchase fruit from a local farm stand or grocery store.  Clean the fruit with warm water, and cut into chunks if necessary.  Discard mushy fruit, stalks, and stones.

Step 3:


Follow your jam recipe closely.  Measurements and ingredients will vary.

Step 4:

Cook to a full boil

Put on high heat and follow the cooking time precisely.  Cooking times vary depending on the fruit, type of sweetener, use of pectin or the result wanted.

Step 5:

Test the jam

To test the thickness, place several small plates in your freezer one hour before making jam.  Pour a small amount of hot jam on a cold plate, then let sit for one minute.  Nudge the jam with your finger.  If it wrinkles, the jam is ready.  If the jam has a sauce-like consistency, cook for a few more minutes.  When cooking is complete, skim the foam from the top of the jam and discard.

Step 6:

Fill the jars

Immediately fill the Le Parfait Jam Jars, leaving the proper amount of headspace as your recipe indicates.  Then, use a damp paper towel to wipe the rims of the jars.  Screw on the lids until tightly closed.  Once the jars are cool, store them in the refrigerator for 2-3 weeks, or in the freezer for up to one year.  If you would like to make shelf-stable jam, you must use the boiling water bath method for sterilization.

Step 7:

Boiling water bath

In a large pot with a canning rack in place, bring the water to a boil.  There should be enough water in the pot to cover the jars by one inch.  Submerge your filled jam jars and process according to your recipe’s instructions.  Remove the jars and let sit for 12 hours.  Be sure that each lid has sealed, the center should be slightly concave.  Store jam on your shelf for up to one year.