Keep food fresh for longer! Storage tools.

Top tips

Try our top tips and ideas for making the most of the food we buy. Find out what types of food can be frozen and how to make your fridge a true food saving hero. Why not share your own tips to reduce food waste with fellow Love Food Hate Waste supporters.

Our tips for Jams

  • Again, last drop out of the jar

    Submitted by Vaishali Kamath, Pune, India

    If you want to use up the very last drop of jam/marmalade/conserve, pour a cup of chilled milk into the bottle, close the lid tight, and shake the bottle vigorously. Voila! Great tasting milk shake is ready!

  • Last drop out of the jar!

    Submitted by Phil Townrow, Worthing, West Sussex

    If you want to get the very last drop of jam/marmite out of a jar don't use a knife, use a small flexible spatular.

  • Last Drops

    Submitted by Roland Hobbs, London

    Turn jam jars, marmite, pesto or anything in a jar upside down (remembering to tighten the lid! When you next go to use it, the contents will have gathered in the lid making it easier to use the whole lot.

  • Jam, Marmalade & Lemon Curd - Don't spoil it!

    Submitted by Tally, London

    So that you can use the whole jar of jam, marmalade, lemon curd - or even peanut butter or marmite, do not dip your butter knife in - this will contaminate the jar and reduce your chance of using the whole thing, as mould can occur. Use a separate knife - or spoon - to serve up the spread. This is particularly essential for lemon curd, as it can grow mould better than any agar jelly!

  • Setting jam

    Submitted by Caroline Marson, Cookery Advisor,

    When making jam add one or two apples to the mixture, the pectin in apples helps the jam to set.

  • Last drop of jar - marinade

    Submitted by Andrea, Derby

    For leftover marmalade or jams add some paprika, worcester sauce, chilli or anything you like, put the lid on and shake jar to mix to create a marinade to add to meat when cooking.

  • Berries or soft fruit

    Submitted by Jane, Hampshire

    Make a punnet of raspberries or strawberries (or any soft fruit) into a pot of jam. Weigh the fruit, add half the weight in sugar, put in a microwave safe bowl and zap for 10 minute intervals until it is thickened (but not too thick). Store in the fridge in a clean glass jar. One punnet makes one normal sized jam jar. Perfect!

  • Jam up your gravy

    Submitted by Paddy, Woodstock

    The last drops of jam in the jar can add a lovely sweet complement to your gravy - rince the remnants with warm water and add to the gravy pan.

Got a top tip to suggest? Let us know

Show tips for…