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Getting to the bottom of things

 
Nancy Reading
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I was frustrated this morning by my jam jars. I'm on 'shop jam' at the moment, since we are having toast for breakfast more often and don't have the full range of jam (jelly) flavours. Anyhow my brand of preference is Caithness Summer Fruits, which tastes nearest to real fruit in a shop bought jam, however they use  those cute haxagonal jars which means lots of corners to scrape!

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I don't know why it is I always seem to be the one that gets that last bits to scrape out.....
Anyhow, anyone got some tips for getting the last bits out of the bottom and corners of jars? What do you do?

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Michael Cox
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I had those for my honey for a while. I swore off using them. The corners trap air bubbles while filling and it can be tricky to get a nice clean fill. And as you say, scraping the last bit is annoying!

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Sonja Draven
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I feel your pain! I have a set of silicone spatulas similar to these

https://www.amazon.com/Silicone-Flexible-Resistant-Non-scratch-Stainless/dp/B07V348CFP/ref=mp_s_a_1_11?keywords=silicone+spatula&qid=1651329506&sr=8-11

I use the very smallest ones as much as I can. It works pretty well on the bottom and sides of the jar. I admit that I then use my own finger to remove the last of the corners at the top shoulders! It's either a clean finger or the food is going on my plate anyway.

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Heather Sharpe
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Spatula followed by fingers is also my usual solution. For some things, like honey, once there's only a little left, I'll make a cup of hot herbal tea, pour it into the jar, swirl/shake and then drink it. Jam sweetened tea might be a little weird. Maybe not though, depending on the tea and jam in question? Perhaps there's another similar use though?

“Action on behalf of life transforms. Because the relationship between self and the world is reciprocal, it is not a question of first getting enlightened or saved and then acting. As we work to heal the earth, the earth heals us.” ~ Robin Wall Kimmerer

 
Nancy Reading
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Thanks both.
We have a little spatula, but it's never seemed very effective - there seems just as much left on the spatula and the jar. I do use the hot water trick on the last of the marmite in its jar (I use it mostly for cooking, as I'm a hater rather than a lover). I suppose jam infused water is little different from a fruit cordial, so that might be worth a try.
Thinking sideways here - How about putting in a couple of teaspoons of breadcrumbs and making a jam-butty truffle? I might give that a go.

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Anne Miller
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Nancy said, "Anyhow, anyone got some tips for getting the last bits out of the bottom and corners of jars? What do you do?



Hi, Nancy

I love your title!

I was sure there was a thread here on the forum about that same idea though I can't find it searching "jar".

I did see something when I used to watch Shark Tank and with a search I found it.

Kitchen Spatty is a MUST HAVE kitchen tool! Spatty solves the problem of not being able to get your food products out of the container when they are no longer easy to get out!




source



Amazon Link




source

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Hester Winterbourne
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Heather Sharpe wrote: Jam sweetened tea might be a little weird. Maybe not though, depending on the tea and jam in question? Perhaps there's another similar use though?



Think redcurant jelly in gravy and keep going from there.
 
Anne Miller
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For jellies and jams that is a great suggestion.

Our daughter suggested using grape jelly with sauerkraut and sausage.

For ketchup and mustard, the same thing can be done for tomato-based sauces.

For the left over from salad dressing and mayo, I add pickle juice and this is my secret ingredient in potato salad.

Invasive plants are Earth's way of insisting we notice her medicines. Stephen Herrod Buhner
Everyone learns what works by learning what doesn't work. Stephen Herrod Buhner

 
r ranson
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In my fridge door is a collection of jars and bottles with dregs... bits of sauce or jams that are hard to get out.  

When we do a stirfry we make Dreg Sauce.  

About half a cup of sake in one bottle, shake, pour into the next bottle, shake, pour, shake...

Since we cook the protein separate from the veg in the stirfry meal, we select the sauces for the flavour combination. Jams go really well with sour sauces and spice in veg pan.

When we have too many bottles, I make a pot of Dregged Beans and everything goes well in there.    Although that's usually as apple cider vinegar as the rinse agent instead of sake.  

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Kenneth Elwell
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I've got a couple of spoon-spatulas, and they are wonderful. "Dreamfarm Mini Supoon" is the one. It has a silicone head that's a square-ish spoon shape, so it scrapes both the sides and bottom, as well as reaching into the corners. The design also has a bend in the handle that acts as a built-in rest, so the bowl of the spoon is elevated from the table. And since it's "a spoon" it actually collects and holds the stuff, rather than the plowing and balancing act that standard rubber spatulas do in their mediocre way. The one drawback is delivering the goods (jam, peanut butter, Nutella) to your bread/toast... since spoons aren't great spreaders on their own. I overcome this by using my tongue, and it's worked out well for me so far.
supoon.jpg
Dreamfarm mini Supoon
Dreamfarm mini Supoon

Nails are sold by the pound, that makes sense.
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Jay Angler
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@Kenneth Elwell - I believe I have it's big brother, which I use for downloading food into smaller containers. I didn't realize it was available in "mini" version and it would be worth looking into.

I do have one narrower than usual spatula and it gets a lot of use. However, I've also used the suggestions above of adding some liquid to the jar and using the results in a drink or sauce.

For the dreaded plastic containers containing things like ketchup, I store them on their sides in the fridge so the contents slide to one edge, and also use the "vibration" method of tapping them on the side of the table to decrease the viscosity a little more and help the last bits slide to the mouth where they're easier to retrieve.

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C. Nygren
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As others have mentioned, adding sake or ACV as a rinse aid to gather up the last bits can make for great sauces.

For jams/jellies/other sweet things I'll do something similar with a liquor and make cocktails.
 
Ellen Lewis
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Jam sweetened tea might be a little weird.  


Well, I think it's traditional in Russia and probably other places, too.
I personally really enjoy it, especially the little bits of lemon peel at the bottom when I use marmalade.
 
Inge Leonora-den Ouden
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I do have a long spatula, but often I use a different method ... When there's still a little jam left in a jar (or organic yoghurt in a high glass bottle!), I add some water and a little concentrated apple juice. Then I close the jar or bottle and shake it until it has all become a nice 'lemonade' to drink.

"Also, just as you want men to do to you, do the same way to them" (Luke 6:31)

 
Heather Sharpe
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Ellen Lewis wrote:

Jam sweetened tea might be a little weird.  


Well, I think it's traditional in Russia and probably other places, too.
I personally really enjoy it, especially the little bits of lemon peel at the bottom when I use marmalade.

The more I think about it, the more it makes sense. Mostly wasn't sure, not having tried it myself. Glad to know it works nicely!
 
Ellendra Nauriel
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For jams, you could add a little milk/water/juice to the jar, shake it up, and use it in a smoothie.

Or add vinegar/olive oil and make a salad dressing.
 
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