I only ever use waxed circles & plastic circle lids. I was amazed when I came on here that people buy new jars & lids for home use. I have had jam that lasts 5/6 years, it had shrunk a bit was ok to use in cooking.
I always used to use waxed circles and reused jars for the home 4o years ago when I was young and fresh faced. Where we stored the jars we had a mouse problem! and the little blighter got the preserves.
I go by the WI information on preserve making these days and go with new lids for home preserves.
Making for sale legally is a whole different ball game.
MC I would say that as you sterilised the jars and lids well it sounds as if you needed to simmer the fruit longer to get rid of the water and there was too much air in the jar.
I had something like that with one batch of strawberry. Mould developed but only after I opened them. They had a sugar content of 50%. Since I cook to a sugar content of 60% Touch wood I have not had a problem like that since.
Some strawberries are more watery than others.
I always fill to the absolute top of the jars and then turn them upside down immediately. Any jam that does not fill a complete jar I store in the fridge and eat up first.
I also had a problem with mould around the outside of a couple of jars of chutney. I assumed that I had left a trace of chutney on the outside of jar before I put the lids on.
I removed all jars from that batch from my selling cupboard, opened and checked them They were fine inside but to be sure I recooked it and repotted the chutney and we ate them.
Now I wipe the outside of the top of the jars with a solution of Milton before I put the lids an and no more probs.